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Chinese Cookery by M.P. Lee and Chiang Yee

Chinese Cookery by M.P. Lee and Chiang Yee

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Hardcover.

First published in 1943, in the midst of World War II, this illustrated book not only gives instructions on Chinese cooking and cooking terms, but also provides a list (with addresses) of sixteen Chinese restaurants in London at the time. Recipes include chicken and chestnuts, braised pigeon, duck and dried tangerine skin, tung-go pork, and fish head soup.