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Québécois and French
and it is home to one of the highest concentrations of Michelin-starred restaurants in the world
and stories about ingredients
these pages reveal how the food Malays enjoy is deeply embedded in different aspects of their identity
as much as for his purely culinary achievements
(Chinese) Robert A. Delfs. The Good Food of Szechwan. Fine Dining Québécois and FrenchIllus. from photographs by Keizo Kaneko; maps of Szechuan Province to endpapers. 10x7, jacket. Tokyo: Kodansha, [1977]. A near fine copy of this book of recipes from Szechuan Province. Recipes include mapo tofu, jiao ma ji pian, yu xiang niu rou si, etc. Drawings illustrate step by step instructions. (71)
