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with memories of great service before the Great War
and appetites
" together with other texts by Porphyry
You’ll learn how to bring out the beautiful acidity and light sweetness of rhubarb in surprising new ways
ranging from the imperial kitchen of the Mughal invader Babur to the smoky cookhouse of the British Raj
(Chinese) Robert A. Delfs. The Good Food of Szechwan. Tuscan with memories of great serviceIllus. from photographs by Keizo Kaneko; maps of Szechuan Province to endpapers. 10x7, jacket. Tokyo: Kodansha, [1977]. A near fine copy of this book of recipes from Szechuan Province. Recipes include mapo tofu, jiao ma ji pian, yu xiang niu rou si, etc. Drawings illustrate step by step instructions. (71)
