Volume 9, Number 10 · December 7, 1967
The Yellow Peril
By Michael Field
The Fine Art of Chinese Cooking
by Lee Su Jan
Bobbs-Merrill, 246 pp., $3.95
How to Cook and Eat in Chinese
by Buwei Yang Chao
John Day, 265 pp., $3.95
Joyce Chen Cookbook
by Joyce Chen
Lippincott, 223 pp., $5.95
Court Dishes of China The Cuisine of the Ch'ing Dynasty
by Su Chung
Charles E.Tuttle Company, 243 pp., $7.50
Food for the Emperor
by John D. Keys
Ward Ritchie Press, 121 pp., $4.95
The Thousand Recipe Chinese Cookbook
by Gloria Bley Miller
Atheneum, 926 pp., $20.00
The classic Chinese cuisine is almost always so sharply antithetic to the goals of Western cooking that we must view as a significant culinary development the great number of Chinese cookbooks being written and sold in the United States today. This is comparable to a similar expansion of interest in French cooking some years ago, but learning how to cook the Chinese way confronts the amateur cook—whatever his degree of competence in the kitchen—with a larger challenge.
Review, 3507 words
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