(Chinese) John D. Keys. Food for the Emperor: Recipes of Imperial China with a Dictionary of Chinese Cuisine. High-Fat crumble and melt just like

crumble and melt just like their originals

Written with award-winning cookbook editor Emily Timberlake and featuring eye-popping photographs and art chronicling Wareheim’s evolution as a drinker

From the bold aroma of smoked arctic char to the delicate flavor of saffron buns

the influence of soils on wine flavor

With its unique blend of outspoken opinion

(Chinese) John D. Keys. Food for the Emperor: Recipes of Imperial China with a Dictionary of Chinese Cuisine. High-Fat crumble and melt just likeIntro by Kee Joon. 6. 75x6. 25", jacket. First Edition. NY: Gramercy Publishing, [1963]. Traditional Chinese recipes are accompanied by advice on drinking alcohol. etiquette, and most importantly, a lengthy dictionary of Chinese cuisine, ingredients and techniques. Chipping to jacket spine head, else very good. (68)