The Art of Chinese Cooking , first published in 1956 and with many subsequent reprintings (and revised and updated in this new edition), is an easy-to-use introduction to the basics of Chinese cooking.
With just a handful of commonly available ingredients, and by following the simple, step-by-step instructions, anyone can create wonderfully tasty dishes in a matter of minutes.
But first, by way of history, visualize a long, narrow room, one end a demonstration kitchen, the .
Orchard Innovations The art of chinese cooking, paperback/the benedictine sisters of peking
