THE CHINESE COOK BOOK COVERING THE ENTIRE FIELD OF CHINESE COOKERY IN THE CHINESE ORDER OF SERVING, FROM NUTS TO SOUP. [The Chinese Cookbook.]

Au, M. Sing. (compiler, editor). Warren Troutman (illustrator). Charles Lamb (essay). Alix Williamson (contributor). Culinary Arts Press.

Published by Reading, PA: Culinary Arts Press, 1936.
Condition: Used

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