The fine art of Chinese cooking is reflected in The Chinese Cookbook by Wallace Yee Hong. Over 500 recipes for favorite dishes for all styles of cooking can be found inside - Cantonese to North Chinese and more. This book is "real" China cuisine at its best. 

---- 

Format: Hardcover and dust jacket, 261 pages. Fourteenth Printing 

Copyright: 1978 

Publisher: Crown Publishers 

Author: Wallace Yee Hong  

Description: For thousands of years, cooking has been a fine art in China. Here at last is a book which brings it scientifically into every American kitchen. 

There are 500 recipes for all the favorite Chinese dishes and many that are little-known in this country. All elements of a meal are covered: soups, sauces, fish and seafood, fowl, meats, vegetables, desserts, tea, etc. And all the styles of Chinese cooking, Cantonese, North Chinese, etc. are included. 

The book is a standard dictionary of "real," Chinese cooking. In fact, the author guarantees that close attention to his instructions on timing will bring results superior to those achieved outside the private kitchen. There is a list of places which stock the imported ingredients (as well as a table of domestic equivalents). Measurements are American. Mr. Hong has provided a glossary, and there is a special system for simplifying the steps in each recipe. 

---- 

Condition: Bookboards, interior pages and dust jacket are in very nice condition. Dust jacket's bottom edge as minor shelf wear. 

ISBN 0517506602