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"The Fine Art of Chinese Cooking" 1962 JAN, Dr. Lee Su
$75
JAN, Dr. Lee Su
[246] pp.
The Bobbs-Merrill Company, Inc
1962
First Printing
8 1/2" x 5 3/4"
VG/ VG
From the introduction:
In Part I, the reader studies the history and philosophy of the Chinese culinary art ...
In Part II, the reader studies the practical science of Chinese cooking ...
Part III is devoted to recipes.