The Chinese Cookbook

Introduction to The Chinese Cookbook (1917)
A Century-Old Window Into Authentic Chinese Cooking

Published in 1917, The Chinese Cookbook was one of the earliest attempts to bring authentic Chinese cuisine to Western kitchens. Compiled during a time of cultural curiosity and culinary exploration, this rare gem offers readers a fascinating blend of tradition, simplicity, and flavor—straight from the heart of early 20th-century Chinese cooking.

Inside, you'll find classic dishes covering rice, noodles, meats, sauces, and vegetables—many of which remain staples in Chinese homes today. Recipes are presented in a straightforward, no-frills style, preserving the essence of traditional Chinese culinary techniques as they were shared over 100 years ago.

Restored and digitized for the modern reader, this edition retains the charm and structure of the original, while making it accessible for everyday cooks, food historians, and cultural enthusiasts. Whether you're looking to expand your kitchen skills or reconnect with a rich culinary heritage, The Chinese Cookbook (1917) is a flavorful journey worth taking.

Rediscover timeless flavors. Bring history to your table.