Meng Lai's Chinese Cookbook
Meng Lai's Chinese Cookbook is a dual-language Chinese and English language cookbook from the owner of a Chinese cooking school. Meng Lei also taught at Pei Mei's Chinese Cooking School and the Department of Home Economics Wei-Chuan Foods Corp. This cookbook contains a wide variety of delicious and authentic Chinese dishes.
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Format: Hardcover, 210 pages.
Copyright: 1981
Publisher: Meng Lai
Author: Meng Lai (editor)
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Additional Details
Description: Meng Lai's Chinese Cookbook contains a variety of Chinese recipes from dishes like Steamed Flower-Shaped Bun and Crispy Duckling to Shredded Pork with Bean Suace and Deep-Fried Prawn with Egg Yolk. Recipes have detailed instruction and are written in both English and Chinese.
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Condition: Two opening pages have lengthy inscriptions in ink to the book's owner. .
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