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Taking inspiration from wild and seasonal ingredients
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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
with techniques for shelf-stable powdered spice blends like Rajasthani Garam Masala
(Chinese-American) Mary Wilson. Chinese Cooking. *Signed* Flavor Taking inspiration from wild andIllus. 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)
