The Chinese Cook Book

The Chinese Cook Book, published in 1917, offers an expert glimpse into early Chinese-American cuisine. This rare volume presents authentic recipes alongside adaptations tailored for Western kitchens, featuring classics like chop suey, egg foo young, and sweet and sour pork. More than a collection of dishes, it serves as a cultural bridge preserving the culinary heritage of early Chinese immigrants. Ideal for food historians and vintage cookbook collectors seeking to explore the origins of Chinese cuisine in America.