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Authentic Chinese Cuisine: For the Contemporary Kitchen [Paperback]

Bryanna Clark-Grogan
4.0 out of 5 stars  See all reviews (1 customer review)
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Inside This Book (Learn More)
First Sentence
It's been almost 30 years since Benjamin Lee, a fellow student at Langara College in Vancouver, B.C., began trading Chinese cooking lessons for my home-cooked Italian meals. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Concordance (Learn More)
These are the most frequently used words in this book.
add  balls  bean  black  boil  bowl  broth  brown  calories  carbohydrates  chicken  chinese  chopped  chunks  cold  cook  cooked  cooking  cornstarch  cover  cup  cut  dish  dough  dried  dry  dumplings  fat  filling  flavor  flour  food  fresh  fried  frozen  garlic  ginger  gluten  green  heat  heavy  high  hot  ing  ingredients  large  light  little  may  minutes  mix  mixture  mushrooms  noodles  oil  onions  pan  paste  pepper  per  pieces  place  pot  pp  protein  recipe  rice  roasted  roll  salt  sauce  see  seitan  serve  serving  sesame  sherry  should  skillet  small  soup  soy  steamed  stir  store  sugar  tablespoon  teaspoon  textured  time  tofu  unbleached  use  used  vegetables  vegetarian  water  white  wok  yield 
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