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Eight Immortal Flavors, 1963, Johnny Kan

$27.75

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.)

Please like us on Facebook at https://www.facebook.com/vintagecookbook, where you can find vintage recipes from all the classic cookbooks! Please follow us on Twitter @vintagecookbook!  When you follow us on Twitter you’ll know immediately when we post new cookbooks and when we do mark downs!

And don’t forget to click on “Recipes” at the top of the VintageCookbook.com Homepage. You’ll find one great recipe from many of the great antique and vintage cookbooks, including instructions for making Thousand Year-Old Eggs from Eight Immortal Flavors.

Description

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.

Please like us on Facebook at https://www.facebook.com/vintagecookbook, where you can find vintage recipes from all the classic cookbooks! Please follow us on Twitter @vintagecookbook!  When you follow us on Twitter you’ll know immediately when we post new cookbooks and when we do mark downs!

And don’t forget to click on “Recipes” at the top of the VintageCookbook.com Homepage. You’ll find one great recipe from many of the great antique and vintage cookbooks, including instructions for making Thousand Year-Old Eggs from Eight Immortal Flavors.

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