Florence Lin's Complete Book of Chinese Noodles, Dumplings and Breads pdf

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    113 MB
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  • Added:
    10/02/2008
  • Last check:
    2009-07-05 15:11:52
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    Cookbook: Florence Lin's Complete Book of Chinese Noodles, Dumplings and Bread<br /> <br /> Table of Contents<br /> <br /> The Origin of Chinese Noodles, Dumplings and Breads<br /> <br /> I. Doughs Made from Wheat Flour<br /> Stir-Fried and Pan-Fried Noodle Dishes with Sauce<br /> Cold Noodle Dishes<br /> One-Dish Meals: Noodles in Soup<br /> Wrappers, Spring Rolls, Wontons, Dumplings<br /> Pancakes, Breads, Flaky Pastry<br /> Steamed and Baked Buns and Fillings<br /> <br /> II. Doughs Made from Rice Flour<br /> Rice Noodle Dishes<br /> Rice Cakes (Savory and Sweet)<br /> Rice Dumplings<br /> <br /> III. Doughs Made from Beans and Other Starches<br /> Cellophane (Mung Bean) Noodle Dishes<br /> Special Dishes including Taro Fritters, Yam Gold Coins, Congees &amp; Tofu Crackers<br /> <br /> IV: Sauces and Relishes<br /> V. Glossary
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  Florence Lin's Complete Book of Chinese Noodles, Dumplings and Breads.pdf 113 MB



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