THE COOKING OF CHINA

Emily Hahn

Time Inc 1969

An explanation of different recipes and cuisine from all the regions of China, accompanied by maps, diagrams and colour photographs. Part of Times’ ‘Foods of the World’ series, this is a different and special publication. This is more for those with a deep interest in Chinese food and how it is produced than someone who just wants an occasional change of menu. Contains colour photographic guide of the decoration of fruits and vegetables, such as tomato roses.

The book has no dust jacket, rather, pictorial cover boards. Apart from slight edge wear to the extremes (very slight), the book is in very good condition