Eight Immortal Flavors: Secrets of Cantonese Cookery , 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. Hard cover. 246 pages. Book is near mint. Dust jacket is in excellent vintage condition, and is now safely encased in Mylar. One great recipe? Chinese Chicken Stock!
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