Wok cuisine: Oriental to American

Book Cover
Average Rating
Publisher:
Meredith,
Pub. Date:
[1991]
Edition:
1st ed.
Language:
English
Description
Contains family-style recipes from China, Japan, Korea, Thailand, and Vietnam, and includes techniques for stir frying, simmering, deep-fat frying, and steaming and information on ingredients.
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ISBN:
9780696019500
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Grouped Work IDae735dc0-4c0b-1a6b-fce1-6503476f6ee3
Grouping Titlewok cuisine oriental to american
Grouping Author
Grouping Categorybook
Last Grouping Update2018-10-10 01:06:21AM
Last Indexed2019-11-17 03:14:39AM

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record_details
Bib IdFormatFormat CategoryEditionLanguagePublisherPublication DatePhysical Description
ils:.b11241603BookBooks1st ed.EnglishMeredith, [1991]216 pages : color illustrations ; 26 cm.
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Bib IdItem IdGrouped StatusStatusLocally OwnedAvailableHoldableBookableIn Library Use OnlyLibrary OwnedHoldable PTypesBookable PTypesLocal Url
ils:.b11241603.i24580569On ShelfOn Shelffalsetruetruefalsefalsetrue4, 106, 108, 109, 110
seriesBetter homes and gardens test kitchen
series_with_volumeBetter homes and gardens test kitchen|
subject_facetCooking, Chinese
Steaming (Cooking)
Wok cooking
title_displayWok cuisine : Oriental to American
title_fullWok cuisine : Oriental to American
title_shortWok cuisine
title_subOriental to American
topic_facetCooking, Chinese
Steaming (Cooking)
Wok cooking