Book description
How to Cook and Eat in Chinese [Paperback] Buwei Yang Chao (Author)
Why read it?
1 author picked How to Cook and Eat in Chinese as one of their favorite books. Why do they recommend it?
First published in 1945, and reissued in many later editions, Chao’s book was immensely influential on the spread of American food in China. An academic and medical professional who fell into Chinese food-advocacy by accident, she presents a series of everyday recipes, “things for folk like you and me” that were nevertheless impossibly exotic at the time she was writing. Her book is a fascinating time capsule of attitudes and assumptions in the era before America could boast of a Chinese restaurant in every suburb, but also a no-nonsense cookbook for the beginner.
From Jonathan's list on Chinese food.
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