AN ENCYCLOPEDIA OF CHINESE FOOD AND COOKING (international Cookbook Series edition)

by CHANG, Wonona and Irving with Helene and Austin KUTSCHER

12th Printing

Price: $14.90
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Book description: NY: Crown Publishers., 1978. (USA) No markings, Very Good in unclipped Good dust jacket with wear to the head of the spine and some minor edge fautls. Black bds with green cloth spine, x, 534pp, index. Some small, but helpful B&W photos of ingredients and products. This is the International Cookbook Series Edition "compiled with the latest food research without MSG". Edited by Lillian Kutscher with Charlotte Adams as Consulting editor. There is a lot of information packed into this book, systematically presented, but it is not really an encyclopedia. The Guide to ingredients is only 27 pages long--the rest of the book consists of 1000 recipes. The recipes are skeletal in their presentation and although the ingredients and techniques may be authentic, the gist and essential nature of the dish is not fully conveyed. Cantonese and Pekinese dishes predominate. The book has a good index which is essential but in order to look up the recipe, for example, for a kind of "terrine" made with Daikon, one would have to know the Romanized Chinese name (Lo Bak Go) or to find it under Turnip Cake, which seems to be a bit of a misnomer as it is not a cake in the Western sense at all. This is an excellent book for someone with a good working knowledge of Chinese cooking who wishes to explore the many recipes. Excellent glossary of ingredients with Chinese characters given to make shopping easier. (3.2 JM FO 9/4. 12th Printing. Hard Cover. Very Good/Good. 4to - over 9¾" - 12" tall.

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