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The Joy of Chinese Cooking by Doreen Yen Hung Feng

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Published in 1967 by the Cookery Club, the Joy of Chinese Cooking is a thorough look at the preparation and cooking of Chinese food at home, told in such a joyful way (the clue is in the title!) you will find its enthusiasm infectious.

Everything is covered; from utensils to use, appetisers, soups, fish, meat and beyond. The dessert section is especially delightful, with history woven lightly through each of the cookbook's chapters.

Cookery Club first edition