Lee Su Jan; May Lee

[Gastronomy] The Fine Art of Chinese Cooking

New York: The Bobbs-Merill Company, 1962. First Edition, First Printing. Very Good in a Very Good Dust Jacket.

Bindings are tight and square. Text clean, light even toning. Moderate shelf handling wear. Dust Jacket with price is in a new clear protective Mylar sleeve has shelf handling and some minor chipping. 8vo; 8.25 inches tall; 246 pages with an index. First Edition, First Printing.

Twenty-two centuries of Oriental cooking written in practical terms for the American kitchen with more than 200 recipes.

This vintage classic is written for Americans and introduced Chinese cuisine. Each dish takes between 10-20 minutes to cook and the search for ingredients has been simplified. -

Item #013551

Price: $19.95