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from candies and cakes to parfaits
Review Copy
Tibet’s most legendary and addictive culinary export
you'll be inspired by the amazing range of ingredients in the book—from the most common to the rather unusual
(Chinese) Joyce Chen. Joyce Chen Cook Book. Southern from candies and cakes toForeword by Paul Dudley White, M. D. Illus. with drawings, incl. color frontis. Jacket. Philadelphia: J. B. Lippincott, [1962]. Chen's famed cookbook, with illustrations of proper chopstick techniques, and a glossary of Chinese food and utensil terms and usages. Some rubbing to jacket extremities, else very good. (68)
