"Calvin Lee's Chinese Cooking"$45.00
Born in New York City's Chinatown in 1934, Calvin Lee inherited the family's Chinese restaurant, the oldest in the city. He managed the restaurant while completing both a bachelor's and a law degree at Columbia University. He published this cookbook in 1958, a few months after passing his bar examinations and joining a New York law firm, specializing in international law. He later earned a Ph.D. from New York University and became a professor of government then an assistant dean at Columbia before becoming Dean of the College of Liberal Arts at Boston College. His delightful book will acquaint readers with how the Chinese have cooked for generations, and how this is adapted to the American home kitchen.
"Calvin Lee's Chinese Cooking"
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