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The Encyclopedia of Chinese cooking
AuthorLo, Kenneth H. C.
Pub. LocationNew YorkPublisherGalahad Books
Date1979Phys. Desc.viii, 369 p. ; 24 cm.
LocationDir. Office GalleryCall NumberTX724.5 L595 1979
Kenneth Lo.[Chinese calligraphy by Hsiao-Ying Chinnery]
"In this comprehensive book, Chinese cooking expert Kenneth Lo provides instructions for preparing over 600 Chinese dishes--from Steamed Noodles and Chinese Curried Chicken to Nanking Salt Duck and Braised Fish Balls--using utensils and ingredients that are easily accessible."
Includes Glossery and Index.
Subject(s)Cookery, Chinese
Rec. TypeBookLanguageEnglish, Chinese
CollectionRicci Institute LibraryRec. #300