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Land of plenty
Fuchsia Dunlop · 2003 · 395 pages
Chinese CookingCooking, chinese
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About this book
A collection of traditional Sichuanese recipes, drawn from the author's two-year experience with regional chefs and complemented by detailed cooking methods, features a range of dishes and includes an ingredient glossary and a listing of twenty-three key Chinese flavors. 20,000 first printing.
Appears in these reading paths
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