The gourmet's guide to Chinese cooking

by Ann Body

Book Overview

Paperback 1975 144p. 11.00x8.00x0.50 Many color pictures. RED COOKED MEATS; MEAT SLICES; MEAT SHREDS; MEAT BALLS; LAMB AND BEEF; POULTRY; SEAFOOD; VEGETABLES; EGGS; RICE AND NOODLES; SOUPS; SPECIAL... This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 0706404866
• ISBN13: 9780706404869
• Release Date: January 1975
• Publisher: Derbibooks : distributed by Book Sales
• Length: 144 Pages
• Weight: 1.11 lbs.