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By
Grace Young and
Alan Richardson
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Jump down to see edition details for: Hardcover
Bibliographic Detail
Publisher
Simon & Schuster
Publication date
August 1, 2004
Pages
240
Binding
Hardcover
Book category
Adult Non-Fiction
ISBN-13
9780743238274
ISBN-10
0743238273
Dimensions
0.75 by 8 by 10.25 in.
Weight
2.25 lbs.
Original list price
$37.50
Amazon.com says people who bought this book also bought:
The Wisdom of the Chinese Kitchen | Stir-Frying to the Sky's Edge | The Essential Wok Cookbook | Revolutionary Chinese Cookbook | Mastering the Art of Chinese Cooking
The Wisdom of the Chinese Kitchen | Stir-Frying to the Sky's Edge | The Essential Wok Cookbook | Revolutionary Chinese Cookbook | Mastering the Art of Chinese Cooking
Summaries and Reviews
Summary
A collection of wok recipes includes such dishes as Kung Pao Chicken, Sizzling Pepper and Salt Shrimp, and Scallion and Ginger Lo Mein, in a Chinese cooking primer that also features food preparation tips and anecdotes about the author's culinary experiences in the international kitchens of famous chefs, teachers, and celebrities. 35,000 first printing.
Editions
Hardcover
The price comparison is for this edition
from Simon & Schuster (August 1, 2004)
9780743238274 | details & prices | 240 pages | 8.00 × 10.25 × 0.75 in. | 2.25 lbs | List price $37.50
About: A guide to cooking with a wok offers a collection of wok recipes, food preparation tips, and anecdotes about the author's culinary experiences in the international kitchens of famous chefs, teachers, and celebrities.
About: A guide to cooking with a wok offers a collection of wok recipes, food preparation tips, and anecdotes about the author's culinary experiences in the international kitchens of famous chefs, teachers, and celebrities.
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