<p>This edition: Chinese Gastronomy cover the basic principle of classic Chinese cooking, which is a simple one: flavors should blend and textures should vary</p>

Chinese Gastronomy (A Harvest/HBJ book)

Hsiang Ju Lin

Tsuifeng Lin

Cookbooks, Food & Wine

Harcourt

<p>An excursion into the history and evolution of Chinese cookery accompanies a selection of recipes adapted for the modern Western kitchen</p>

Chinese Gastronomy

Science & Math

Astronomy & Space Science

Tarcherperigree

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Books by Hsiang Ju Lin