The Chinese cook book
Subtitle: covering the entire field of Chinese cookery in the Chinese order of serving : from nuts to soup
By: compiled and edited for the American cook by Mr. M. Sing Au ; with decorations by Warren G. Troutman
Publisher: Culinary Arts Press
Published: 1936
Place of publication: Reading, Pa
Language: eng
Number of pages: 47
Subjects: Cookery, Chinese
Notes: "A dissertation on roast pig, by Charles Lamb: p. [4]-6