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The introduction effectively and informatively clearly communicates to the reader the content
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The Art of Chinese Cooking Robert M. Poole The introduction effectively and informativelyThe Art of Chinese Cooking, first published in 1956 and with many subsequent reprintings (and revised and updated in this new edition), is an easy to use introduction to the basics of Chinese cooking. With just a handful of commonly available ingredients, and by following the simple, step by step instructions, anyone can create wonderfully tasty dishes in a matter of minutes. But first, by way of history, visualize a long, narrow room, one end a
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