Condition: Good. Clean pages with a strong, intact binding; shelf wear, edge wear, and corner rubs typical of vintage hardcovers.
Emily Hahn's The Cooking of China features authentic recipes tested for home cooks; this volume covers classic Chinese regional dishes, preparation techniques, dim sum, stir-fries, and traditional banquet items. It is both a practical cooking resource and a collectible piece of mid-century food history. Foods of the World: Recipes Chinese Cooking is the standalone spiral-bound recipe companion booklet from Time-Life, also available from Domestic Bliss Lifestyle Books.
Foods of the World: The Cooking of China is part of a series of 27 cookbooks published by Time-Life, beginning in 1968 and extending through the late 1970s, that provided a broad survey of many of the world's major cuisines. The individual volumes were written by well-known experts on various cuisines and included significant contemporary food writers such as Craig Claiborne, Pierre Franey, James Beard, Julia Child, and M.F.K. Fisher. The series combined recipes with the cultural context behind them.
Each volume came in two parts—the main book was a large-format, photograph-heavy hardcover, while extra recipes were presented in a spiral-bound booklet with cover artwork that complemented the main book. The individual volumes remain collector's items.
Publishing details
Time-Life Books 1968 (Reprint edition 1974)
Spiral-bound: 120 pages
ISBN-13: 978-0809400621
Weight: 234 g
Dimensions: 15.7 x .09 x 22.9 cm
CV-FOT-478-C