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Fall Volume: 2007 Issue: 14(3) page(s): 20, 21, 22, 23, 26, and 27
Cookery volumes, as in the past, come before the cultural ones with no recipes. The recipes, one per cookbook, follow their commentary. Most cultural books have no recipes, but each of them shares knowledge that enhances understandings about Chinese food. They need to be seen individually in the Book Reviews, and in this issue are: Revolutionary Chinese Cookbook by Fuchsia Dunlop,
China Modern by Huang Ching-He,
Shun Lee Cookbook, The by Michael Tong,
Last Chinese Chef, The by Nicole Mones,
Bob Chinn's Crab House Cookbook by Serena Jeow Lucchesi with Marilyn Chinn Le Tourneau,
Canadians at Table by Dorothy Duncan,
Not Just a Food Guide: Shanghai by Angie Eagen, Justina Tulloch, and Mabel Hu, and
Illustrated Chinese Materia Medica, An by Wu Jing_Nuan.
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