Here is a scarce, vintage, classic Chinese cookbook titled.. How To Cook And Eat In Chinese by Buwei Yang Chao and dated 1945 which I believe is a 1st Edition! (It is such a popular cookbook that it was re-published in the 1970's - - ISBN 0394717031)
The book was part of a community library so the dust jacket is missing and there are some marks and stains to the covers (see pics), but still the covers show just a little wear - not bad at all! INSIDE the first blank page has the stamp from the center and in pencil a note about the book. Toward the back of the book there is a stain on the side pages of the book, but only shows a little on the pages in the index section for the most part. Aside from that, the pages are at least 98% free of any marks, stains or writing.
Buwei Yang Chao (n�e Buwei Yang; Chinese:(1889 - 1981) was an American Chinese physician, writer of recipes, and wife of the eminent linguist Yuen Ren Chao. She is credited with coining the English term "stir-fry".
She was born in Nanking into the Yang family but was looked after by her aunt and uncle. She was sent to Japan to attend the Tokyo Women's Medical College. After graduating as a medical doctor, she returned to China where she met her future husband.
In How to Cook and Eat in Chinese, she collected over two hundred and thirty recipes. Some came from her travels with her husband. He collected dialect data from across China and often they stayed with their language informants. At these times, Buwei would inquire about the dishes that their informants cooked. She wrote that though the recipes were not written down, she often recreated them from memory of their taste. Her "author's note" illustrated her family life with good humor and candor, also shedding some light on the great linguist himself, from his closest companion.
Buwei and Yuen Ren lived in Cambridge, Massachusetts, when she was writing her recipes.
This is just one of over 1,000 cookbooks in my store so please see them all!
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