How to Cook and Eat in Chinese [= Zhongguo shi pu].

London: Faber & Faber, 1956.

Octavo ( x cm.), xviii, 286 pages. Illustrated. Index. FIRST U.K. EDITION. A milestone of Chinese cookbooks published in America (or in the English language at all, originally issued by John Day in 1949. Anne Mendelson, in her terrific Chow Chop Suey, calls the work "the first work in the field by a home cook who knew what other home cooks were up against. She was neither a restaurateur, journalist, nor test-kitchen flack like those hired to crank out American soy sauce manufacturer's recipe brochures. Hers was also the first work by anyone acquainted with a broad spectrum of culinary styles beyond Cantonese... But her book also stood apart for two other reasons. One was the unspoken matter of social and educational status. The second, perhaps even more crucial, was the participation of uniquely qualified translators". The book is divided into three parts: Cooking and Eating (about foodstuffs and eating utensils), Recipes and Menus, and Meals and Menus. Also included is a Table of Recipes in English and Chinese. Text block clean and sound. In publisher's yellow cloth, titled in red on the spine; spine lettering a bit rubbed. Lacking the dust jacket, but otherwise very good. Very scarce. [Newman, Chinese Cookbooks 103; Newman, Melting Pot 84].

Price: $450.00

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