BOOKS
Yang Ming
The Art of Garnishing. The Encyclopedia of Chinese Cuisine. Vol. II.
Taipei, Fuu Shin, 1984. 2nd edition.
€ 15.00
Bound, hardcover, 126pp., 20x27cm., richly illustr. in col., in very good condition (original clear laminate on covers is bit wrinkled due to the poor quality of this type of binding, else very good).
Itemnummer 11180 
Illustrates step by step the different techniques of garnishing and cutting as demonstrated by Li Chi-Chuan and Wang Tong-sheng.