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The Chinese Vegan Kitchen


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This is vegan cooking like you've never experienced it-but you will be coming back to this irresistible collection time and again.

About the Author

Donna Klein, a food writer who has contributed toThe Washington Post, Vegetarian Gourmet, Veggie Life, The Herb Companion, andYoga Journal, studied French regional cooking at Le Cordon Bleu, Paris.

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