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Chinese Pastry School Publisher_The Necessary Stage Find out why you can’tDescription About the Author Look Inside the Book A comprehensive resource that introduces readers to key techniques of Chinese pastry and dessert making through recipes, history, and the science behind the craft. What kinds of desserts did the ancient Chinese enjoy? Why does the Chinese word for sugar (tang ) have the character rice (mi ) in it? Is there a scientific basis to traditional Chinese pastry techniques? Find the answers to these questions