The Complete Chinese Cookbook

By Jacki Passmore and Daniel Reid. 8.25"x 11.25", 304 pages, hardcover. Authentic recipes from the main culinary regions: Peking, Anhui, Shantung, Chekiang, Fukien, Kiangsu, Hunan, Szechuan and Canton. The book also contains in-depth information on ingredients, preparation of food, and Chinese cooking techniques. Features 112 full-color photographs and a comprehensive glossary of terms and ingredients.