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Chan, Shiu Wong.The Chinese Cook Book.

Pictorial red cloth, jacket. First Edition. NY: Frederick Stokes, 1917.

America's first Chinese cookbook in English was published just 6 years earlier, in 1911. From the preface, "A person who has tasted Chinese food realizes that it is the most palatable and delicious cooking he ever ate." According to Anne Mendelson in Chow Chop Suey, Chan's book was an important milestone in early Chinese-American cookbooks, for one because "It took the important step of printing the titles of all recipes and a sprinkling of other information in Chinese characters, along with romanized spellings and English translations...Chan wanted to introduce Western cooks to many underpinnings of the cuisine." Recipes for early versions of Chinese-American fare include pineapple duck, bird-nest in chicken, noodle soup in yung chow style, and some more authentic-sounding recipes for Why Shon Partridge, roast duck biscuits, fried duck feet, shark fins, turtle soup, etc. But the best recipe by far has to be the pigeon chow suey. Faint stain to front jacket panel & fore-edges, soiling to jacket, chipping to jacket spine ends & darkening to jacket spine, else very good in good, scarce jacket. 


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