The beloved classic—now back in print. A gold mine of simple and authentic Chinese cuisine that's a must-have for everyone who loves delicious food.
Let these glowing reviews tell you how this old-school cookbook revealed the secrets of Chinese cooking and culture and made itself at home in 20th-century American households . . .
"Something novel in the way of a cookbook . . . [It] strikes us as being an authentic account of the Chinese culinary system, which is every bit as complicated as the culture that has produced it." — The New York Times
"There is not a dish in its pages which an American . . . 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, Pulitzer Prize–winning author
"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