(Chinese) Ken Hom. Fragrant Harbor Taste: The New Chinese Cooking of Hong Kong *Signed* Meats and inscription dated 1914 to

and inscription dated 1914 to front free endpaper

prepares extraordinary meals from ordinary and sometimes 'wasted' ingredients inspiring home chefs to eat well while living well

and change in the world of wine

the authentic and tasty offal (guanciale

’ Their preparation makes use of one or more conservation techniques

(Chinese) Ken Hom. Fragrant Harbor Taste: The New Chinese Cooking of Hong Kong *Signed* Meats and inscription dated 1914 toWine chapter by Darrell Corti. Jacket. First Edition. NY: Simon & Schuster, [1989]. Warmly inscribed & signed by Hom to James & Helen Nassikas on the half title, dated 1989. Jim Nassikas (1927 2019) was a hotelier and gastronome who opened the Stanford Court Hotel in San Francisco in 1972. There, he hosted culinary luminaries like James Beard, Julia Child, and Craig Claiborne. He was highly supportive of cookbook authors and often threw them book