Title: Eight Immortal Flavors, Secrets of Cantonese...
Publisher: Howell-North Books, Berkeley
Publication Date: 1963
Book Condition: Very Good
Dust Jacket Condition: Very Good
Edition: Fourth Printing
Orange cloth with black lettering. Light bump to head and heel of spine. Hint of edgewear. Text is clean and bright, no marks. Illustrated with whimsical line drawings. Introduction by James Beard. Clipped DJ shows heavy edgewear, chips and several closed tears. Wonderful cover art by Jake Lee. Dealing only with Cantonese cooking, three-quarters of the recipes are easy to prepare, requiring only a few ingredients available in any Chinatown, or, more frequently now, available in supermarkets. The sauces, herbs, condiments and the cooking methods, when used knowingly, are what make Chinese food distinctive. The remaining quarter of the recipes are for ceremonial or banquet type dishes and therefore require more preparation and unusual ingredients. These are fascinating to read, an integral part of the cuisine, and tempting to try." (from the jacket). Bookseller Inventory # F60414
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