TINY DELIGHTS, Cooking Dim Sum and Simple Chinese Dishes

by CHONG, Elizabeth

First Canadian Edition

Price: $44.99
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Toronto: Macmillan, 1987 (CAD) No markigns, Fine in Near Fine Dj. 4to, red bds, xviii, 174pp, index. 16pp colour photos of prepared foods. Chong ws born near Canton and established her own cooking school in Melbourne in 1961. The first part of the book concentrates on simple Chinese dishes to be served alone or with rice or vegetables: Wuxi Spareribs, Crystal prawns. The latter third of the book is an introduction to the art of dim sum cookery: Sesame Beef balls, Cantonese Spring Rools, Sieu Mai, Steamed Bean Curd with fish Filling. (2.2 JM FO 40/3. First Canadian Edition. Hard Cover. Fine/Near Fine. 4to - over 9¾" - 12" tall.

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