Florence Lin's Chinese Regional Cookbook: A Guide to the Origins, Ingredients, and Cooking Methods of Over 200 Regional Specialties and National Favorites by Lin, Florence (1975) Hardcover

by Florence Lin

With special sections on Chinese eating and cooking utensils; planning and preparation of menus; and Chinese tea, wines, and spirits. Illustrated.

Genres: Cooking, Nonfiction, Cookbooks

342 pages, Hardcover

First published March 28, 1977

Reviews

[Liquidlasagna]

Best Chinese cookbook - ten out of ten

My wife and I were fortunate enough to witness a cooking demonstration she gave in 1975 in Greenwich, Connecticut. She was very charming, and a very good teacher. Her book is the single best Chinese cookbook you can find. She wrote other cookbooks, such as her vegetarian cookbook. Her recipes are classic and timeless.

Don Jerrison

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Informative but old! - six out of ten

Teresita Humilde

[Debra]

We use this cookbook so often, our first copy fell apart. Excellent regional Chinese recipes.