Eight Immortal Flavors : Secrets of Cantonese Cookery from San Francisco's Chinatown
by Kan, Johnny; Leong, Charles L.
246 pp. "Here is the only cookbook-written by a Chinese-America--to Emanate from San Fransisco's Chinatown, the mecca for both Oriental and Occidental gourmets. It is the only cookbook dealing strictly with Cantonese cookery.""Johnny Kan (1906-1972) was a Chinese American restaurateur in Chinatown, San Francisco, CA (1950-1970). He was the owner of Johnny Kan's restaurant, which opened in 1953. He published this book on Cantonese cuisine, Eight Immortal Flavors, which was praised by Craig Claiborne and James Beard. Kan's restaurant is an early example of a premium restaurant designed around an open kitchen plan so that diners could observe the preparation of food. The concept was popularized in the 1980s. Kan's was the first restaurant in Chinatown to win the Holiday (magazine) Award for fine dining; that award was given to Kan's for 14 consecutive years. Its name was frequently on top ten lists of San Francisco restaurants. World-famous celebrities, movie stars, the rich and the powerful came to Kan's, and their appearances were written up by San Francisco columnist Herb Caen. The introduction of an innovative version of the Lazy Susan to Chinese restaurants has been attributed to Kan's. This is a true gem of a collectible and useful cookbook."Keywords: COOKBOOK SAN FRANCISCO CHINA TOWN CANTONESE COOKING RECIPES ASIAN Pages of book slightly toned. Berkeley, California: Howell-North Books, 1970. 8th Printing. Very Good/Good. (Inventory #: 2197785)
Literature, American & Military History, General Antiquarian
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