hsiang ju lin and tsuifeng lin (5 Ergebnisse)

Paperback. Zustand: Very Good. reprint. VERY GOOD spine mildly faded.

hardcover. Zustand: Very Good. Very Good text, minor to light reading wear to text and dust jacket. Minor sunning to dust jacket spine and edges. US orders shipped via US Mail. International orders shipped via DHL. Additional postage may be required on oversize books and sets. NO prison orders.

Hardcover. Zustand: Near Fine. Zustand des Schutzumschlags: Very Good. 1st Edition. Chinese Gastronomy, Hsiang Ju Lin and Tsuifeng Lin. First Edition 1969. Near Fine red cloth binding with silver text to spine. Very Good Condition Dust Jacket with some fading to spine only. The book carries a Library plate on front loose end paper: " From the Library of Hugh Johnson" and features a line drawing of his home, Saling Hall in Essex. Hugh Johnson is an author, editor, and expert on wine.He is considered the world's best-selling wine writer. He bought Saling Hall in 1970, A Tudor house with a five-room cellar, and lived there until 2013.The book is a practical guide to the wonders of Chinese cuisine. Tracing back to the cookbooks of the Sung Dynasty ( 11th and 12th Centuries) to the development of regional cooking and the gastronomy of Chinese society. Seller Inventory #002464.

Introduction by Lin Yutang. Maps, colour photographic and line illustrations, 211pp, glossary, bibliography, recipe list. 26 x 18.5cm. A prior owner's signature front free endpaper, edges browned, dustjacket faded in places and torn but now protected, a good hardback copy.

Hardcover. Zustand: Fine. Zustand des Schutzumschlags: Fine. LIN, Hsiang Ju and Tsuifeng [211] pp. Hastings House, Publishers 1969 10 1/4" x 7 3/8 Abstract: As a complete guide to classic Chinese cuisine, the book explains how to cook with flavor and texture, provides advice on utensils and methods, and explores the history of customs of Chinese dishes. Approximately 140 recipes include regional specialties, curiosities, plain and classic cooking, and traditional dishes of Chinese feast days. Chinese characters are given for each recipe.