The Letts Companion to Asian Food and Cooking.
London: Charles Letts, 1991. First edition 8vo. 320 pp. Light rubbing to edges of cover. Guide to foods from Burma, Cambodia, China, India, Japan, Nepal, Singapore, Thailand, Vietnam, others. Recipes with history of the cuisines, cooking methods and techniques, how to find ingredients. Near Fine in Fine dj Cloth 1852381515 (Item ID: 40855)