The little Chinese cookbook / The little Chinese cookbook :more than 80 delicious recipes.

"Book has eighty-one recipes written in standard style, most with long method paragraphs. Recipe chapter titles: Introduction; The Tea House; Home-Style Cooking (their capitalization); Banquet Food; From the Wet Market; Vegetable Dishes; Street Food. In them, their ingredients ar in metric and British measures. Book’s text, copy, and design done by Murdoch Books. The recipes are by Deh-Ta Hsiung, Nina Simonds, and Wendy Quisumbing. Photographs are by Alan Benson, Ian Hofstetter, and Jason Lowe. Four-page Introduction discusses ingredients, flavours (their spelling), cooking styles, eating, banquet food, and the medical nature of Chinese food. This is followed by short discussions of foods of the north, east, west, and south. Many color photographs including those of the recipes. After the recipes, six-page eighty-one item Glossary of foods, equipment, and techniques. Two-pages each with four columns are titled: Index."--Dr. Jacqueline M. Newman.