https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AChinese_cuisine%2F83%2Fen 2026-08-21T02:40:48Z Revision history for this page on the wiki MediaWiki 1.43.0 https://wiki.tiffa.net/w/index.php?title=Translations:Chinese_cuisine/83/en&diff=154135&oldid=prev 2025-06-14T11:31:31Z

<p>Importing a new version from external source</p> <p><b>New page</b></p><div>=== Cookbooks ===<br /> * Buwei Yang Chao. &#039;&#039;[[How to Cook and Eat in Chinese]].&#039;&#039; (New York: John Day, 1945; revisions and reprints).<br /> * [[Fuchsia Dunlop]]. &#039;&#039;Land of Plenty: A Treasury of Authentic Sichuan Cooking.&#039;&#039; (New York: Norton, 2003). {{ISBN|0393051773}}.<br /> * Fuchsia Dunlop. &#039;&#039;Revolutionary Chinese Cookbook: Recipes from Hunan Province.&#039;&#039; (New York: Norton, 2007). {{ISBN|0393062228}}.<br /> * Fuchsia Dunlop. &#039;&#039;Shark&#039;s Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China.&#039;&#039; (New York: Norton, 2008). {{ISBN|9780393066579}}.<br /> * [https://gutenberg.org/ebooks/74369 Chinese cook book by Vernon Galster]<br /> * Emily Hahn, &#039;&#039;Recipes, The Cooking of China.&#039;&#039; (Alexandria, Va.: Time-Life Books, Foods of the World, 1981).<br /> * Hsiang-Ju Lin and Tsuifeng Lin. &#039;&#039;Chinese Gastronomy.&#039;&#039; (London: Nelson, 1969; rpr.). {{ISBN|0171470575}}.<br /> * Yan-Kit So. &#039;&#039;Classic Food of China.&#039;&#039; (London: Macmillan, rpr 1994, 1992). {{ISBN|9780333576717}}.<br /> * Martin Yan. &#039;&#039;Martin Yan&#039;s Chinatown Cooking: 200 Traditional Recipes from 11 Chinatowns around the World.&#039;&#039; (New York: Morrow, 2002). {{ISBN|0060084758}}.<br /> *Georgina Freedman. &#039;&#039;Cooking South of The Clouds: Recipes and Stories From China&#039;s Yunnan Province.&#039;&#039; (Octopus; Kyle, 2018). {{ISBN|9780857834980}}.</div>

FuzzyBot