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Mary Sia’s Chinese Cookbook

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Mary Sia’s Chinese Cookbook has been a classic of Chinese cookery since it was first published in 1956.

This fourth edition features all 300 of the original recipes, ranging from simple, everyday fare to more elaborate dishes for entertaining, as well as essays by Mary Sia.

An all-new food glossary provides up-to-date names for ingredients along with advice on appropriate substitutions and sources for 21st-century cooks.

The work also includes an introduction by Rachel Laudan, renowned food historian and author of The Food of Paradise: Exploring Hawai‘i’s Culinary Heritage.

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Product Details
University of Hawai'i Press
082483738X / 9780824837389
Paperback / softback
30/12/2012
United States
200 pages
348 grams