How to Cook and Eat in Chinese [= Zhongguo shi pu].
New York: The John Day Company, 1945. An Asia Press Book. Octavo (21 x 14 cm.), xviii, 262 pages. Illustrated. Third Printing; a revised and enlarged second edition was to be issued in 1947. An early printing of the milestone of Chinese cookbooks published in America, a fact established in Anne Mendelson's terrific Chow Chop Suey, where she calls the work "the first work in the field by a home.....