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Chinese Cuisine by Huang Su-Huei


zoe b

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Picked this up at the thrift store today--it looks pretty neat--originally published in 1972-- this is a reprint in 1983--it is bi-lingual which led me to think it would be authentic.

It has what you would call the basics in it--appears to be mostly Cantonese, but there's some Szechuan, too.

I love the pictures--thay are glaringly bright--like what you'd see in a strip mall chinese restaurant, but each recipe has a picture which is certainly helpful--this really could serve as a cooking course in Chinese food.

Can't wait to try a few recipes out.

Zoe

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