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- How to Cook and Eat in Chinese is a cookbook and introduction to Chinese cuisine and food culture by Buwei Yang Chao. It was first published in 1945, and appeared in revised and expanded editions in 1949 and 1956; the third and final edition appeared in 1968. It has been called "the first truly insightful English-language Chinese cookbook", Much of the text was written by her husband, Yuen Ren Chao, who coined the commonly used English terms for Chinese cooking techniques such as "stir fry" and "pot stickers". Pearl S. Buck, at that time the most widely read American author on the subject of China, wrote in her Preface to the book that she wanted to nominate Mrs. Chao for the Nobel Peace Prize: "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?" (en)
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- 262 (xsd:positiveInteger)
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- 13568 (xsd:nonNegativeInteger)
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- How to Order and Eat in Chinese (en)
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- Calligraphy by Yuen Ren Chao (en)
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- How to Cook and Eat in Chinese is a cookbook and introduction to Chinese cuisine and food culture by Buwei Yang Chao. It was first published in 1945, and appeared in revised and expanded editions in 1949 and 1956; the third and final edition appeared in 1968. It has been called "the first truly insightful English-language Chinese cookbook", Much of the text was written by her husband, Yuen Ren Chao, who coined the commonly used English terms for Chinese cooking techniques such as "stir fry" and "pot stickers". (en)
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- How to Cook and Eat in Chinese (en)
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