On Tue, 25 Mar 2008 09:23:42 -0400, "Jean B." > wrote:

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!)

i must like mine because it has stains on several pages.

your pal,
blake