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 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 more crucial, was the participation of uniquely qualified translators" (see especially page 150 ff.). The book is divided into three parts: Cooking and Eating, about foodstuffs and eating utensils; Recipes and Menus; and Meals and Menus. Some age-toning and a bit of spotting to the edges of the text block. Fine, in black- and red-lettered green cloth with light soil. The dust jacket, however, is edgeworn, and has an adhesion mark to the front panel. [Newman, Chinese Cookbooks 103; Newman, Melting Pot 84]. Some age-toning and a bit of spotting to the edges of the text block. Fine, in black- and red-lettered green cloth with light soil. The dust jacket, however, is edgeworn, and has an adhesion mark to the front panel.

Price: $150.00

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