A Chinese proverb tells us to become a good cook one must first be a good matchmaker who understands harmony and marriage of flavors. (from the Introduction)

{HISTORY}

Fu Pei-Mei (1931-2004), undoubtedly the most beloved and most famous Chinese/Taiwanese cook of the 20th century, came to her culinary pursuits like many women of the 1950s. As a young wife who wanted to impress her husband with her cooking prowess and tempting dishes, Fu began married life in Taiwan with her heart set on being a wonderful cook for her family and friends. But desire alone doesn't make an excellent chef and Fu struggled in that newlywed period through the preparation of each and every dish that she set on the table for her discerning husband.

Frustrated with her own lack of ability, Fu paid local professional chefs to teach her the skills of good Chinese cooking. Over a two year period she mastered all the classics of her Chinese homeland and its distinct regions. She dazzled her husband and children with delicious food, becoming so confident in her abilities that she started teaching Chinese cooking lessons to women living in Taiwan. Those lessons led to cooking classes offered to US military personnel stationed in Taiwan along with their spouses. From there her teaching courses climbed from in-person to on-camera as she hosted her own cooking show for Taiwan television. The cooking show would become a staple program and continue for forty years turning Fu Pei-Mei into a household name and a trusted authority on Chinese and Tawainese cooking well beyond her Taipai community.  

The trajectory of Fu Pei-Mei's career is often compared to that of Julia Child's in that she came to cooking following marriage, lived in country different than her homeland where she learned from experts how to cook and then became an expert herself. Just like Julia, Fu had a charming personality that won the hearts of women who found her accessible and relatable - an un-intimidating and encouraging presence in the kitchen. 

In 1969, Fu published her first cookbook, Pei Mei's Chinese Cook Book, a 265-page collection of traditional recipes written in both Chinese and English. Two other volumes would follow along with numerous reprintings. Eventually, Fu would publish over 30 cookbooks throughout her career. 

To say that her influence on Chinese cooking was immense is an understatement. In Chinese culture her recipes are iconic and her cookbooks are proudly passed down between generations. Still to this day, she remains the most trusted authority on Chinese cooking and her books are considered classics in the kitchen. 

This hard-to-find 1969 edition contains the original clear, plastic dust jacket and is in wonderful condition. Printed in Taipai, it contains all the hallmarks of an exotic cookbook complete with both Chinese and English translations of each recipe. 

{SPECIAL FEATURES}

• Rare 1969 edition 
• 265 pages including index
• Includes 120 recipes covering Shanghai, Canton, Szechuan, and Peking styles 
• Features the original translucent plastic dust jacket 
• Recipes are organized via the regions of China
• Includes color and black and white food photographs along with photos of Fu Pei Mei in various situations - judging contests, cooking, teaching classes, etc 
  

{CONDITION}

In beautiful vintage condition. This cookbook contains no cooking spots, stains or notations. The spine is tight and all pages are intact. The coverboards are bright and colorful, The translucent plastic dust jacket contains a strip of translucent tape at the top edge on both the front and back of the jacket. Thanks to the translucency of both the jacket and the tape this is barely noticeable. Please see photos. 

{SIZE}

Measures 8.5" inches (length) x 7.25" inches (width) x .75" inches (thickness) and weighs 1.5 lbs.

{COOK ALONG WITH FU}

Vintage episodes of Fu Pei-Mei's televised cooking shows can be viewed on YouTube. Find them here.