Antique Recipes

Eight Immortal Flavors: Thousand Year-Old Eggs, 1963

Thousand Year-Old Eggs with Chives from Eight Immortal Flavors, 1963, Johnny Kan

Of course we have the cookbook.  See it here: http://Eight Immortal Flavors: Secrets of Cantonese Cookery, 1963


Eight Immortal Flavors, written by Johnny Kan, San Francisco restaurant owner, and Charles L. Leong, historian. Introduction by James Beard.  Signed by the author, Johnny Kan.  Published by Howell-North Books, Berkeley, California, in 1963. This copy is from the third printing of the first edition. book Hard cover. 246 pages. Book is near mint. One great recipe? Chinese Chicken Stock! (Marked down from $48.00.)

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