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