how to cook and eat in Chinese

This paperback edition shows typical signs of age with some wear on the cover and spine. The pages are slightly yellowed, consistent with its publication year of 1965, but remain intact and readable. No inscriptions or library markings are present, making it a clean copy for collectors or culinary enthusiasts.

"How to Cook and Eat in Chinese" by Buwei Yang Chao offers a comprehensive guide to Chinese culinary arts, first published in 1956. This edition, published by Penguin Books in 1965, presents a reprint of the classic work, originally brought to readers by Faber and Faber. Buwei Yang Chao, a respected figure in the culinary world, provides insights into traditional Chinese cooking techniques and recipes. This Penguin Handbook edition is particularly notable for its accessibility and enduring relevance in the world of international cuisine. The book's subject matter covers a wide range of Chinese dishes, making it a valuable resource for both novice and experienced cooks. This specific copy is a paperback edition, maintaining the original's charm and practicality. Condition details are not specified, but the book appears to be well-preserved for its age.