The Key to Chinese Cooking by Irene Kuo - 1977 First Edition wavy glass it is in a gorgeous

it is in a gorgeous tarnished state

Now a very rare find

Whether you've been enchanted by all its charms in the past or it’s on your wish list of places to travel in the future

's retirement in 1881

1960s and 1970s

The Key to Chinese Cooking by Irene Kuo - 1977 First Edition wavy glass it is in a gorgeousThey eat boiled bark, weeds, and roots when there is nothing else; they eat shallow fried transparent prawns from preference, jasmine blossoms out of poetic sentiment, and wine braised camel's hump from blatant extravagance. If there is anything the Chinese are perpetually serious about it is food. Irene Kuo, 1977 {HISTORY} Following Julia Child's release of Mastering the Art of French Cooking, regional cookbooks started to take on a new level of