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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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