{"product_id":"how-to-cook-and-eat-in-chinese","title":"How to Cook and Eat in Chinese","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\"Each recipe (and there are hundreds) is lucidly written, the measurements and cooking times as accurate as any starched American home economist could wish for. . . . Having once cooked and eaten in Chinese with Mrs. Chao, one can easily understand why the authors of that great American cookbook, \u003cem\u003eThe Joy of Cooking, \u003c\/em\u003e say, as they disparagingly present in their own book a recipe for Chop Suey, 'To get the feeling of true Chinese food, read Mrs. Buwei Yang Chao's delightful \u003cem\u003eHow to Cook and Eat in Chinese.\u003c\/em\u003e'\" -Michael Field, \u003cem\u003eNew York Review of Books\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\"Something novel in the way of a cookbook. . . . [It] strikes us as being an authentic account of the Chinese culinary system, which is every bit as complicated as the culture that has produced it\". -\u003cem\u003eThe New York Times \u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\"The Real Deal: I had (and well used) this book for years . . . I love Chinese food, and have read and sampled from dozens of Chinese cookbooks over the years, but this is still my favorite. \u003cem\u003eHow To Cook and Eat In Chinese\u003c\/em\u003e is the real deal.\" -Amazon Review\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eHow to Cook and Eat in Chinese\u003c\/em\u003e is \"more than a cookbook: It is the stage on which Mrs. Chao unfolds a personal, family, and cultural drama.\" -Janet Theophano, author \u003cem\u003eEat My Words\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\"Funny! Interesting, unusual and funny. [This is] not just your regular cookbook in form or content. The recipes are good, original and the way the book is written is interesting. [It is] just as interesting to read it for pleasure, as to use as a cookbook.\" -Amazon Review\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\"There is not a dish in its pages which an American . . . cannot produce, without qualms. . . . As for Mrs. Chao, I would like to nominate her for the Nobel Peace Prize. For what better road to universal peace is there than to gather around the table where new and delicious dishes are set forth, dishes which, though yet untasted by us, we are destined to enjoy and love?\" -Pearl S. Buck\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003eThe Beloved Classic is Back in Print!\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA Sampling of Glowing Reviews Tell Why \u003cem\u003eHow to Cook and Eat in Chinese\u003c\/em\u003e is a Classic\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\"Each recipe (and there are hundreds) is lucidly written, the measurements and cooking times as accurate as any starched American home economist could wish for. . . . Having once cooked and eaten in Chinese with Mrs. Chao, one can easily understand why the authors of that great American cookbook, \u003cem\u003e The Joy of Cooking, \u003c\/em\u003e say, as they disparagingly present in their own book a recipe for Chop Suey, 'To get the feeling of true Chinese food, read Mrs. Buwei Yang Chao's delightful \u003cem\u003eHow to Cook and Eat in Chinese.\u003c\/em\u003e'\" -Michael Field, \u003cem\u003eNew York Review of Books\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\"Something novel in the way of a cookbook. . . . [It] strikes us as being an authentic account of the Chinese culinary system, which is every bit as complicated as the culture that has produced it\". -\u003cem\u003eThe New York Times \u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\"The Real Deal: I had (and well used) this book for years . . . I love Chinese food, and have read and sampled from dozens of Chinese cookbooks over the years, but this is still my favorite. \u003cem\u003eHow To Cook and Eat In Chinese\u003c\/em\u003e is the real deal.\" -Amazon Review\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eHow to Cook and Eat in Chinese\u003c\/em\u003e is \"more than a cookbook: It is the stage on which Mrs. Chao unfolds a personal, family, and cultural drama.\" -Janet Theophano, author \u003cem\u003eEat My Words\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\"Funny! Interesting, unusual and funny. [This is] not just your regular cookbook in form or content. The recipes are good, original and the way the book is written is interesting. [It is] just as interesting to read it for pleasure, as to use as a cookbook.\" -Amazon Review\u003c\/p\u003e\n\u003cp\u003e\"There is not a dish in its pages which an American . . . cannot produce, without qualms. . . . As for Mrs. Chao, I would like to nominate her for the Nobel Peace Prize. For what better road to universal peace is there than to gather around the table where new and delicious dishes are set forth, dishes which, though yet untasted by us, we are destined to enjoy and love?\" -Pearl S. Buck\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eChao, Buwei Yang\u003cbr\u003e\n\t\t\t\t\t\t\t\tBUWEl YANG CHAO was born in China and is a graduate of Tokyo Women s Medical College. She describes herself as a doctor who \"ought to be practicing instead of cooking.\" A resident of California for a number of years, she also lived in many parts of China, Europe, and America. In addition to How to Cook and Eat in Chinese Chao is the author of two other books: Autobiography of a Chinese Woman, and How to Order in a Chinese Restaurant.\u003cbr\u003e\u003cbr\u003e\n\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Chao, Buwei Yang\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Echo Point Books \u0026amp; Media, LLC\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2021-12-10\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Regional \u0026amp; Cultural|Chinese|Cooking|Specific Ingredients|Meat\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 0.96 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781648370946\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781648370946\u003c\/p\u003e","brand":"Echo Point Books \u0026 Media, LLC","offers":[{"title":"Default Title","offer_id":52140183486745,"sku":"SP-9781648370946","price":39.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/05c8649d-e5d9-4a32-86d0-12c384685c6b.jpg?v=1784477686","url":"https:\/\/westbindery.com\/products\/how-to-cook-and-eat-in-chinese","provider":"West Bindery","version":"1.0","type":"link"}