The Chinese Cook Book (1917)

The Chinese Cook Book is a comprehensive guide to Chinese cuisine, written by Chan, Shiu Wong and originally published in 1917. The book contains over 200 recipes for a variety of dishes, including soups, appetizers, meat and vegetable dishes, and desserts. Each recipe is accompanied by detailed instructions and ingredient lists, as well as tips on cooking techniques and presentation. The book also includes information on Chinese cooking utensils and ingredients, as well as a glossary of Chinese culinary terms. With its clear and concise instructions, The Chinese Cook Book is a valuable resource for anyone interested in learning about Chinese cuisine or looking to expand their cooking repertoire.Containing More Than One Hundred Recipes For Everyday Food Prepared In The Wholesome Chinese Way, And Many Recipes Of Unique Dishes Peculiar To The Chinese Including Chinese Pastry, Stove Parties, And Chinese Candies.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.