(Chinese) Au, Mr. M. Sing. The Chinese Cook Book, covering the entire field of Chinese Cookery in the Chinese order of serving, from Nuts to Soup.

47 pp. Illus. with drawings by Warren Troutman. Pictorial wrappers. First Edition. Reading, PA: Culinary Arts Press, 1936.

Tear to hole for silk tassel at top of spine, a few spots to rear wrapper, rubbing along spine, else good, with recipes for shrimp foo yung, gingered mullet, salt eggs rice soup, Hongkong chicken salad, dried oyster tofu, etc.