Quantity: 1 available
Over 200 recipes. "The philosophy and art of over twenty-two centuries of Oriental cooking written in practical terms for the American Kitchen." With decorations by Jeanyee Wong.
Title: The Fine Art of Chinese Cooking.
Edition: First Edition.
Publisher: Indianapolis., Bobbs-Merrill Co.: 1962.
Binding: Hardcover in red cloth boards.
Book Condition: Book is worn on extremities with light dust soil to edges. Interior clean & tight in binding. 3/4" trimmed from jacket. Edge wear & soiling. All text & price intact.
Size: 8vo. 246 pp. with index.
Item: 1.00 Item
Seller ID: 14019