Secrets of Chinese Cooking

The book is a hardcover edition with noticeable wear on the cover, including some discoloration and marks. The spine remains intact, ensuring the book's structural integrity. There is no dust jacket present. The pages are clean, with no inscriptions or signatures, making it a well-preserved copy for its age.

Secrets of Chinese Cooking by Tsuifeng Lin and Hsiangju Lin is a classic exploration of traditional Chinese culinary arts, first published by Prentice-Hall, Inc. in 1960. This edition is published by Bonanza Books, New York, as indicated on the title page. The book features an essay by Lin Yutang and drawings by Siu Lan Loh, adding depth and cultural context to the recipes. This hardcover edition offers a comprehensive guide to authentic Chinese cooking techniques and ingredients, making it a valuable resource for culinary enthusiasts. While the book's condition shows some wear, it remains a significant piece for collectors of vintage cookbooks. The absence of a dust jacket is noted, and the spine and binding appear intact. This edition is a testament to the enduring appeal of Chinese cuisine and its influence on global culinary practices.