The Chinese Cook Book Covering the Entire Field of Chinese Cookery in the Chinese Order of Serving, From Nuts to Soup

Au, Mr. M. Sing (compiled and edited by) (with an essay by Charles Lamb)

Published by Culinary Arts Press, Reading, PA, 1961
Condition: Used - Very good

Sold by S. Howlett-West Books (Member ABAA), Modesto, CA, U.S.A.

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Used

Condition: Used - Very good

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