A Sampling of Glowing Reviews Tell Why How to Cook and Eat in Chinese is a Classic Each recipe (and there are hundreds) is lucidly written, the measurements and cooking times as accurate as any starched American home economist could wish for.
Buck.
For what better road to universal peace is there than to gather around the table where new and delicious dishes are set forth, dishes which, though yet untasted by us, we are destined to enjoy and love? -Pearl S.
Chao, I would like to nominate her for the Nobel Peace Prize.
As for Mrs. . . . cannot produce, without qualms. . . -Amazon Review There is not a dish in its pages which an American . [It is] just as interesting to read it for pleasure, as to use as a cookbook.
The recipes are good, original and the way the book is written is interesting. [This is] not just your regular cookbook in form or content. -Janet Theophano, author Eat My Words Funny! Interesting, unusual and funny.
Chao unfolds a personal, family, and cultural drama. -Amazon Review How to Cook and Eat in Chinese is more than a cookbook: It is the stage on which Mrs.
How To Cook and Eat In Chinese is the real deal.
I love Chinese food, and have read and sampled from dozens of Chinese cookbooks over the years, but this is still my favorite. . . - The New York Times The Real Deal: I had (and well used) this book for years . [It] strikes us as being an authentic account of the Chinese culinary system, which is every bit as complicated as the culture that has produced it. . . . \' -Michael Field, New York Review of Books Something novel in the way of a cookbook.
Buwei Yang Chao\'s delightful How to Cook and Eat in Chinese.
Chao, one can easily understand why the authors of that great American cookbook, The Joy of Cooking, say, as they disparagingly present in their own book a recipe for Chop Suey, \'To get the feeling of true Chinese food, read Mrs.
Having once cooked and eaten in Chinese with Mrs. . . .
A Sampling of Glowing Reviews Tell Why How to Cook and Eat in Chinese is a Classic Each recipe (and there are hundreds) is lucidly written, the measurements and cooking times as accurate as any starched American home economist could wish for
