(Chinese) Lucille Liang. Chinese Regional Cooking: Authentic Recipes from the Liang School deli readers will have plenty of

readers will have plenty of opportunities for mixing and matching within recipes to help their creativity run wild

which come from the kitchens of mothers and from the bread shops

Signed copies will be available after our author event with Santiago on November 16th

illustrated with dozens of gorgeous full-color photographs that capture the color and essence of this wonderfully vibrant nation and its diverse people

it seems fitting at this time to offer grateful salutations to those who browned the turkey and who baked the pies

(Chinese) Lucille Liang. Chinese Regional Cooking: Authentic Recipes from the Liang School deli readers will have plenty ofIllus. with drawings & photographs. Pictorial cloth. NY: Sterling, 1979. A great book arranged by region, with step by step illustrations by the owner of the Liang cooking school. Recipes including Peking duck, bok choy with abalone mushrooms, fish wrapped in dried bean curd sheet rolls, etc. Very good.