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The Wisdom of the Chinese Kitchen, with its 150 recipes culled from a lifetime of family meals and culinary instruction, is much more than a cookbook. The Wisdom of the Chinese Kitchen is a daughter's tribute—a collection of personal memories of the…

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Those who love Japanese food know there is more to it than sukiyaki, tempura, and sushi. A variety of miso-based soups, one-pot cooking ( nabemono ), and vegetable side dishes with sweet vinegar dressing ( sunomono ) are just a few of the traditional dishes that…

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Have you ever had a craving for fried dumplings or hot and sour soup at midnight? Ever wonder how your local Chinese takeout makes their food taste so good—and look so easy to make? Still don’t know the difference between Sichuan, Cantonese, and…

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Siam Cuisine is a unique restaurant in Berkeley, California, which has been acclaimed since the early eighties for serving authentic Thai food rivaling that in Bangkok restaurants. Gathered here are more than 100 recipes for their superbly cooked…

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An essential resource in the American kitchen and a classic for nearly four decades, this is the definitive Chinese cookbook, perfect for cooks at every level. Here is the largest, most comprehensive Chinese cookbook ever published for the Western world. A…

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More than 130 recipes highlighting Cantonese, Sechuan, and specialties are presented together with complete instructions on cooking style, utensils, preparation, and artistry.

Chinese Snacks

by Su Huei Huang

|September 1, 1985

Paperback

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Chinese Snack is a collection of 98 kinds of famous snaks from various regions of China. All the recipes include small step-by-step photographs in full color.

New World Noodles

by Stephen Wong

|September 1, 1997

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New World Noodles brings a fresh approach to mealtime, blending Eastern and Western flavors to give you tantalizing dishes that can be prepared with everyday ingredients available at your supermarket.

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In this comprehensive IACP Award-nominated cookbook, Hiroko Shimbo gently and authoritatively demystifies Japanese cuisine for Western cooks. In Part One, Shimbo offers up an extended cooking-school lesson in Japanese ingredients, cooking methods, and implements,…

The Food of China

by E. N. Anderson

|September 10, 1990

Paperback

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A comprehensive, entertaining historical and ethnographic account of Chinese food, from the Bronze Age to the twentieth century. After showing how food has been central to Chinese government policies, religious rituals, and health practices from the earliest…

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This brilliant, original, and encyclopedic cookbook presents the authentic foods and recipes of the great oriental cuisines by cooking technique-steaming, stir-frying, deep-frying, currying, simmering,, barbecuing, noodle-making, etc. With loving attention to…

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Sushi made with succulent, fresh vegetables or tofu is one of the healthiest foods you can eat - it is both low in fat and rich in essential minerals and vitamins. Now, with Vegetarian Sushi you can learn how to prepare these simple, mouthwatering sushi at home…