Title: How to Cook and Eat in Chinese
Author: Buwei Yang Chao
Description: Third edition, revised and enlarged, 1963. Tan cloth boards with black and maroon lettering. Slight edge wear. Small stain on the fore-edge of the text block. Very small spot of soiling at the top of the first page of the author's note to this edition. Gift inscription on ffep.
Preface by Pearl S. Buck; foreword by Hu Shih.
Condition: Very Good
Jacket Condition: None
Publisher: John Day Company
Place: New York
Size: 8.25" x 5.75".
Pages: Index. xviii, 265 pp.
Keywords: cookbook, cook book, recipes, Asian,
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