The gourmet's guide to Chinese cooking

by Ann Body

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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.

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Cooking Cooking

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The gourmet's guide to Chinese cooking

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