Chinese cooking for beginners: more than 65 recipes for the eager cook

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HarperCollins Publishers, May 1, 1992 - Cooking - 117 pages
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A primer with more than 65 concise, clever, and easy-to-follow recipes for the beginning cook who wants to create a professional-tasting Chinese meal. The perfect book for anyone who would like to try his hand at cooking Chinese style and wants to re-create the meals they eat at their favorite Chinese restaurant.

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About the author (1992)

Fran Bigelow studied at the California Culinary Academy. Her chocolates are favorites in Seattle, where she runs two branches of Fran's Chocolates, and her thriving mail-order and Internet business can be found at Los Angeles food writer Helene Siegel has written more than forty cookbooks, including the Food Network's "Too Hot Tamales and the best-selling "Totally Cookbook series.

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