About this title: Have you ever had a craving for fried dumplings or hot and sour soup at midnight? Ever wonder how your local Chinese takeout makes their food taste so good and look so easy to make? Still don't know the difference between Sichuan, Cantonese, and Mandarin cooking? Discovering how to cook the Chinese way, like eating Chinese food, will leave you ...
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Description: Fair. Purchasing this book supports the King County Library System Foundation. Thriftbooks and KCLSF have partnered to help raise additional funds for the library system. Ex-Library book-will contain library markings. Millions of satisfied customers and climbing. Thriftbooks is the name you can trust, guaranteed. Spend Less. Read More. read more
Binding: Trade paperback
Publisher: For Dummies
Date Published: 2000
ISBN-13:9780764552472ISBN:0764552473
Description: Very good. No dust jacket as issued. Trade paperback (US). Glued binding. 360 p. Contains: Illustrations. For Dummies (Lifestyles Paperback). Audience: General/trade. a fun and easy way to cook Chinese read more
Description: Good. Publishers Overstock. A Good copy with a Remainder Mark and wear to the covers and the extremities. Buy with confidence from an Independent Bookstore where the owners, a husband and wife team, have over 30 years of combined bookselling experience. read more
Binding: Paperback
Publisher: For Dummies
Date Published: 2000
ISBN-13:9780764552472ISBN:0764552473
Description: New. Brand New! Buy with confidence-your satisfaction is guaranteed at B-Logistics! Due to the large scale of our operation, we do not have access to the specific contents/condition of our items. Please note that Expedited shipping is not available at this time. read more
Binding: book Softcover
Publisher: For Dummies
Date Published: 2000
ISBN-13:9780764552472ISBN:0764552473
Description: Brand New. Brand new. Never read or owned. May have a remainder mark. 332 pages. 9.50 x 7.30 x 1.00 in. 23.2 oz. Series: For Dummies (Computer/Tech). Have you ever had a craving for fried dumplings or hot and sour soup at midnight? Ever wonder how your local Chinese takeout makes their food taste so good?and look so easy to make? Still don't know the difference between Sichuan, Cantonese, and Mandarin cooking? Discovering how to cook the Chinese way will leave you steaming, stir-frying, and ... read more
Binding: Paperback
Publisher: Wiley Hungry Minds
Date Published: 2000
ISBN-13:9780764552472ISBN:0764552473
Description: BRAND NEW PAPERBACK. 235 by 190 mm. Have you ever had a craving for fried dumplings or hot and sour soup at midnight? ever wonder how your local chinese takeout makes their food taste so goodand look so easy to make? still dont know the difference between sichuan, cantonese, and mandarin cooking? discovering how to cook the chinese way will leave you steaming, stir-frying, and food-styling like crazy! the indescribably delicious cuisine of a fascinating country can finally be yours. and in ... read more
Description: Satisfaction Guaranteed. Shipped quickly. 2000. Paperback. 1 Ed. Used, very good. Very good overall with light to moderate wear. Includes dust jacket. read more
Binding: Paperback
Publisher: For Dummies
Date Published: 2000
ISBN-13:9780764552472ISBN:0764552473
Description: Very Good- 0764552473. Cover has shelf wear; front and back flaps are creased along the spine. There may be minor food stains on the cover. There are some food stains on some pages; otherwise, unmarked. Binding tight; no loose pages. Cooking. Pasadena's finest independent new and used bookstore.; 0.9 x 9.1 x 7.3 Inches; 360 pages. read more
Binding: Paperback
Publisher: Wiley Publishing, Inc
Date Published: 2000
ISBN-13:9780764552472ISBN:0764552473
Description: New, Publisher overstock, may have small remainder mark. Excellent condition, never read, purchased from publisher as excess inventory. read more
"When Dutch took me to Chinatown to pick up a wok, I noticed that the Wok Shop featured a whole shelf of Martin Yan cookbooks. I thought that they had those out just for the tourists. When I went to the library to research Asian cookbooks, after a few kitchen trials, the Yan recipes stood out by far. They usually require a reasonable number of ingredients and all the particularly Asian things I picked up for them I still use regularly. I am even a fan of fish sauce now. Its smells like armpits, but a little splash in a sauce or broth and voila, it has that j'ne'sais chinese qua."
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