An Encyclopedia of Chinese Food and Cooking Hardcover Cookbook Vintage 1970

* A little wear and a few tears on the dust jacket. Vintage Cookbook from 1970.

For those who relish the delights of classic Chinese cuisine, here, at last, is the most all-inclusive book ever compiled. It has more than 1,000 intriguing recipes plus many variations, with over half of these appearing for the first time in English. Others, perhaps more familiar to connoisseurs, have been revised and authenticated to meet the most exacting standards of Oriental master chefs. All have been carefully tested in American kitchens. All regions of China are represented, with emphasis on the four major ones, Canton, Shanghai, Szechwan, and Peking, and the geographical origin for each recipe is indicated.
But beyond the vast collection of recipes, this major work is an indispensable source book of the background of Chinese cuisine, cooking techniques, styles of cooking, ingredients, and all there is to know about Chinese culinary arts.