Culinary arts press editor (2 resultados)
Idioma: Inglés
Editorial: Culinary Arts Press, 1965
Librería: beneton, Millsboro, DE, Estados Unidos de Americabeneton
Contactar con el vendedorVendedor de 5 estrellasCondición: Usado - Aceptable
EUR 26,51
Envío por EUR 5,06Se envía dentro de Estados Unidos de AmericaCantidad disponible: 1 disponibles
Añadir al carritoring_bound. Condición: Good.
Editorial: Reading, PA: Culinary Arts Press, 1936., 1936
Librería: David Hallinan, Bookseller, Columbus, MS, Estados Unidos de AmericaDavid Hallinan, Bookseller
Contactar con el vendedorVendedor de 5 estrellasCondición: Usado
EUR 27,18
Envío por EUR 6,60Se envía dentro de Estados Unidos de AmericaCantidad disponible: 1 disponibles
Añadir al carritoDust jacket title: THE CHINESE COOK BOOK ADAPTED FOR THE AMERICAN HOUSEWIFE. 300 VERY FINE 'NUMBER ONE GOOD' RECIPES . . FIRST CLASS FOOD . . . TASTY-UNUSUAL . . . EAST TO PREPARE AT HOME WITH AN ESSAY BY CHARLES LAMB. 48 pages plus covers. Staple-bound booklet: H 23.25cm x L 15.5cm. Thin brown paper dust jacket edgeworn with so…me soiling and staining, tape repairs at spine head overlapping to panel corners and lengthwise along front flap fold, 2.5cm deep chip at front panel's lower left with jagged tear ascending another 6.5cm, shorter tear at front panel's bottom edge with chip at bottom right corner. Tan paper covers, mild crease at front panel's top right corner with short closed tear near top of fore-edge. Some staining to page 1. Interior pages are otherwise clean. Binding is firm. A very good copy in a only good dust jacket. With Introduction by compiler/editor M. Sing Au, Introduction titled "A Dissertation on Roast Pig" by Charles Lamb, short essay "The Chinese Theater" by Alix Williamson, three other short unattributed essays, Index, and decorations (i.e. small inset illustrations) throughout by William Troutman. Text opens with section titled :The Nine-Course Dinner" followed by sections of recipes for Seasonings and Gravies, Noodles, Chop Suey, Duck, Rice, Soups, Shrimp, Pork, Fish, Beef, Chicken, Eggs, Vegetables, Bean Sprouts, Bean Curd-Tofu, Salads, Wun Tun, Rice Noodles, and Cakes and Sweets.