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Eight Immortal Flavors : Secrets of Cantonese Cookery from San Francisco's Chinatown

Johnny Kan, Charles L. Leong




[PDF.hh25] Eight Immortal Flavors : Secrets of Cantonese Cookery from San Francisco's Chinatown

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 | #419910 in Books |  1963 | Ingredients: Example Ingredients | PDF # 1 | File type: PDF | 246 pages

||0 of 0 people found the following review helpful.| Five Stars|By Roland L. Prijoles|Great book from the old days of SF Chinatown restaurants. However, I don't use MSG. You won't miss it.|1 of 1 people found the following review helpful.| Indispensable Cantonese|By David Matthews|I agree with others in extolling this Cantonese American cookbook.

We owe Johnny Kan th

Johnny Kan (1906-1972) was a Chinese American restaurateur in Chinatown, San Francisco, CA (1950-1970). He was the owner of Johnny Kan's restaurant, which opened in 1953. He published this book on Cantonese cuisine, Eight Immortal Flavors, which was praised by Craig Claiborne and James Beard. Kan's restaurant is an early example of a premium restaurant designed around an open kitchen plan so that diners could observe the preparation of food. The concept was popularized i...

You easily download any file type for your device.Eight Immortal Flavors : Secrets of Cantonese Cookery from San Francisco's Chinatown   |  Johnny Kan, Charles L. Leong. I was recommended this book by a dear friend of mine.

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