Cooking, as the Chinese see it, is a marriage of flavors...

{HISTORY}

From the literary Lin family comes this 1960 Chinese kitchen classic - Secrets of Chinese Cooking explaining the art, technique and serving of authentic Chinese food. No strangers to the cookbook world or the kitchen, mother-daughter team Tsuifeng and Hsiangju perfected twenty years of family recipes from their American kitchen in New York City in an effort to recreate the foods they loved best from native China using ingredients and equipment available only in the US.

Hot off the success of their most famous cookbook - Chinese Gastronomy - a big book on the history, culture, and significance of Chinese food and its recipes, Tsuifeng and Hsiangju continued highlighting the bountiful joy of their homeland cuisine, but in this book, they were cognisant of the American cook's interest in producing quick meals with relative ease.

Tsuifeng's husband - noted philosopher, author and Nobel-Prize nominee Lin Yutang, contributes an essay for this book on the Art of Cooking and Dining in Chinese which is beautifully written and expresses the need, skill and desire of all Chinese cooks to create food akin to art in taste and appearance. 

Recipes included here run the gamut from variations of well-loved fried rice, noodle soups and seafood specialties to the more exotic including shark's fin omelets, bitter melon, pickled black beans, and fried milk. Along the way, Tsuifeng and Hsiangju provide little notes about recipe origins, serving suggestions or techniques. 

Highly regarded for their contributions to Chinese cooking, Tsuifeng and Hsiangiu's books remain beloved resources for anyone committed to making authentic, traditional Chinese food. 

{SPECIAL FEATURES} 

- 1960 edition 

- 238 pages

- Illustrated throughout with beautiful Chinese line drawings by Siu Lan Lob

- interesting recipes include Cucumber Soup, Phoenix Tail Shrimps, Broccoli with Beef, Garlic Spinach, Fried Rice with Vegetables, Sour and Hot Soup, Seaweed Soup, Twice-Cooked Pork, and Spring Rolls, Amoy Style

{CONDITION}

In wonderful vintage condition, this book is in very clean and bright shape and includes its original dust jacket. The jacket has been repaired in some chippy spots to preserve its integrity. The spine is tight, all pages are intact and free of cooking spots and stains. 

{SIZE}

Measures 8.25" inches (length) x 5.75" inches (width) x .75" inches (thickness) and weighs 13 oz. 

{FOR THE CHINESE FOOD LOVER}

Find more beloved vintage Chinese cookbooks here.