The cooking of China
By: by Emily Hahn and the editors of Time-Life Books. Photographed by Michael Rougier.
Contributors: Time-Life Books.
Series: Foods of the world
Publisher: Time-Life Books
Published: 1968
Place of publication: New York
Language: eng
Number of pages: 206
Subjects: Cookery, Chinese
Other titles: Chinese cooking.
Notes: On spine: Chinese cooking.