Classic Chinese cuisine

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Chapters Pub.,
Pub. Date:
Rev. & updated ed.
The Book that Taught a Generation of North Americans how to cook Chinese food is back, completely revised, more authoritative and comprehensive than ever. Nina Simonds shows anyone how to turn out Chinese meals -- from the everyday to the exotic -- that will earn raves. She has an unerring eye for the most approachable and delicious dishes in the Chinese repertoire: more than 225 recipes, with step-by-step illustrations.
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Grouping Information

Grouped Work ID 829d1d75-418a-cd47-f01a-adb64efdc156
Grouping Title classic chinese cuisine
Grouping Author simonds nina
Grouping Category book
Last Grouping Update 2018-10-10 01:06:21AM
Last Indexed 2019-03-23 06:06:52AM

Solr Details

accelerated_reader_point_value 0
accelerated_reader_reading_level 0
author Simonds, Nina.
author_display Simonds, Nina
available_at_pitkin Pitkin Library
detailed_location_pitkin Pitkin County Library
format_category_pitkin Books
format_pitkin Book
id 829d1d75-418a-cd47-f01a-adb64efdc156
isbn 188152731, 9781881527329
item_details ils:.b14581401|.i18603695|Pitkin County Library|641.5951 S597c|||1|false|false|||||On Shelf||pc||
itype_pitkin Adult book
last_indexed 2019-03-23T12:06:52.296Z
lexile_score -1
literary_form Non Fiction
literary_form_full Non Fiction
local_callnumber_pitkin 641.5951 S597c
owning_library_pitkin Pitkin County Library
owning_location_pitkin Pitkin Library
primary_isbn 188152731
publishDate 1994
record_details ils:.b14581401|Book|Books|Rev. & updated ed.|English|Chapters Pub.,|[1994]|399 pages : illustrations (some color) ; 28 cm.
recordtype grouped_work
Bib IdItem IdGrouped StatusStatusLocally OwnedAvailableHoldableBookableIn Library Use OnlyLibrary OwnedHoldable PTypesBookable PTypesLocal Url
ils:.b14581401 .i18603695 On Shelf On Shelf false true true false false true 96, 97, 98, 99
subject_facet Cooking, Chinese
title_display Classic Chinese cuisine
title_full Classic Chinese cuisine / by Nina Simonds ; photography by Alan Richardson, calligraphy by T.C. Lai, illustrations by Kathy Bray
title_short Classic Chinese cuisine
topic_facet Cooking, Chinese