An edition of Chinese regional cooking
(1979)
Chinese regional cooking
First American edition.
by Deh-Ta Hsiung
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Subjects
Chinese Cookery, Cookery, Chinese, Chinese Cooking| Edition | Availability |
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1
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2
Chinese regional cooking
1979, Mayflower Books
in English
- First American edition.
0831712635 9780831712631
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Libraries near you:
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Book Details
Table of Contents
Introduction
The classification of Chinese cuisine
Fundamentals
Techniques & utensils
The serving of Chinese food
Peking/the nornern school
Peking duck
In the style of the palace kitchen
Regional dishes found in Peking
The Moslem school
Shandong dishes
A natural divide
Shanghai/the eastern school
Shanghai dishes
Dishes from the Yangtse Delta
Buddhist & Taoist dishes
Hangzhou dishes
Fujian dishes
Jiangxi dishes
China tea
Sichuan/the western school
Chengdu dishes
Chongqing dishes
Hunan dishes
Yunnan & Guizhou dishes
Canton (Guangzhou)/the southern school
Dim sum
Cantonese dishes.
Edition Notes
Includes index.
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| October 21, 2021 | Edited by ImportBot | import existing book |
| October 20, 2020 | Edited by MARC Bot | import existing book |
| December 5, 2010 | Edited by Open Library Bot | Added subjects from MARC records. |
| January 31, 2010 | Edited by WorkBot | add more information to works |
| December 9, 2009 | Created by WorkBot | add works page |