How to Cook and Eat in Chinese (Revised, Englarged Edition)

By: Chao, Buwei Yang

Price: $50.00

Quantity: 1 available

Book Condition: Very Good


Seventh impression, hardcover with dust jacket, 8 1/4 x 5 1/2 inches, 262 pages; boards are clean and square with light wear at corners and spine ends, internally clean and sound, dust jacket rubbed and edge worn with chipping at extremities, crease at bottom front corner, now in protective mylar cover. A nice early printing of a groundbreaking cookbook. Originally published in 1945, it was the first cookbook to offer authentic recipes of Chinese cuisine to English-speaking American audiences. The recipes could be prepared in American kitchens, using modern equipment and with ingredients easily found at local markets. Buwei Yang Chao actually spoke very little English, so her daughter and husband helped her write the book. She would create and test the recipes and write them out meticulously in Chinese, which was then translated into English by her daughter and husband. Chao's husband was a linguist, and through his translations the terms "stir-fry" and "pot-sticker" were created, among others.

Title: How to Cook and Eat in Chinese (Revised, Englarged Edition)

Author Name: Chao, Buwei Yang

Categories: Cooking,

Publisher: New York, John Day Company: 1949

Binding: Hardcover

Book Condition: Very Good

Jacket Condition: Good

Type: Hardcover

Size: 8vo - over 7

Seller ID: 001142

Keywords: CHINESE CUISINE COOKING COOKERY STIR FRY POTSTICKER