Regional Cooking of China

by Margaret Gin and margaret gin and alfred e. castle

Book Overview

No Synopsis Available.

• Format: Hardcover
• Language: English
• ISBN: 091223864X
• ISBN13: 9780912238647
• Release Date: January 1975
• Publisher: 101 Productions
• Length: 192 Pages
• Weight: 0.85 lbs.

Customer Reviews

Chinese cooking with this book...easy!

This book covers almost all the regional Chinese foods... with references and history. I live in USA/Mexico (Mexicali) and the only 2 chinese food kind are Cantonese and Hunanese at almost all the restaurants. With this book you will have ALL the chinese cooking divided by regions. Some ingredients are difficult to obtain, but the writer give some exchanges.

Excellent information on Chinese cooking and food history.

A clearly written cookbook, great for cooks just starting to learn about Chinese cuisine as well as those ready to venture beyond Cantonese stir-frys. Explains the hows, the whys and the many and varied ingredients. No color photos, but has pleasant illustrations and lots of easy to follow recipes.