The Chinese Cookbook
Claiborne, Craig & Virginia Lee

Philadelphia & New York: J.B. Lippincott Company, 1972. F 451 pages; useful index; inscribed and signed by Craig Claiborne on the front endpaper; black and white drawings by Barbra and Roderick Wells, with color photographs of prepared Chinese food dishes by Bill Aller; "First Edition" stated on copyright page; contents with material on Chinese cooking equipment, methods & tips, at back are several pages on Chinese ingredients, where and how to obtain them, with the appropriate Chinese language symbol to help identify; bound in sturdy tan-gray linen cloth, red spine titles; no dustjacket; light edge, tips wear to the binding; in very good condition. Craig Claiborne (1920 - 2000) American food journalist and restaurant critic, "...demystified classic and ethnic cuisines, adapting them for the American kitchen. His restaurant reviews revealed the secrets of famous chefs; his carefully tested recipes tempted readers to try dishes they might otherwise never have tasted." (Milton Berman in the ANB) Very Good Hardcover (Item ID: 24441)


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