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CHINESE COOKING AN ILLUSTRATED GUIDE Ayako Namba Grace Chu 1980 TPB Color Recipe
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CHINESE COOKING AN ILLUSTRATED GUIDE by Ayako Namba and Grace Z Chu Outstanding Peking, Szechwan, Cantonese & Shantung dishes Barron's 1980 TPB Fine , please see photos 20 basic Chinese recipes are introduced by colorful step-by-step illustrations for beginners. Additional chapters on Chinese regional dishes, spices, beverages, utensils, table manners, and many other useful tips are also included. With this book, the door to the world of Chinese cuisine will be opened to you.
Daily Cleaning: Use a soft brush or damp cloth to gently wipe away dirt. Avoid harsh chemicals. For mesh areas, use diluted mild detergent and a soft brush.
Drying: Air dry in a cool, shaded place after cleaning. Avoid direct sunlight or high heat, which can cause fading and glue deterioration.
Storage: Stuff with paper to maintain shape when not in use. Store in a dry, ventilated area to prevent mold. Rotate between multiple pairs to extend lifespan.
Usage Notes: Designed for basketball. Not recommended for hiking, long-distance running, or other specialized sports where different performance features are required.