100 Most Honorable Chinese Recipes. Chinese Regional Cooking - The Classic Recipes of Canton, Shanghai, Peking, Yang Chow, Szechuan

New York: Avenel Books, 1963. Hardcover. xi, 140p., sketch illustrations (of sites in China), an inexpensive reprint of the Crown/Crowell first issue. Hardbound in 8x5.5 inch plastikoid blue boards and enclosed in the dust jacket. This copy has been used, find mild foodstain to fore edge, holograph recipe inscribed (neatly) on front pastedown, asterisk to index (for a variety of soup), a sound if slightly homely volume, with dust jacket bearing a couple of short tears, one of which reinforced verso with clear tape. A fair to good copy. Per dust jacket flap text: "the greatest classical recipes of China, many of them for the first time in English. All five major 'schools' of Chinese cooking are represented." Author Yu Wen Mei is daughter to Yu Lin Chuan, one of Old China's most renowned restauranteurs; she is translator while Adams is "a gourmet's gourmet" who has done some adapting to the American kitchen. (Inventory #: 294848)