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Posted February 17, 2001
My family has been using this book for over 25 years and refer to it often. Such simple recipes as Master Sauce, Braised Star Anise Beef as well as many others are favorites and prepared often. If you like Chinese cooking this book is a must have!!!!!
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Posted December 12, 2013
As the chefs and home cooks who brought Cantonese cooking to the
As the chefs and home cooks who brought Cantonese cooking to the United States many years ago are passing on, this cookbook is one of the very few toWas this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.
record the recipes for this style of Chinese cooking. Nowadays, the food called "Cantonese" is a mixture of Southeast Asian, Northern Chinese, and very little of the "old-fashioned Cantonese" style. I suppose one can still get the "real thing" in Hong Kong or even San Francisco and New York's Chinatown, but I wouldn't bank on it.
So, get this cookbook while you can. Oddly, this book is written by a non-chinese, but don't let that stop you. She got it right from the very firs
page and all my relatives who read it attest to it's accuracy and authenticity. e j wong
Posted October 10, 2011
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