How to Cook and Eat in Chinese

This classic guide offers a comprehensive introduction to Chinese cooking, tailored for Western audiences. The author, Buwei Yang Chao, provides a detailed exploration of traditional Chinese culinary techniques and ingredients, making them accessible and practical for home cooks. The book includes a variety of recipes, from simple soups to complex meat dishes, all explained with clarity and precision. With insights into Chinese eating customs and a focus on authentic flavours, this handbook is an invaluable resource for anyone interested in exploring the rich culinary heritage of China.

Published 1962

Binding of book is slightly loose. Slight foxing on front cover with crease(s) and scratche(s). Slight foxing on back cover with crease(s) and scratche(s). Slight foxing on spine with a tear in the top of the spine and some fading. Heavy tanning and some foxing on top, fore, and bottom edges. Some foxing on insides of covers. Slight foxing on some pages. Clean of annotations across pages. Moderate tanning on margins of pages.

Condition: Well Read