Chinese Gastronomy; with an introduction by Lin Yutang
New York: A Giniger Book published in association with Hastings House, 1969. Hardcover. 211 pages. 26 x 18.5 cm. 16 pages of color plates with additional illustrations. A distinguished Chinese family presents the philosophy and history of Chinese cuisine, with a guide to planning, preparing and serving classic and regional dishes. The authors interweave their text with a broad survey of the evolution of Chinese food, tracing its history from ancient to modern times. Includes a Gastronomic Calendar, Glossary of Cooking Methods, Table of Equivalents, and a Bibliography. Interior and boards crisp and clean. Dust wrapper very lightly rubbed. Covered in protective mylar. Red cloth covered boards. Near fine, in very good dust wrapper. Item #4114
Sold