Explore Books on
regional ethnic - chinese

The complete Chinese cookbook

By Jacki Passmore,Reid, Daniel P.,Daniel Reid

Zhongguo cai

By Huang, Shuhui.,Huang Su Huei,Wei-Chuan Publishing

Eight immortal flavors

By Johnny Kan,Charles L. Leong

Chopstix

By Hugh Carpenter,Teri Sandison

Mian

By Lihua Lin,Wei-Chuan Publishing,Lee-Hwa Lin

Beijing cai =

By Lihua Lin,Lee Hwa Lin,Wei-Chuan Publishing

Sichuan cai =

By Lihua Lin,Wei-Chuan Publishing,Lee-Hwa Lin

World food

By Richard Sterling,Elizabeth Chong

Yu =

By Mucun Li,Wei-Chuan Publishing,Mu-Tsun Lee,Hsueh-Hsia Chen

Tai-wan cai

By Lee-Hwa Lin,Wei-Chuan Publishing

Shi yong jia ting cai =

By Xuexia Chen,WeiChuan,Chen Hsueh-Hsia

Everything you want to know about Chinese cooking

By Pearl Kong Chen,Pearl Chen Kong,Chen Tseng-Chi

Ten lessons in Chinese cooking =

By Florence C. Lee,Helen C. Lee

Creative wok cooking

By Ethel Lang Graham,Ethel Graham,Richard Ahrens

Susur

By Susur Lee,Jacob Richler,Sara Angel

Mei wei xiao cai =

By Lihua Lin,Lee-Hwa Lin,Wei-Chuan Publishing

Tofu! tofu! tofu!

By Mucun Li,Wei-Chuan Publishing,Mu-Tsun Lee

The Chinese gourmet

By Willy Mark,Harry Rolnick,Jacki Passmore

Chuang yi shao kao =

By Xuexia Chen,Hsueh-Hsia Chen,Wei-Chuan Publishing

Jun heng yin shi

By Zhaozhao Deng,Teng Chao Chao,Chen Hsueh Hsia

Asian vegetables

By Carrie C. Brown,Allan J. Dougherty

Taste of China

By

The Chinese Cookbook

By Craig Claiborne,Virginia Lee

China (9j34605)

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