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The Modern Art of Chinese Cooking: Techniques and Recipes
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The Modern Art of Chinese Cooking: Techniques and Recipes

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4.33 of 5 stars 4.33  ·  rating details  ·  43 ratings  ·  6 reviews
This classic text on Chinese Cooking Technique, now available in paperback, combines an insider's knowledge of authentic Chinese cooking and culture with more than two hundred recipes.
Paperback, 624 pages
Published April 15th 1996 by William Morrow Cookbooks (first published November 1982)
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Gabriel
Barbara Tropp was pivotal in bringing Asian cuisine to the forefront in the US. Her death was a great loss.
Erik
Barbara Tropp was the Mother of Fusion Cuisine and this is it's Bible.
Matt
Another standard from the Asian complement of my collection. Great in depth cookbook on the standard methods and preparations of Chinese food.
Betsy McGee
This book needs to be on every bookshelf of anyone who loves food and/or Chinese culture! Fantastic!

Barbara Tropp is my hero!
Jen
best Chinese cookbook we've found so far.
Karen
Best Asian Recipes!!!
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