Chinese Cooking Class Cookbook

its technicolor-like food stylings on each page. "Chicken with Lychees" pitted against Ming Dynasty vases and others with jade statues and steaming tea services ready to be sipped from. In the 80's, I would have chopped up the pages to make collages for "mixed tape" covers for friends. Now, it proudly rests on by cookbook book shelf with sticky notes on the recipes for Honey Chili Chicken, Mongolian Hot Pot, and Barbecued Pork. These are the basic greasy wok fired classics that I have recently mastered from this resource.