Lim, Shirley Geok-Lin. "29. Boiled Chicken Feet and Hundred-Year-Old Eggs".
Books That Cook: The Making of a Literary Meal, edited by Jennifer Cognard-Black and Marion Nestle, New York, USA: New York University Press, 2014, pp. 204-210.
https://doi.org/10.18574/nyu/9781479838424.003.0034Lim, S. (2014). 29. Boiled Chicken Feet and Hundred-Year-Old Eggs. In J. Cognard-Black & M. Nestle (Ed.),
Books That Cook: The Making of a Literary Meal (pp. 204-210). New York, USA: New York University Press.
https://doi.org/10.18574/nyu/9781479838424.003.0034Lim, S. 2014. 29. Boiled Chicken Feet and Hundred-Year-Old Eggs. In: Cognard-Black, J. and Nestle, M. ed.
Books That Cook: The Making of a Literary Meal. New York, USA: New York University Press, pp. 204-210.
https://doi.org/10.18574/nyu/9781479838424.003.0034Lim, Shirley Geok-Lin. "29. Boiled Chicken Feet and Hundred-Year-Old Eggs" In
Books That Cook: The Making of a Literary Meal edited by Jennifer Cognard-Black and Marion Nestle, 204-210. New York, USA: New York University Press, 2014.
https://doi.org/10.18574/nyu/9781479838424.003.0034Copied to clipboard
