Cooking Class Chinese

by Unknown

It is no longer an effort to find all the right ingredients - your local supermarket now carries a wide selection of soy and other Chinese cooking sauces, packages of fresh stir-fry noodles and tofu, and a wide variety of crisp green Asian vegetables. This title offers a modern take on the most classic of recipes for a family meal.

Paperback

First published July 1, 1978

About the author

Books can be attributed to "Unknown" when the author or editor (as applicable) is not known and cannot be discovered. If at all possible, list at least one actual author or editor for a book instead of using "Unknown".

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