By Mary Sia,Rachel Laudan
“The YWCA the place [Mary Sia] had taught for therefore decades named its kitchen after her. Her cookbooks bought gradually: a few twenty thousand copies having left the cabinets by means of the Eighties and probably many extra through now. Jacqueline Newman, founder and editor of style and Fortune (a journal devoted to chinese language cooking) who assembled the most desirable number of English-language chinese language cookbooks, commented that Mary Sia’s chinese language Cookbook continues to be one of many most interesting introductions to home-style Cantonese cooking a lot of these years after Mary Sia first created the recipes. Dr. Newman commented to me, “She was once years sooner than her time, a greater cook dinner with a greater set of style buds than most people i do know, in addition to a greater writer.” —from the Introduction
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Extra info for Mary Sia's Classic Chinese Cookbook: Fourth Edition
Mary Sia's Classic Chinese Cookbook: Fourth Edition by Mary Sia,Rachel Laudan