395 pp. Illus. from photographs. Jacket. Third Edition.
A large and impressive compendium of Chinese and international recipes, with a folding chart in rear of culinary herbs and spices and their uses. Roast Watertown goose with stewed apple, butter yaki, fried prawns with chilli sauce, Cantonese cha siu, fried garoupa with mushrooms and bambooshoot, stewed sea cucumbers, etc. Very good and bright.
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