Pacific and Southeast Asian Cooking (hardback)


by the editors of Time-Life. Hardback, no DJ as issued, with place ribbon. The cuisines of Thailand, Vietnam, Malaysia and others. Color and b&w photos, historical drawings, culinary history of the region plus some recipes. These hardbacks were published simultaneously with spiral recipe books. Even today, nearly 50 years after initial publication, the American Culinary Federation (ACF), an organization that conducts master chef certification exams, uses the Time-Life "Foods of the World" series as its standard. Corners bumped, slight cover wear. Still, VG.

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