The Encyclopedia of Asian Food and Cooking
600 Ingredients and 450 Recipes from 14 Asian Cusines
Published on 1. June 1991
Book
Hardback
320 pages
978-0-688-10448-1 (ISBN)
More details
Language
English
Place of publication
United States
Product notice
sewn/stitched
Cloth over boards
Dimensions
Height: 239 mm
Width: 183 mm
Thickness: 33 mm
Weight
844 gr
ISBN-13
978-0-688-10448-1 (9780688104481)
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Schweitzer Classification