Chinese Japanese Cook Book
This book explains the cooking of following dishes in Chinese and Japanese style: Soups, Gravy, Fish, Poultry and Game, Meats, Chop Sueys, Chow Mains, Fried Rice, Omelettes and Custards, Vegetables and Relishes, Cakes, Candies, Sweetmeats, Bean Sprouts and Beverages.
Author(s): Sara Bosse and Onoto Watanna
NA Pages 
