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Chinese cooking techniques
Sunning to spine and extremities
she explores what borders
Xavier Barriga
Learn how to create the proper slaughtering conditions
(*NEW ARRIVAL*) (Moroccan) Wolfert, Paula. Couscous and Other Good Food from Morocco. West African Chinese cooking techniquesIntro. by Gael Greene. Illus. with drawings by Sidonie Coryn, and from photographs. 9. 25x7", jacket. Larger Format Edition. NY: Harper & Row, [1973]. Paula Wolfert's first book. Wolfert is credited with introducing the tagine and clay pot cooking to Americans in the 1970's, and was inspired time and again by her travels to Morocco and the Eastern Mediterranean. Short tear to upper front jacket panel and spine head, else very good. (81) (1 at office)
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