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Contrary to popular belief, Chinese cooking isn't all that difficult to master; here is a book of 200 recipes for the novice and the professional alike, with menu suggestions and tips on how to pick quality meat and produce at the store. A glossary of ingredients is included, plus color photographs of such delicacies as Steamed Chicken with Mushrooms on Lotus Leaf and Stir-Fried Mussels with Black Bean Sauce.
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