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Spicy Sichuan cooking, c.1-2

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Sichuan cooking provides the boldest taste and spiciest flavor on the Chinese menu and has become a hit the world over. This collection of over thirty Sichuan recipes includes all-time favorites such as Gung Pao Chicken, Ma Po Tofu and Sichuan hot and sour soup, as well as the more unusual whole fish braised in fermented bean and chili sauce, Sichuan noodles with chili oil, and pan-fried fish steak with Sichuan spices..

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Availability

160404298	641.51 REI s.1	Z. HANDIMAN	Available
160505610	641.51 REI s.2	Z. HANDIMAN	Available

Detail Information

Series Title

-

Call Number

641.51 REI s.1-2

Publisher

Singapore : Periplus., 2001

Collation

64p.; 20 cm.

Language

English

ISBN/ISSN

962-8734-20-2

Classification

641.51

Content Type

-

Media Type

-

Carrier Type

-

Edition

-

Subject(s)

COOKING - CHINA

Specific Detail Info

c

Statement of Responsibility

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Other version/related

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