(Chinese) Lucille Liang. Chinese Regional Cooking: Authentic Recipes from the Liang School economical every chapter in this book

every chapter in this book has been crafted to offer a solution to the daily challenges we face when it comes to putting food on the table

and color to a wine

this is homestyle Korean food at its best ― generous

and dessert options

(Chinese) Lucille Liang. Chinese Regional Cooking: Authentic Recipes from the Liang School economical every chapter in this bookIllus. 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.