HOW TO COOK AND EAT IN CHINESE
New York: THE JOHN DAY COMPANY, 1945. Second Impression. Hardcover. 262 pages. 20.5 x 14 cm. One of the first women in China to practice Western medicine, Buwei Yang Chao founded a birth control clinic in Beijing in 1925. Preface by Pearl Buck. When she settled permanently in the U.S. with her family in the 1930s, she decided to share her knowledge of Chinese cuisine with her seminal cookbook How to Cook and Eat in Chinese. The first section is an introduction to the kinds of foods available in China - where and how they are eaten. In this section the author explains essential information on basic ingredients, flavorings, and cooking materials. The second section is devoted to recipes, with chapters on the various ways to prepare meats, fish, eggs, vegetables, soups, pot dishes, sweets, rice, noodles, and pastry. The final chapter is devoted to meals and menus. This cookbook was recently highlighted in the New York Times - T Magazine article "The 25 Most Influential Cookbooks From the Last 100 Years" (11/17/24). Previous owner's signature crossed out on front free end paper. Boards and interior clean. Dust warpper heavily rubbed with chipping to edges. Pink illustrated cloth covered boards. Very good, in good dust wrapper. Item #4466
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