Collection: Chinese

7 products
  • Foods of the World: Chinese Cooking (Spiral-Bound Booklet) by Time Life 1968
    Foods of the World: Chinese Cooking is part of a series of 27 cookbooks published by Time-Life, beginning in 1968 and extending through late 1970 by Craig Claiborne, Pierre Franey, James Beard, Julia Child, and M.F.K. Fisher. The series combined recipes and the cultural context
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  • The Chinese Cookbook by Craig Claiborne, Virginia Lee 1972
    The Chinese Cookbook ~ , 250 authentic Chinese recipes served up by experts.
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  • Mrs. Ma's Chinese Cookbook by Nancy Chih Ma 1971
    Ma's Chinese Cookbook brings the art of cooking Chinese to the reader with authentic Chinese recipes adapted for the modern kitchen. Ingredients can be found in Asian markets The book is helpful in providing information on Chinese cuisine, table settings and entertainment and menus. advises on the use of spices and flavorings and on the proper preparation of rice and tea, a very important details in creating the Chinese experience. uncomplicated techniques for the preparation of 200 recipes
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  • Betty Crocker's New Chinese Cookbook by Leeann Chin 1990
    Betty Crocker's New Chinese Cookbook contains more than 130 recipes highlighting Cantonese and Sechuan specialties presented together with complete instructions on cooking style, utensils, preparation, and artistry. Most of the recipes in this edition are developed by the Minneapolis chef and restaurateur Leeann Chin.
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  • Complete Creative Oriental Cooking: Recipes from Indonesia, China, Korea, Japan by Beryl Frank 1981
     Included in the Complete Creative Oriental Cooking are recipes from Thailand Malaysia Burma Philippines China Japan bring new taste treats and flavours to the exploring cooks. This book is a composite of foods and recipes which can add new zest and flavour to any table -from family dining to parties and banquets.
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  • The New Mrs. Lee's Cookbook: Nonya Cuisine by Mrs. Lee Chin Koon 2003
    Mrs. Lee Chin Koon first published
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  • 100 Most Honorable Chinese Recipes by Yu Wen Mei, Charlotte Adams 1963
     100 Most Honorable Chinese Recipes:  Chinese Regional Cooking features authentic recipes from the Canton, Shanghai, Peking, Yang Chow, and Szechuan regions. 100 recipes, rare ingredients, clarifying cooking instructions, explaining authentic Chinese cooking utensils with suggested substitutes.  ISBN-13: 978-0517140000
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    $18.08
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