Description
Paperback
In Chinese vegetable cooking, the profusion of color, texture, shape, and taste creates a virtual garden of dishes on the dining table. Kenneth H. C. Lo explains, in this new book, the great, fresh variety that may be achieved in Chinese cooking by combining different ingredients readily available in Western markets. His instructions are easy to follow, and his recipes make the best use of Western kitchen facilities as they teach the fundamentals of Chinese cooking.
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