Eight Immortal Flavors, 1963, Johnny Kan: written by Johnny Kan, San Francisco restaurant owner, and Charles L. Leong, historian. Introduction by James Beard. Published by Howell-North Books, Berkeley, California, in 1963. This copy is from a later printing of the first edition. Hard cover with NO dust jacket. 246 pages. Book is in mint condition. Definitely gift quality.
One great recipe? Thousand Year Old Eggs. The eight flavors? Salty, bland, sweet, sour, bitter, hot, fragrant, and golden. At the time, Johnny Kan claimed that his book was the ONLY cookbook dealing strictly with Cantonese cookery.
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