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w/ Flap Breast Pocket
Nicholas Rutgers
1983First Edition10 1/8" x 7 5/8"Illustrated from the collection of the Victoria and Albert Museum
Lippincott Company19497 3/4" x 5 3/4"Illustrated by Ernest H
Bespoke Tailoring: Ranken & Co
"Chinese Gastronomy" 1969 LIN, Hsiang Ju and Tsuifeng Beach & Island w/ Flap Breast PocketLIN, Hsiang Ju and Tsuifeng [211] pp. Hastings House, Publishers 1969 10 1 4" x 7 3 8 Fine Fine Abstract: As a complete guide to classic Chinese cuisine, the book explains how to cook with flavor and texture, provides advice on utensils and methods, and explores the history of customs of Chinese dishes. Approximately 140 recipes include regional specialties, curiosities, plain and classic cooking, and traditional dishes of Chinese feast days. Chinese
