How to Cook and Eat in Chinese- Rare Cookbook
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How to Cook and Eat in Chinese- Rare Cookbook
$100.00
How to Cook and Eat in Chinese- Rare Cookbook
Buwei Yang Chao published her influential book in 1945 at the beginning of the wave of obsession with Chinese cooking that would crest in America through the 50's. Think buffet warmers with Salt-Water Duck and Sweet-Sour Cabbage.
This revised edition, published in 1949, includes extra recipes and a forward that really gives us a sense of the produce aisle in American grocery stores in the 40's.
From the forward:
"Fava or horse beans are no longer limited to Italian vegetable stands. Tender peas eaten with the pod have appeared in some general markets. Fresh ginger, though still limited to Chinese stores, is more available, as there is a constant supply of Mexican-grown ginger to answer the needs of Chinatowns."
Imagine not having ginger at your grocery store?
Long format recipes with ingredient lists at the top. A few priceless drawings: one on how to hold your chopsticks and a diagram of where to display dishes on the buffet.
An absolute treasure. Light fray to book binding. Pages clean and intact.
Buwei Yang Chao published her influential book in 1945 at the beginning of the wave of obsession with Chinese cooking that would crest in America through the 50's. Think buffet warmers with Salt-Water Duck and Sweet-Sour Cabbage.
This revised edition, published in 1949, includes extra recipes and a forward that really gives us a sense of the produce aisle in American grocery stores in the 40's.
From the forward:
"Fava or horse beans are no longer limited to Italian vegetable stands. Tender peas eaten with the pod have appeared in some general markets. Fresh ginger, though still limited to Chinese stores, is more available, as there is a constant supply of Mexican-grown ginger to answer the needs of Chinatowns."
Imagine not having ginger at your grocery store?
Long format recipes with ingredient lists at the top. A few priceless drawings: one on how to hold your chopsticks and a diagram of where to display dishes on the buffet.
An absolute treasure. Light fray to book binding. Pages clean and intact.