HOW TO COOK AND EAT IN CHINESE; Third Edition Revised and Enlarged
New York: THE JOHN DAY COMPANY, 1963. Third Edition. Hardcover. 265 pages. 20.5 x 14 cm. Preface by Pearl Buck. This revised editon features an entire new chapter on "Chinese Diet as Diet," providing a good dietary balance and how to achieve it. Also updated is a new chapter on Soybean foods. One of the first women in China to practice Western medicine, Buwei Yang Chao founded a birth control clinic in Beijing in 1925. 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. This revised editon features an entire new chapter on "Chinese Diet as Diet," providing a good dietary balance and how to achieve it. Also updated is a new chapter on Soybean foods. 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). Dust wrapper, boards, and the last 10 pages show signs of water stains. The rest of the interior is clean and crisp. Dust wrapper has major loses to front and back cover at the upper edges. Covered in protective mylar. Green illustrated cloth covered boards. Good, in poor dust wrapper. Item #4467
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