Description
Illus. 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 Chinese cuisine prevalent in the 1950s and 60s.
As fine and bright a copy as you’ll find.
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