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Unvarnished will take its place among these classics of the service set
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(Chinese - San Francisco) Kan, Johnny & Charles Leong. Eight Immortal Flavors from San Francisco’s Chinatown Passover Unvarnished will take its placeIllus. with drawings. Jacket. Berkeley: Howell North Books, 1970. The first Cantonese cookbook in English, Kan drew inspiration for his recipes from San Franciscos Chinatown. Kan's eponymous restaurant was opened in 1953. Kan and Cecilia Chiang (proprietor of the Mandarin) are credited with popularizing authentic Chinese cuisine as a fine dining option, displacing (at least in their own restaurants) the stereotypical chow mein and chop suey American
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