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KUNG FOOD: Chinese American Recipes from a Third-Culture Kitchen
The author's diasporic life--born in Los Angeles, raised in Hong Kong and Toronto, and now living in Detroit--informs his creative recipes. Learn how to make Buffalo Chicken Rangoons, Sesame Shrimp Toast, Hong Kong Borscht, Faygo Orange Chicken, and more!
Format: Hardbound
Pages: 288
Publisher: Clarkson Potter
Size: 8¼x10¼ inches
ISBN: 9780593578179
Item #: 9157751
Published at $35.00
Your Price
$7.95
(Save $27.05)
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