(Chinese-American) Mary Wilson. Chinese Cooking. *Signed* Flavor Day not only shows the

Day not only shows the true origins of our favorite Southern recipes—from cathead biscuits to chess pie—but also shares her time-tested techniques for making the best versions of them

Visit the farm of his childhood and sit around a pan-fried foie gras with mirabelle

Taking inspiration from wild and seasonal ingredients

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seat Frankfurt am Main)

(Chinese-American) Mary Wilson. Chinese Cooking. *Signed* Flavor Day not only shows theIllus. by David Redmond. Illus. Pictorial wrappers. First Edition. San Francisco: Owlswood Productions, [1979]. Inscribed & signed by Wilson on the half title. A fine and bright copy of one of many Chinese cookbooks that were published in San Francisco in the late 1960's 70's, with recipes for traditional Chinese and Chinese American dishes, as well as a chapters long glossary of ingredients. (68)