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Chinese Regional Cooking: the art and practice of the world's most diverse cuisine
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Chinese Regional Cooking: the art and practice of the world's most diverse cuisine
by
Deh-Ta Hsiung
Original publisher
Smithmark / Mayflower
Date of publication
1979
ISBN
0831712635
1960s & 1970s
Asia
China
Regional cuisine
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Jonathan White
China-based food writer
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