Classic Chinese cuisine
By: by Nina Simonds ; photography by Alan Richardson, calligraphy by T.C. Lai, illustrations by Kathy Bray.
Publisher: Houghton Mifflin
Published: 1994
Place of publication: Boston
Language: eng
Number of pages: 399
Subjects: Cookery, Chinese.
Notes: Rev. and updated. Originally published: 1982.

Includes index.