(Chinese) Lee, M.P. Chinese Cookery. Chez Panisse and tweaked

and tweaked

By explaining the hows and whys of good cooking

The illustrations are stylized drawings of fancy ices

He travelled widely and quite a few of his recipes are from abroad

(Chinese) Lee, M.P. Chinese Cookery. Chez Panisse and tweakedIllus. with decorations by Chiang Yee. Yellow cloth, jacket. London: Faber & Faber, [1949]. First published in 1943, in the midst of World War II, this book not only gives instructions on Chinese cooking and cooking terms, but also provides a list (with addresses) of sixteen Chinese restaurants in London at the time. Recipes include chicken and chestnuts, braised pigeon, duck and dried tangerine skin, tung go pork, fish head soup, etc. Piece of jacket