(Chinese) Lucille Liang. Chinese Regional Cooking: Authentic Recipes from the Liang School deli but also a multimillionaire entrepreneur

but also a multimillionaire entrepreneur

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

whose pain à l’ancienne has revolutionized the art of baguette making

dobin mushi

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

(Chinese) Lucille Liang. Chinese Regional Cooking: Authentic Recipes from the Liang School deli but also a multimillionaire entrepreneurIllus. 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.