Title
The Art Of Chinese Cuisine
Delivery time: 8-12 business days (International)
The Basic Principle Of Classic Chinese Cuisine Is A Simple One: Flavors Should Blend And Textures Should Vary. In The Nearly 140 Recipes In This Book, The Various Ingredients And Methods Used In Following This Seemingly Simple Principle Are Brought To Life.With Today'S Creative Cook In Mind, The Authors Demonstrate How To Prepare Dishes That Harmonize In Flavor, Shape And Texture, While Explaining The Historic And Geographic Traditions On Which Each Is Based. A Special Section On Kitchen Arts Explains How To Use The Cleaver, Wok, And Steamer And Includes Complete Instructions On The Basic Cutting Methods, Which Are So Important For Authentic Preparation.The Art Of Chinese Cuisine Is Truly An Engaging Journey Into The Way Of Chinese Cooking And The History And Customs Of China'S Rich Culinary Traditions.
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Shipping & Returns
Shipping
We ship your order within 2–3 business days for USA deliveries and 5–8 business days for international shipments. Once your package has been dispatched from our warehouse, you'll receive an email confirmation with a tracking number, allowing you to track the status of your delivery.
Returns
To facilitate a smooth return process, a Return Authorization (RA) Number is required for all returns. Returns without a valid RA number will be declined and may incur additional fees. You can request an RA number within 15 days of the original delivery date. For more details, please refer to our Return & Refund Policy page.
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This warranty strictly does not cover damages that arose from negligence, misuse, wear and tear, or not in accordance with product instructions (dropping the product, etc.).
Warranty
We provide a 2-year limited warranty, from the date of purchase for all our products.
If you believe you have received a defective product, or are experiencing any problems with your product, please contact us.
This warranty strictly does not cover damages that arose from negligence, misuse, wear and tear, or not in accordance with product instructions (dropping the product, etc.).
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Your payment information is processed securely. We do not store credit card details nor have access to your credit card information.
We accept payments with :
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Frequently Asked Questions
- Q: What is the main focus of 'The Art of Chinese Cuisine'? A: 'The Art of Chinese Cuisine' focuses on the principle that flavors should blend and textures should vary, featuring nearly 140 recipes that showcase this culinary philosophy.
- Q: Who is the author of 'The Art of Chinese Cuisine'? A: The book is authored by Hsiang-Ju Lin, who provides insights into classic Chinese cooking techniques and recipes.
- Q: What type of recipes can I expect in this book? A: You can expect a variety of nearly 140 recipes that highlight the harmony of flavors, shapes, and textures, along with historical and geographic context for each dish.
- Q: Is 'The Art of Chinese Cuisine' suitable for beginners? A: Yes, the book is designed with today's creative cook in mind, making it accessible for beginners while also offering valuable insights for more experienced cooks.
- Q: What is included in the section on Kitchen Arts? A: The Kitchen Arts section includes instructions on using essential tools like the cleaver, wok, and steamer, along with basic cutting methods crucial for authentic Chinese cooking.
- Q: What is the binding type of this book? A: 'The Art of Chinese Cuisine' is available in paperback binding, making it a durable and lightweight choice for your cookbook collection.
- Q: How many pages does the book have? A: 'The Art of Chinese Cuisine' contains 208 pages filled with recipes, techniques, and culinary traditions.
- Q: What is the publication date of this book? A: 'The Art of Chinese Cuisine' was published on January 1, 1996.
- Q: Is this book a new edition? A: Yes, this book is described as a new edition, which may include updated content or formatting.
- Q: What condition is this book in? A: 'The Art of Chinese Cuisine' is categorized as a used book in good condition, ensuring it is still a valuable resource for cooking.