How to Cook and Eat in Chinese
Categories: Cookbooks, Food & Wine
How to Cook and Eat in Chinese is a 1945 cookbook by Buwei Yang Chao, a Chinese physician who moved to the United States. Written with her husband Yuen Ren Chao and daughter Rulan, the book introduced American home cooks to Chinese techniques and dishes, and it coined English terms such as stir-fry and pot-sticker. Alongside recipes, it explains Chinese meals, ingredients and table customs in a warm and humorous style.
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- John Green: “Lastly, you have probably not read this 1945 cookbook, "How to Cook and Eat in Chinese" by Buwei Yang Chao... it is a wonderfully post-modern cookbook... It is also hugely historically important.”