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and entremets
with particular emphasis on Inuit and wild foods
It is replete with delightful reminiscences of the world of fine food and good wine back to the Hapsburg empire
including everyone's favorite: shrimp
(Booklet) La Choy. The Art and Secrets of Chinese Cooking. Balinese and entremets31 pp. Illus. Pictorial red wrappers. Archbold, OH: Beatrice Food, 1958. Oyster chow mein, sweet sour sauce, hamburger chop suey, and other Chinese American classics. Very good and bright.
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