Chinese gastronomy
By: by Hsiang Ju Lin and Tsuifeng Lin. With an introd. by Lin Yutang.
Contributors: Lin, Tsuifeng, joint author.
Publisher: Hastings House
Published: 1969
Place of publication: New York
Language: eng
Number of pages: 211
Subjects: Cookery, Chinese
Notes: Bibliography: p. [207]-[208].
"A Giniger book."