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This American edition was taken from the fifth English edition
Award-winning author and food writer Laurel Evans has been immersed in the cuisine of Liguria for 15 years
in turn a translation of an illuminated Latin manuscript
Menu of Journalistic and Typographical Banquet at the French Rotisserie
modern recipes
(Chinese) Constance D. Chang. The Chinese Menu Cookbook Shanghainese This American edition was takenIllus. with color photographs. Pictorial boards. Garden City: Doubleday, 1971. Photographs of each dish, along with drawings of step by step cooking techniques, accompany recipes for tomato clam soup, fresh ginger oyster, creamed Chinese cabbage, etc. A very good copy of a uniquely arranged book. (68)
