The food and cooking of China an exploration of Chinese cuisine in the provinces and cities of China, Hong Kong, and Taiwan

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Bibliographic Details
Main Author:	Halvorsen, Francine
Format:	Book
Published:	New York J. Wiley 1996
Subjects:	Cookery > China Cookery > Hong Kong Cookery > Taiwan Cookery, Chinese
Online Access:	Click Here to View Status and Holdings.
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001	wils-146649
020	#	#	\|a 0471110558
090	0	0	\|a TX724.5.C5 \|b H343 1996
100	1	#	\|a Halvorsen, Francine
245	1	1	\|a The food and cooking of China \|b an exploration of Chinese cuisine in the provinces and cities of China, Hong Kong, and Taiwan \|c Francine Halvorsen
260	#	#	\|a New York \|b J. Wiley \|c 1996
300	#	#	\|a ix, 226 p. \|b ill. \|c 23 cm
500	#	#	\|a Includes index
650	#	0	\|a Cookery \|z China
650	#	0	\|a Cookery \|z Hong Kong
650	#	0	\|a Cookery \|z Taiwan
650	#	0	\|a Cookery, Chinese
856	4	0	\|z Click Here to View Status and Holdings. \|u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=146649
964	#	#	\|c BOK \|d 01
040	#	#	\|a Shah Alam