Physical Description:print 256 p. : col. ill., col. map ; 25 cm.
Edition:2015 edition
Publisher:New York : DK Pub., 2015.
Content descriptions
General Note:
Includes index.
Formatted Contents Note:
Ingredients -- Equipment -- Techniques -- Recipes : Hors d'oeuvres -- Soups and fire pots -- Fish and seafood -- Poultry and eggs -- Meat -- Vegetables -- Rice, noodles, and dumplings -- Desserts -- Regional menus : Regional Chinese cooking -- Northern or Peking menu recipes -- Eastern or Shanghai menu recipes -- Western or Szechwan menu recipes -- Southern or Cantonese menu recipes -- Mixed regional menu recipes.
Book
