Chinese Cook Book (1917)

The Chinese Cook Book, written by Chan, Shiu Wong and first published in 1917, is a comprehensive guide to Chinese cuisine. The book includes over 200 recipes for traditional Chinese dishes, including soups, seafood, meat, poultry, vegetables, and desserts. The recipes are presented in a clear and easy-to-follow format, with detailed instructions and ingredient lists. The book also includes a section on the history and culture of Chinese cuisine, as well as tips on cooking techniques and equipment. The Chinese Cook Book is a valuable resource for anyone interested in learning about Chinese cuisine and cooking authentic Chinese dishes at home.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.