Our recipes, most of which we use in our school, have been selected with the availability of ingredients in mind, and you should be able to prepare them in any part of the Western world... Sister Maria Francetta 

{HISTORY}

You wouldn't suspect that Catholic missionary work would be the launchpad of one of the most successful Chinese cookbooks of the 20th century. You also might not suspect that the cookbook,  compiled entirely of traditional recipes for Chinese food, would be the creative culinary endeavor of two American nuns from South Dakota. But good stories always contain a few unsuspecting twists and turns.

Written by Sister Maria Francetta and Sister Maria Regia in Tokyo, this cookbook was first published in 1956 after the nuns learned to prepare traditional Chinese food while teaching in Peking and the Hanan Province of China in the 1930s. Their instruction there, came from their local cook, Ta Shih Fu, and the two women grew so proficient in the execution of cooking Chinese food under his guidance that they opened a cooking school in Tokyo two decades later.

Students of their school were mostly American wives of military men serving overseas, and the school became such a success that Sister Francetta and Sister Regia wrote this cookbook so that other women who weren't able to attend the classes in person could still learn to cook Chinese food as well. 

From its debut in 1956, The Art of Chinese Cooking delighted critics and cooks with its easy-to-follow recipes and charming illustrations. By the time this book listed here was published in 1977, the cookbook was in its 41st printing which goes to show that it was a beloved member of the 20th century kitchen. 

A fun and very unique part of this cookbook in particular is the handwritten gift inscription written on the front inside cover from a woman who attended cooking classes with Sister Franchetta and Sister Regia in Tokyo and remembered the time fondly. It's an intimate connection that ties the Sisters to each of the home cooks who have cared for this book between then and now. 

{SPECIAL FEATURES}

- 1977 Edition, 41st Printing 

- 94 pages not including a few additional blank pages for notes at the back of the book 

- Illustrated throughout by M. Kuwata

- Both the Mandarin and Chinese names of each dish are included alongside the English  English recipe title for each recipe

- A Chinese quote or proverb accompanies each recipe 

- Interesting recipes include Stuffed Cucumber Halves, Beef with Mushrooms, Onions and Ginger, Loquat Chicken, Chinese Fried Rice, Walnut Chicken, Beef with Cauliflower and Snow Peas, Shrimp on Toast, Asparagus Peking Style, Mandarin Soup, Caramel Squares, Dream Bars,  Peking Dust and Sour Cream Pudding

{CONDITION}

In absolutely beautiful vintage condition. This cookbook looks practically brand new. It is very clean and bright with no cooking spots or stains. There are some small pencil notations in the form of x's marked by some recipes in the index. Most likely this was the previous owner marking her favorites. There is a gift inscription on the inside cover written in pen. The last two rungs of the plastic spiral binding have small cracks in them but this does not affect the ability to turn the pages as the binding has not broken through. 

{SIZE}

Measures 7.25" inches (length) x 5.25" inches (width) x .25" inches (thickness) and weighs 6.3 oz 

{FOR THE LOVE OF CHINESE FOOD}

Find more vintage Chinese cookbooks in the shop here.