(Chinese) Constance D. Chang. The Chinese Menu Cookbook Shanghainese This American edition was taken

This American edition was taken from the fifth English edition

Menu of Journalistic and Typographical Banquet at the French Rotisserie

Small pieces of jacket lacking from rear panel

Lushly illustrated with hundreds of watercolor drawings and photographs

(Chinese) Constance D. Chang. The Chinese Menu Cookbook Shanghainese This American edition was takenIllus. with color photographs. Pictorial boards. Garden City: Doubleday, 1971. Photographs of each dish, along with drawings of step by step cooking techniques, accompany recipes for tomato clam soup, fresh ginger oyster, creamed Chinese cabbage, etc. A very good copy of a uniquely arranged book. (68)