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In Eitan Eats the World
The Cook's Own Book contains a compendium of of recipes compiled from diverse British and American sources as well as many of the Boston housekeeper's own recipes
informative primer featuring expert tips and techniques
delicious veggie curries from around the world
(Chinese) Tropp, Barbara. The Modern Art of Chinese Cooking. *Signed* Third Culture In Eitan Eats the World623 pp. Essay on wine by Gerald Asher. Cloth. First Edition. NY: William Morrow, [1982]. Elegantly inscribed & signed by Tropp in English and Chinese on front free endpaper, with the red chop stamp of her restaurant at top of page. The inscribee, John Hudspeth, was a longtime associate of Chez Panisse, and was the first farmer to sell organic produce from his farm to that restaurant. A menu from China Moon dated Feb. 1990 is lain in loose. Fascinated
