Author: SU JAN, Lee, and LEE, May
Title: The Fine Art of Chinese Cooking
Description: New York, Gramercy Publishing Company, 1962. Hardcover. Edited by June Taylor. Decorations by Jeanyee Wong. 8vo. Red paper over boards, dust jacket. 234pp. Decorations. Very good/very good. Reprint edition. Practical guide to the art of Chinese cuisine, including over 200 recipes and an introduction to the Chinese philosophy of cooking. .

Keywords: COOKING Cooking


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