(Chinese) Lucille Liang. Chinese Regional Cooking: Authentic Recipes from the Liang School economical and dessert options

and dessert options

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Don't loll over your food

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(Chinese) Lucille Liang. Chinese Regional Cooking: Authentic Recipes from the Liang School economical and dessert optionsIllus. 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.