Chinese-Japanese Cook Book
Contributors: Jacqueline Newman (Introduction)
Publisher: Applewood Books
Published: March 7, 2006
Language: eng
Format: Paperback
Number of pages: 128
ISBN-13: 9781557093714
Subjects: Regional & Ethnic - Asian; Cooking / Asian; Cooking; Cooking / Wine
First sentence: The first and the most important rule for Chinese cooking is cleanliness, first of the hands, second of the utensils, and third of the food.