Franklin

Food for the emperor : recipes of Imperial China with a dictionary of Chinese cuisine / by John D. Keys and an introduction by Kee Joon.

Author/Creator:
Keys, John D.
Publication:
[Los Angeles] : Ward Ritchie Press, [1963]
Format/Description:
Book
xxii, 121 p. ; 18 cm.
Subjects:
Cooking, Chinese.
Place of Publication:
United States California Los Angeles.
Notes:
Includes index.
Local notes:
Presented to the Penn Libraries by Laurie Burrows Grad.
Blank Collection copy 1 has dust-jacket retained.
Blank Collection copies 1 & 2 have bookplates of Chef Fritz Blank.
Blank Collection copy 1 issued in a slipcase with: The art of oriental cooking / Jung Suck Choy. Los Angeles : Ward Ritchie Press, c1964.
Penn Provenance:
Grad, Laurie Burrows (donor)
Blank, Fritz (bookplate) (donor) (Blank Collection copies 1 & 2)
Penn Chronology:
1963
Contributor:
Laurie Burrows Grad Collection (University of Pennsylvania)
Chef Fritz Blank Culinary Archive and Library (University of Pennsylvania)
Culinary Collection (University of Pennsylvania)
OCLC:
2906059
Loading...
Location Notes Your Loan Policy
Description Status Barcode Your Loan Policy