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Jean B.[_1_]

wrote:
> I finally found a really far-too-used copy of this 1974 book (for $1),
> and am impressed with it. I made a killer Chicken with Orange Peel &
> Dried Red Peppers dish last night from it, even though I didn't have
> quite enough of all the ingredients it required. So I am going to find a
> decent used copy now.
>
> I know some of the people who post here (or used to post here before it
> got so quiet) have the book, and I have a question - Delfs says the
> vinegar used is usually white or red - would you think that wherever he
> just lists vinegar you'd be justified in using black vinegar? Also, are
> there any other quirks in the book where the greater availability of
> asian goods these days would cause you to use somewhat different
> ingredients?
>
> Thanks for any advice, and for alerting me that this was a book worth
> finding.
>
> Ian

I occasionally see this book in my wanderings. Should I pick
up all the copies I see in case folks are desperate for it?
(I really like this book!)

--
Jean B.