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was #13 in Erle's Cool and Lam series
the pottery failed to succeed following the sale of the company to a local ceramics venture in 2004
which Victor debuted in 1937
Both the bottom and underside of the lid are rust-free
and roots when there is nothing else
The Key to Chinese Cooking by Irene Kuo - 1977 First Edition dogwood was #13 in Erle's CoolThey eat boiled bark, weeds, and roots when there is nothing else; they eat shallow fried transparent prawns from preference, jasmine blossoms out of poetic sentiment, and wine braised camel's hump from blatant extravagance. If there is anything the Chinese are perpetually serious about it is food. Irene Kuo, 1977 {HISTORY} Following Julia Child's release of Mastering the Art of French Cooking, regional cookbooks started to take on a new level of
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