The key to Chinese cooking

Front Cover
Knopf, Sep 12, 1977 - Cooking - 532 pages
2 Reviews
Analyses of and explicit instruction in the fundamental techniques of Chinese cooking are followed by more than three hundred recipes for simple and exotic, traditional and original main and side dishes

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User Review  - LibraryThing

Irene Kuo has been called the Julia Child of Chinese cooking and she deserves the title. This is the cookbook I used to teach myself Chinese cooking and it has every technique I have ever seen ... Read full review

LibraryThing Review

User Review  - LisaLynne - LibraryThing

A Chinese friend recommended this as an excellent intro cookbook for someone new to Chinese recipes. It has been a great learning tool. Read full review

Contents

Introduction I
124
Chinese Ingredients I
484
MailOrder Sources I
504
Copyright

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