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Pies and Tarts
punches and other goodies served with cookies
Such recipes have particular value to today's cooks when ever-rising prices make the homely dumpling particularly acceptable
one in California may have scallops from Chile but no local petrale sole
Fine Art of Chinese Cooking Cookbook Pies and TartsFine Art of Chinese Cooking cookbook is a vintage 1962 cookbook with over 200 recipes. The book is written for Americans too make shopping for ingredients a breeze. Each dishes takes between 10 20 minutes to cook, making this a great cookbook for those limited time to cook. Format: Hardcover and dust jacket, 240 pages Copyright: 1962 Publisher: Gramercy Publishing Company Author: Dr. Lee Su Jan Description: The exquisite delights of Oriental cooking
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