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World Cooks Collection: Chinese Kitchenby: Linda Doeser
New York NY:
Barnes & Noble 2002, $7.95, Hardbound
ISBN: 0-7606-3185-3
Reviewed by: Jacqueline M. Newman
Summer Volume: 2002 Issue: 9(3) page(s): 22
No, your eyes did not deceive; this volume is made to sell at that price. If the peel-off label did not stick and look ugly, I would buy dozens and give them to schools and children interested in learning more about this great cuisine; but it does, so shame on Barnes & Noble. Also tsk! tsk! for not being more honest on the cover and saying what is in tiny print on the back of the title page. That is, that this book was previously published as Best-Ever Chinese and Asian, by Anness Publishing Limited in 1997 and 2001 and not by Barnes and Noble. That small print says that these are not new recipes. It does not advise that some of them are good, even if dated. Nonetheless, we do call this book with more than two hundred recipes to your attention, and point out that on that same 'behind the cover page,' Linda Doeser is the Project Editor. Her name appears in other volumes and in various capacities, with recipes by whom we are not sure. Not knowing that, no recipe from this book is included.
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