Chinese Food: inexpensive, nutritious, delicious... and fun!

(Page 10 of 10)

September/October 1971
By RICHARD BEARDSLEY  
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All of the above are decent cookbooks but they more or less repeat themselves, and certainly repeat what is contained in the Encyclopedia. The Wok is perhaps the most unique selection but I find it lacking in good information. The recipes in The Wok are rather scattered, and Gary Lee does not always provide reasons for his recommendations . . . which is a criteria I strictly adhere to when judging the value of a book.

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