The Cooking of China

The book is in good condition with some signs of wear on the cover, typical of vintage publications. The spine is intact, and the pages are clean and unmarked. There is no dust jacket. The binding remains strong, ensuring the book's durability for continued use and enjoyment.

"The Cooking of China," authored by Emily Hahn and the Editors of Time-Life Books, is a comprehensive exploration of Chinese culinary traditions. Published in 1968 by Time-Life Books, New York, this edition was revised in 1971, making it a valuable resource for those interested in authentic Chinese cuisine. Emily Hahn, known for her extensive writing on China, collaborates with the editors to present a detailed account of Chinese cooking, enriched with photographs by Michael Rougier. This edition is part of the "Foods of the World" series, offering insights into regional dishes and cooking techniques. While not a first edition, its revised status in 1971 adds to its uniqueness. The book is in good condition, despite the absence of a dust jacket, and remains a sought-after piece for collectors and culinary enthusiasts alike.