The Chinese cook book : covering the entire field of Chinese cookery in the Chinese order of serving, from nuts to soup, 1936 / compiled and edited for the American cook by Mr. M. Sing Au ; with decorations by Warren G. Troutman.
UC San Diego's AIWF Collection includes more than 7,200 volumes, beginning with descriptions of European cuisine and culinary history from the seventeenth to early nineteenth centuries, and more recently focusing on Asia, Mexico and Latin America, California and the American West and the nations of...
| Uniform Title: | Food and drink in history.
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| Language: | English |
| Published: |
Reading, Pa. :
Culinary Arts Press,
1936.
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| Series: | Food and drink in history.
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| Subjects: | |
| Online Access: | |
| Physical Description: | 1 online resource (1 volume (47 pages)) : illustrations (black and white). |
| Format: | Electronic eBook |
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