{HISTORY}

A beauty of a book, this Chinese cookbook lays out 221 recipes - one per page, complete with a finished photo of the dish, English and Chinese translations of the recipe instructions and the style of cooking it represents. 

Originally published in Chinese in 1972, Chinese Cuisine: Wei-Chuan Cooking Book was so well received that cooks requested an American translation as well. Printed in China, with a touch of exotic detail, included with the recipes is an illustrated crash-course on equipment, seasonings, table settings, food arrangements and common ingredients associated with Chinese cooking so that home cooks are set up for success from page one. 

An accomplished cook, teacher, and author of several Asian cookbooks, Huang Su Huei taught cooking classes on both Chinese and Taiwanese cuisine in both Taipei and America. Relocating to California, she was connected with the U.S.-based Wei-Chuan Cooking School, part of the Wei-Chuan Foods Corporation, a Chinese food export company started by her father in Taiwan. As head of the home economics department for the Wei-Chuan Foods Corp, Huang Su Huei also oversaw other Chinese American classes which included flower arranging, makeup lessons, and sewing. 

Colorful meals presented on vintage dishware give readers of Chinese Cuisine the chance to see the wonderful symbiosis of meal and plate and how the two can work together to create pretty presentation.

Interesting recipes in this book cover Cantonese, Szechuan, Peking, Shanghai, and Hunan syle cooking and include Ma-Pao's Bean Curd, Stir-Fried Cabbage with Szechuan Peppers, Stewed Chicken with Pickled Cucumbers, Sparerib Soup, Stir-Fried Shrimp with Garlic, Broiled Pork Slices, Pearl Balls, Crunchy Walnut Chicken, Cold-Tossed Seaweed, Fresh Scallops with Oyster Sauce, Five-Color Rolls, Red-cooked Bean Curd with Vegetables, Crispy Cashews, and Lobster Salad. 

For the adventurous cook, some traditional recipes call for more exotic ingredients including shark fin, jellyfish, duckling gizzards, squid, frog's legs, and quail eggs.  

{SPECIAL FEATURES}

• 1978 Edition, 17th Printing
• 239 pages
• Bilingual recipes written in Chinese and English
• Contains 221 recipes
• Decorated coverboards
• Illustrated throughout with color photographs 
• Includes sample menus and helpful cooking guides

{CONDITION}

In lovely vintage condition, this cookbook is clean and bright throughout with no cooking spots, stains or notations with the exception of one small cooking spot on the Sample Menus page in the margin. The red ribbon marker is frayed at the bottom edge and slightly faded in that area. The dust jacket contains some slight chipping at the top and bottom edge. The deep red coverboards are very clean and bright. The spine is tight, and all pages are intact. 

{SIZE}

Measures 10.75" inches (length) x 7.5" inches (width) x 2" inches (thickness) and weighs 2.4 lbs.