The Food and Cooking of South China
; "The Food and Cooking of South China")
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Description
Enhanced by an introduction to the history and devlopment of southern Chinese cooking, includes seventy-five authentic recipes for such dishes as sweet and sour pork, Cantonese roast duck, chicken and banana rolls, and glutinous rice in a lotus leaf.
Title: The Food and Cooking of South China
Author: Tan, Terry/ Brigdale, Martin (PHT)
Publisher: Natl Book Network
Publication Date: 2008/10/31
Number of Pages: 160
Binding Type: HARDCOVER
Library of Congress: bl2010030143
Title: The Food and Cooking of South China
Author: Tan, Terry/ Brigdale, Martin (PHT)
Publisher: Natl Book Network
Publication Date: 2008/10/31
Number of Pages: 160
Binding Type: HARDCOVER
Library of Congress: bl2010030143
