000			01878cam a22002897i 4500
001			19554524
003			TR-IsVHK
005			20220716133058.0
008			170316s2016 enka b 001 0 eng d
020			_a9780714872247 (hbk.)
020			_a0714872245 (hbk.)
040			_aYDXCP _beng _erda _cYDXCP
050	0	0	_aTX 724.5 .C5 2016
100	1		_aChen, Jilin _c(Cookbook writer), _eauthor.
245	1	0	_aChina : _bthe cookbook / _cKei Lum Chan ; Diora Fong Chan.
264		1	_aLondon : _bPhaidon, _c2016.
300			_a720 pages : _bcolor illustrations ; _c28 cm.
504			_aIncludes bibliographical references (page 716) and index.
505	0		_aIntroduction -- Appetizers & salads -- Soups -- Fish & seafood -- Poultry -- Meat -- Vegetables, tofu & eggs -- Rice, congee & noodles -- Desserts -- Guest chefs.
520			_aThe definitive cookbook bible of the world's most popular and oldest cuisine In the tradition of bestsellers including Mexico and The Nordic Cookbook comes the next title in the multimillion-selling national cuisine series, China: The Cookbook. Featuring more than 650 recipes for delicious and authentic Chinese dishes for the home kitchen, this impressive and authoritative book showcases the culinary diversity of the world's richest and oldest cuisines with recipes from the 33 regions and sub-regions. China: The Cookbook celebrates popular staples such as Sweet and Sour Spare Ribs and Dim Sum, as well as lesser-known regional classics like Fujian Fried Rice and Jiangsu's Drunken Chicken, and features additional selected recipes from star chefs from around the world-- _cSource other than Library of Congress.
650		0	_aCooking, Chinese.
650		7	_aCooking, Chinese. _2fast
655		7	_aCookbooks. _2fast _0(OCoLC)fst01752725
655		7	_aCookbooks.
700	1		_aFang, Xiaolan _c(Cookbook writer), _eauthor.
942			_2lcc _cBK
999			_c24169 _d24169