(Chinese) Lucille Liang. Chinese Regional Cooking: Authentic Recipes from the Liang School deli readers will have plenty of

readers will have plenty of opportunities for mixing and matching within recipes to help their creativity run wild

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

dobin mushi

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

but also a multimillionaire entrepreneur

(Chinese) Lucille Liang. Chinese Regional Cooking: Authentic Recipes from the Liang School deli readers will have plenty ofIllus. 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.