by KennethLo (Author)
A guide to Chinese vegetable and vegetarian cooking, with straightforward instructions for methods such as stir-frying, steaming, stewing and hot-marinading, and recipes for egg, noodle and tofu dishes, soups, and both hot and cold salads.
Format: Paperback
Pages: 176
Edition: Rev. ed
Publisher: Faber and Faber
Published: 14 Oct 1974
ISBN 10: 0571106528
ISBN 13: 9780571106523
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