The Chinese cookery encyclopedia

Reference

Lo, Kenneth H.C.

Encyclopedias & Subject Guides

Collins

Cheap chow

Elm Tree Books

Chinese cooking on next to nothing

Cookbooks, Food & Wine

Regional & International

Pantheon Books

Chinese vegetarian cooking,

1st American Edition 1979 in clipped dust jacket. Closed 3" tear to dust jacket- otherwise a very clean book with no writing, stamps etc. Binding is square and tight.

Chinese regional cooking

In Chinese vegetable cooking, the profusion of color, texture, shape, and taste creates a virtual garden of dishes on the dining table. Kenneth H. C. Lo explains, in this new book, the great, fresh variety that may be achieved in Chinese cooking by combining different ingredients readily available in Western markets. His instructions are easy to follow, and his recipes make the best use of Western kitchen facilities as they teach the fundamentals of Chinese cooking.

CHINESE VEGETARIAN COOKING

Pantheon

Describes the unique characteristics of each of the major regions for cooking in China--Peking and North China, Canton and South China, Shanghai and East China, and Szechuan and West China--and features some three hundred representative regional recipes

CHINESE REGIONAL COOKING

Presents recipes using classic Chinese techniques and ingredients, combining grains, pastas, vegetables, fruits, and flowers in an original blending of flavors, textures, and colors

NEW CHINESE VEGETARIAN COOKING

Quick and easy Chinese cooking,

Houghton/Mifflin

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Books by Lo, Kenneth H.C.