CHINESE GASTRONOMY. Hsiang Ju Lin, Tsuifeng Lin.


New York: Hastings House, 1969. First Edition. Hardcover. "A distinguished Chinese family presents the philosophy and history of Chinese cuisine in this guide to planning, preparing and serving classic and regional dishes for the modern hostess and gourmet." Introduction by Lin Yutang. Illustrated with color photographs and line drawings. Tall octavo. Light bump to the spine head. The dust jacket is sun faded along the spine; otherwise very good. Very good / Very good. Item #69434

Price: $25.00

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