The gourmet's guide to Chinese cooking
Released: Jan 01, 1975
Publisher: Derbibooks : distributed by Book Sales
Format: Paperback, 144 pages
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Description:
Paperback 1975 144p. 11.00x8.00x0.50 Many color pictures. RED COOKED MEATS; MEAT SLICES; MEAT SHREDS; MEAT BALLS; LAMB AND BEEF; POULTRY; SEAFOOD; VEGETABLES; EGGS; RICE AND NOODLES; SOUPS; SPECIAL DISHES; DIM SUM; SWEETS.
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