(Chinatown) Eight Immortal Flavors.
Secrets of Cantonese Cookery. By Johnny Kan, with Charles L. Leong. Introduction by James A. Beard. Berkeley: Howell-North Books, 1963. 8vo. 246pp., small b/w illust., index. Orange & black illust. cloth, color illust. endpapers, VG in
slightly chipped color illust. DJ, else generally Good. Mr. Kan is credited with introducing the addition of a Lazy Susan
to the restaurant table, for convenience of the dining experience.