The Korean Cookbook.With an introduction by Nika Standen Hazelton

Chicago: Follett Publishing Co., 1970.

Thick octavo (21.5 x 14.5 cm.), (4), 294 pages. Glossary; index. FIRST EDITION. One of the earlier attempts at presenting a more "authentic" version of Korean cuisine to an American audience. The author worked with the chef of Arirang, the New York City Korean restaurant. Offsetting to rear endpapers from clipping laid-in. Publisher's olive cloth, titled in black. In an unclipped tan dust jacket, printed in black and olive. Slightest edge wear, otherwise fine.

Price: $50.00