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(Chinese) Chao, Buwei Yang. How to Cook and Eat in Chinese.

Jacket. Revised, Enlarged Edition. NY: John Day, [1949].

First published in 1945, this book quickly became a classic, with traditional and regional Chinese dishes like Ch'a-shiu meat, red-cooked pork tripe, phoenix-tail shrimp, stirred dandelion, winter melon and dried shrimp soup, etc. A dining etiquette chapter appears at the end. Rubbing to jacket extremities, else very good. 



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