The culinary art of modern Taiwan
Subtitle: the methods of 35 sorts of Chinese cooking
By: by Lo Chun ; English translated by Benita M. Wong.
Contributors: Wong, Benita M.
Series: Asian folklore and social life monographs ;; v. 104; Dong fang wen cong
Publisher: Orient Cultural Service
Published: 1980
Place of publication: Taipei, Formosa, China
Language: eng
Number of pages: 24
Subjects: Cookery, Chinese -- Terminology
Genres: Terminology.
Other titles: Zhongguo 35 zhong peng ren ji yi.
Notes: Partial translation of: Zhong can peng ren de fang fa.
Title in Chinese on p. [4] of cover: Zhongguo 35 zhong peng ren ji yi.
Includes index.