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The Key to Chinese Cooking
by
- Original publisher
- Knopf
- Date of publication
- 1977
- ISBN
- 0394496388
Recommended by
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Ken Hom
Chef
This is probably the best cookbook ever that really explains the essence and soul of Chinese food and cooking. It is written on a level that I aspire to when I write cookery books.
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Brandon Jew
Chef/owner, Mister Jiu; San Francisco, CA
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Jonathan White
China-based food writer
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Anne Mendelson
Author and editor