[Chinese Rice Bowl. Chinese dishes in American kitchens.]

Berkeley; San Francisco: the author; [printed by the Mercury Press], 1943.

Booklet, stapled in wrappers (18.5 x 13.5 cm.), 16 pages. Title from cover. Evident Second Edition; first published in Claremont, Calif. in 1940. A small cookbook of simple Chinese dishes prepared by Anna Kong Mei based on recipes she used to introduce thirty women in Claremont, Calif. to Chinese cooking, a class she developed in response to a wave of enthusiasm for this type of Asian cuisine. The nineteen recipes are arranged in nine menus, each meant for a family of five. The final recipe is "How to Make Tea." The author, Anna Kong Mei, was an extremely accomplished woman. Born in Hong Kong, she emigrated to the U.S. and studied at the University of California and Barnard College. A lengthy description of her achievements appears in the front matter. In yellowish-tan textured wrappers, with English title printed in black, and Chinese title in red; fine. [OCLC records six copies of this 1943 printing, and three copies of the first of 1940].

Price: $90.00

See all items by ,