Hardcover. New York, Viking Studio, 1st US, 2007, Book: Very Good, Dust Jacket: Very Good, 483 pages. Hardcover. Illustrated with full color photographs. Light wear. Clean, unmarked pages.

Hardcover. Boston, Houghton Mifflin Harcourt, 1st, 2017, Book: Very Good, Dust Jacket: None, Hardcover, illustrated boards, 288 pages illustrated in color. INSCRIBED BY CHANG opposite title page. Award-winning and beloved chef Joanne Chang of Boston's Flour bakery may be best known for her sticky buns, but that's far from the limit of her talents. When Chang married acclaimed restaurateur Christopher Myers, she would make him Taiwanese food for dinner at home every night. The couple soon realised no one was serving food like this in Boston, in a cool but comfortable restaurant environment. Myers Chang was born and has turned into one of Boston's most popular restaurants. These recipes, all bursting with flavor, are meant to be shared, and anyone can make them at home - try Dan Dan Noodle Salad, Triple Pork Mushu Stir-fry, or Grilled Corn with Spicy Sriracha Butter.

Hardcover. Boston, Little, Brown and Company, 1st, 1974, Book: Very Good, Dust Jacket: Good, Hardcover in a lightly worn, price-clipped dust jacket, white cloth covers with gilt design, 177 pages. B&w illustrations by Demi Hitz. Stated First Edition. INSCRIBED BY TRANSLATOR FRANCIS CARPENTER on the front fly leaf. The 1st complete translation of thousand year old classic work. Includes biography of Lu Yu. Embellished by Demi Hitz's illustrations. Includes ritual of preparation, ingredients, environment Chinese tea ceremony. Light chipping, small tape repairs to rear of dust jacket. Clean copy.

Hardcover. Sydney/London, Murdoch Books , 1st, Book: Very Good, Dust Jacket: None, Hardcover in pictorial boards, 327 pages, color plates. An Asian cookbook written with fresh eyes by an author whose soul lies in Asia but who has adopted techniques and ingredients from the west that endear his recipes to cooks everywhere. Structured by food type - from meat, poultry and seafood to vegetables, and dumplings -Tony Tan's Cooking Class takes readers through the fundamentals of more than 100 beloved dishes, many core to the canon, others dishes that he has made his own. Tan shares insights on the key building blocks, from the art of the wok to understanding the role of oils and fats to noodles 101 and the essential pantry. Beautifully photographed, thoughtfully illustrated and evocatively written, this is the essential book for a new generation on the essential foods and techniques of Asian cuisine from a beloved teacher, cook, writer and respected expert. Clean, bright copy.