AN ENCYCLOPEDIA OF CHINESE FOOD AND COOKING

by ‧ RELEASE DATE: July 1, 1970

Couldn't be simpler--if you can lift it. The over 1000 recipes sport lettered ingredients (""Add H, mix well and serve hot over I"") and are sternly adapted to the American kitchen. Along with advice on the general history and serving of Chinese food (the directions for the use of chopsticks could only be called valiant), there are sections dealing with Chinese ingredients, their qualities, description, various sources of supply, nomenclature, menus, tea, wines and liquors, ""instant"" dishes, low sodium, ulcer and diabetic diets, lists of suppliers. Useful to back up other specialty cookbooks.

Pub Date: July 1, 1970

ISBN: N/A

Page Count: -

Publisher: Crown

Review Posted Online: N/A

Kirkus Reviews Issue: July 1, 1970

Categories: NONFICTION