Secrets of Chinese cooking
By: by Tsuifeng Lin and Hsiangju Lin.
Contributors: Lin, Hsiang-ju, 1931-
Edition: New ed.
Publisher: Heinemann
Published: 1964
Language: eng
Number of pages: 274
Subjects: Cookery, Chinese.
Notes: Original American ed. published: New York : Prentice-Hall, 1956.