The key to Chinese cooking

Front Cover
Knopf, Sep 12, 1977 - Cooking - 532 pages
3 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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LibraryThing Review

User Review  - augustgarage - LibraryThing

A wonderful reference which enables a North American reader to achieve authentic results - although the book is slightly outdated (we have better access to ingredients now) and long out-of-print ... Read full review

LibraryThing Review

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


Introduction I
Chinese Ingredients I
MailOrder Sources I

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