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Index
Cover Title Page Copyright Dedication Contents Foreword by Graham Earnshaw Preface I. Introduction II. Is Cooking an Art or a Science? III. What is a Good Cook? IV. What is Good Cooking? V. Importance of Good Cooking VI. Schools of Cooking in China VII. Classification of Dishes VIII. Instances of Special Chinese Delicacies and Their Preparation IX. Hints on Cooking X. A Talk on Chinese Wine XI. Dining as an Art XII. A Discourse on Tea
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