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 found a copy on http://www.half.ebay.com/ for $4 plus postage. There
were several more available there, so I think supply and demand are in
balance! If I still like it as much as I do now after playing around
with it some more, I might accumulate more copies as gifts and backup.

Cheers,

Ian