Published by: youssry (Karma: 50.06) on 10 November 2011 | Views: 2443
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The changes in three editions of The Chef’s Companion mark the transitions in the American culinary scene at large. The main difference in this third edition is the Chinese entries: they have been entirely overhauled. Most are now in Pinyin, the system of romanization that China officially adopted in 1979. The older system, Wade-Giles, remains correct but outmoded.
