{"product_id":"cookbook-chao-buwei-yang-how-to-cook-and-eat-in-chinese","title":"(COOKBOOK). CHAO, Buwei Yang. How to Cook and Eat in Chinese.","description":"\u003ch3 class=\"MsoNormal\" align=\"center\" style=\"text-align: center;\"\u003e\n\u003cspan style=\"font-size: 11.0pt; line-height: 115%; font-family: 'Candara',sans-serif; mso-no-proof: yes;\"\u003eA Classic Chinese-American Cookbook\u003c\/span\u003e\u003cspan style=\"font-size: 11.0pt; line-height: 115%; font-family: 'Candara',sans-serif;\"\u003e\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp class=\"MsoNormal\" style=\"text-align: justify;\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 10.0pt; line-height: 115%; font-family: 'Candara',sans-serif; mso-no-proof: yes;\"\u003e(COOKBOOK). CHAO, Buwei Yang.\u003c\/span\u003e\u003c\/b\u003e\u003cb\u003e\u003cspan style=\"font-size: 10.0pt; line-height: 115%; font-family: 'Candara',sans-serif;\"\u003e \u003c\/span\u003e\u003c\/b\u003e\u003ci\u003e\u003cspan style=\"font-size: 10.0pt; line-height: 115%; font-family: 'Candara',sans-serif; mso-no-proof: yes;\"\u003eHow to Cook and Eat in Chinese.\u003c\/span\u003e\u003c\/i\u003e\u003ci\u003e\u003cspan style=\"font-size: 10.0pt; line-height: 115%; font-family: 'Candara',sans-serif;\"\u003e \u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-size: 10.0pt; line-height: 115%; font-family: 'Candara',sans-serif;\"\u003e(\u003cspan style=\"mso-no-proof: yes;\"\u003eNew York\u003c\/span\u003e: \u003cspan style=\"mso-no-proof: yes;\"\u003eThe John Day Company\u003c\/span\u003e, \u003cspan style=\"mso-no-proof: yes;\"\u003e1945\u003c\/span\u003e) \u003cspan style=\"mso-no-proof: yes;\"\u003exviii, 262 pp.\u003c\/span\u003e (\u003cspan style=\"mso-no-proof: yes;\"\u003e208 x 142 mm.\u003c\/span\u003e) \u003cspan style=\"mso-no-proof: yes;\"\u003eFirst Edition.\u003c\/span\u003e \u003cspan style=\"mso-no-proof: yes;\"\u003ePublisher's yellow cloth boards, black and red lettering in English and Chinese.\u003c\/span\u003e\u003cspan style=\"mso-spacerun: yes;\"\u003e   \u003c\/span\u003e\u003cspan style=\"mso-no-proof: yes;\"\u003eCovers with a few scuffs and superficial scratches; contents very clean with just one or two small smudges and a couple faint creases to corners. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"text-align: justify;\"\u003e\u003ci\u003e\u003cspan style=\"font-size: 10.0pt; line-height: 115%; font-family: 'Candara',sans-serif; mso-no-proof: yes;\"\u003eA landmark cookbook that introduced Chinese recipes, techniques, and customs to the English-speaking world, coining phrases such as \"pot-stickers\" and \"stir fry.\" \u003c\/span\u003e\u003c\/i\u003e\u003ci\u003e\u003cspan style=\"font-size: 10.0pt; line-height: 115%; font-family: 'Candara',sans-serif;\"\u003e\u003c\/span\u003e\u003c\/i\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"text-align: justify;\"\u003e\u003cspan style=\"font-size: 10.0pt; line-height: 115%; font-family: 'Candara',sans-serif; mso-no-proof: yes;\"\u003eThe remarkable Buwei Yang Chao (1889-1981) was born in China and studied medicine in Tokyo before moving to the United States prior to World War II. With the help of her linguist husband and daughter, Chao (who did not speak much English) wrote the present work, \"the first truly insightful English-language Chinese cookbook\" (Mendelson), using ingredients that would be readily available to the average American family. The book includes a glowing preface by Nobel Prize winner Pearl S. Buck, who calls it \"a contribution to international understanding.\"\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003e(1173)\u003c\/span\u003e\u003cspan style=\"font-size: 10.0pt; line-height: 115%; font-family: 'Candara',sans-serif;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"text-align: justify;\"\u003e\u003cspan style=\"font-size: 10.0pt; line-height: 115%; font-family: 'Candara',sans-serif; mso-no-proof: yes;\"\u003eFurther reading: Mendelson, \"Chow Chop Suey: Food and the Chinese American Journey.\"\u003c\/span\u003e\u003cspan style=\"font-size: 10.0pt; line-height: 115%; font-family: 'Candara',sans-serif;\"\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Bricolage Rare Books","offers":[{"title":"Default Title","offer_id":53427560513836,"sku":"1173","price":125.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/5978\/3212\/files\/1173_01.jpg?v=1783709158","url":"https:\/\/bricolagerarebooks.com\/products\/cookbook-chao-buwei-yang-how-to-cook-and-eat-in-chinese","provider":"Bricolage Rare Books","version":"1.0","type":"link"}