The Cooking of China

The book is in good condition with a sturdy hardcover binding. The cover shows minimal signs of wear with some slight scuffing, typical for a book of its age. No dust jacket is present, and there are no visible inscriptions or library markings. The pages appear clean and intact, with no significant damage noted.

"The Cooking of China" by Emily Hahn, along with the Editors of Time-Life Books, offers a comprehensive exploration of Chinese culinary art. Published by Time-Life Books in New York, this 1976 edition is a revised fifth printing. The book is part of the renowned "Foods of the World" series, known for its detailed and authentic portrayal of global cuisines. This edition is distinct with its vivid photography by Michael Rougier, enhancing the rich text written by Emily Hahn. The book provides an in-depth look into Chinese cooking techniques, recipes, and cultural context, making it a valuable resource for both culinary enthusiasts and cultural historians. Despite being a later printing, this edition remains a sought-after piece for collectors of culinary literature. The book is in hardcover format, showcasing a vibrant cover that reflects the colorful and diverse nature of Chinese cuisine. Condition details are not fully visible, but the book appears to be well-preserved.