How to Cook and Eat in Chinese
How to Cook and Eat in Chinese
Third Edition Revised and Enlarged
By: Buwei Yang Chao
“Each recipe (and there are hundreds) is lucidly written, the measurements and cooking times as accurate as any starched American home economist could wish for.... Having once cooked and eaten in Chinese with Mrs. Chao, one can easily understand why the authors of that great American cookbook, The Joy of Cooking, say, as they disparagingly present in their own book a (recipe for Chop Suey, ‘To get the feeling of true Chinese food, read Mrs. Buwei Yang Chao’s delightful How to Cook and Eat in Chinese )” —Michael Field, The New York Review of Books
“There is not a dish in its pages which an American housewife cannot produce, without qualms.... As for Mrs. Chao, I would like to nominate her for the Nobel Peace Prize. For what better road to universal peace is there than to gather around the table where new and delicious dishes are set forth, dishes which, though yet untasted by us, we are destined to enjoy and love?” —Pearl S. Buck
312 pages of over 250 recipes and variations, a meals and menus guide, Chinese diet as diet, cooking methods, cooking utensils and materials
ISBN:
9781648370946 (Hardcover)
9781648370953 (Paperback)
“English-language Chinese cookbooks had been published as far back as 1911 in the United States, but Chao’s was the first that refused to Westernize Chinese cooking.” --Mayukh Sen, The Forgotten Chinese Chef Who Taught America to Stir-Fry, Mother Jones November 12, 2021, excerpted from his book, Taste Makers: Seven Immigrant Women Who Revolutionized Food in America.
BUWEl YANG CHAO was born in China and graduated from Tokyo Women s Medical College. In addition to introducing Americans to Chinese cooking techniques, she was one of the first women to practice Western medicine in China. She described herself as a doctor who “ought to be practicing instead of cooking.” She lived and traveled widely in many parts of Asia, Europe, and America.