(Chinese - San Francisco) Kan, Johnny & Charles Leong. Eight Immortal Flavors from San Francisco’s Chinatown Kentucky The Art of Distilling goes

The Art of Distilling goes to lengths to explore the actual craft of distilling

Baraghani shares convictions (why everyone must make his beloved Persian egg dish

over heaping plates of food

bound in 3/4 morocco & cloth

Sullivan dispels the false legend that has obscured Zinfandel's history for almost a century

(Chinese - San Francisco) Kan, Johnny & Charles Leong. Eight Immortal Flavors from San Francisco’s Chinatown Kentucky The Art of Distilling goesIllus. with drawings. Jacket. Berkeley: Howell North Books, 1970. The first Cantonese cookbook in English, Kan drew inspiration for his recipes from San Franciscos Chinatown. Kan's eponymous restaurant was opened in 1953. Kan and Cecilia Chiang (proprietor of the Mandarin) are credited with popularizing authentic Chinese cuisine as a fine dining option, displacing (at least in their own restaurants) the stereotypical chow mein and chop suey American