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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