(Booklet - Chinese-American) La Choy. The Art and Secrets of Chinese Cooking Pie butchering and cooking all manner

butchering and cooking all manner of flesh and fowl

showing how elements can work across menus and seasons to fit your mood or market

and umé round out the collection

and mythology of chiles around the world and their abundant uses in seventy mouth-tingling recipes

(Booklet - Chinese-American) La Choy. The Art and Secrets of Chinese Cooking Pie butchering and cooking all manner15 pp. Illus. in color. 6x3. 5", pictorial wrappers. Detroit: LaChoy, 1935. A lovely little booklet of Chinese American recipes using LaChoy products, including their cans of chow mein noodles, bean sprouts, chop suey, soy sauce, etc. Fine and bright.