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    <user id="44612">
    <name><![CDATA[Jim]]></name>
    <location><![CDATA[The United States]]></location>        
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  <id type="integer">369436</id>
  <isbn>0670038482</isbn>
  <isbn13>9780670038480</isbn13>
  <ratings_count type="integer">28</ratings_count>
  <text_reviews_count type="integer">6</text_reviews_count>
  <title>Simple Chinese Cooking</title>
  <average_rating></average_rating>
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  <link>http://www.goodreads.com/book/show/369436.Simple_Chinese_Cooking</link>
<author>
  <id type="integer">210864</id>
  <name>Kylie Kwong</name>
  <ratings_count type="integer">53</ratings_count>
  <text_reviews_count type="integer">9</text_reviews_count>
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    <rating>4</rating>
  <votes>0</votes>
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  <recommended_for><![CDATA[Beginning cooks]]></recommended_for>
  <recommended_by><![CDATA[]]></recommended_by>
  <read_at>Sun Jul 01 00:00:00 -0700 2007</read_at>
  <date_added>Thu Jul 26 11:46:05 -0700 2007</date_added>
  <date_updated>Thu Jul 26 11:52:07 -0700 2007</date_updated>
  <read_count></read_count>
    <body><![CDATA[The six or so recipes I made from this book tasted good. The salads are particularly interesting.<br/><br/>More importantly, the recipes actually are simple as promised and help you gain an understanding of cooking. Generally, there is a sauce or marinade, and then vegetables or meat to chop up. Anyone can handle it, yet the result is restaurant quality food (well, at least better than the local carryout places) that you couldn't produce by improvising.<br/><br/>The instructions are mostly very clear. The only problem I've had is where she tells you to heat oil in a wok until it starts to &quot;shimmer slightly.&quot; I don't know what that means, but I've done all right by waiting for bubbles to start forming.]]></body>
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