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.
Format: Hardcover, 210 pages.
Publisher: Meng Lai
Author: Meng Lai (editor)
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.
Condition: Two opening pages have lengthy inscriptions in ink to the book's owner. .