Description and condition:

Maroon boards hardback, dustcover, 4to, 319pp, decorated EPs, recipe index, glossary, colour illustrations.

Very good with nice bright clean pages throughout. In very good dustcover with slight edgewear.

Contents:

Background; ingredients; the Chinese kitchen (utensils, chopsticks); preparation and cooking (preparation methods, cooking methods, preparing and serving chicken); the recipes; eating and drinking. Nice book, packed with essential background information about ingredients and traditions. Over 200 tried and tested recipes: braised crabs in ginger sauce, fillet of beef with preserved mustard greens, sliced fish in wine sauce, Cantonese hot pot...