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Seller's Description:
Very Good. No Jacket. Book Small quarto, hardcover, white boards with red lettering; no dj. red endpapers. VG. The eight techniques of Chinese cookery described include regional variations, so that one may enjoy the culinary balance of Peking, Szechuan and Shanghai, as well as Cantonese cooking, within the framework of a single meal. Line drawings throughout the book show the steps very clearly. The author was born and raised in Shanghai and learned to cook under the direction of one of China's foremost chefs. 396 pp. including index.
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Seller's Description:
Dust jacket in good condition. First edition, first printing. Shelf and handling wear to cover and binding, with general signs of previous use. DJ has been placed into a protective mylar sleeve; Binding is tight; Interior pages are clean and unmarked; Secure packaging for safe delivery.
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Seller's Description:
Dust jacket in good condition. Second printing. Shelf and handling wear to cover and binding, with general signs of previous use. CLEAN INTERIOR IN SOLID BINDING. Secure packaging for safe delivery.
