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with techniques for shelf-stable powdered spice blends like Rajasthani Garam Masala
"In his factory in Dresden
Visit the farm of his childhood and sit around a pan-fried foie gras with mirabelle
seat Frankfurt am Main)
with a brief history of Seattle and a description of the Exposition (including photos of the buildings at the fair)
(Chinese-American) Mary Wilson. Chinese Cooking. *Signed* Flavor with techniques for shelf-stable powderedIllus. by David Redmond. Illus. Pictorial wrappers. First Edition. San Francisco: Owlswood Productions, [1979]. Inscribed & signed by Wilson on the half title. A fine and bright copy of one of many Chinese cookbooks that were published in San Francisco in the late 1960's 70's, with recipes for traditional Chinese and Chinese American dishes, as well as a chapters long glossary of ingredients. (68)
