Paperback (29 Nov 1996)
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Includes delivery to the United States
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Traditional Chinese cooking is fresh, light and immediate. The cooking is fairly quick and easy, but the preparation is not. This recipe book presents some of the techniques used by take away chefs to make the meals as quick and easy as possible
| ISBN: | 9780572021863 |
| Publisher: | Foulsham |
| Imprint: | Foulsham |
| Pub date: | 29 Nov 1996 |
| DEWEY: | 641.5550951 |
| DEWEY edition: | 21 |
| Language: | English |
| Number of pages: | 159 |
| Weight: | 139g |
| Height: | 197mm |
| Width: | 129mm |
| Spine width: | 10mm |
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