For foodies and historians! 1982 edition of The Complete Chinese Cookbook.
Written by Jacki Passmore and Daniel P. Reid. Photographed by Nik Wheeler, Annie Wong, John Leung Studio. First U.S. edition, 1982. Exeter Books, an imprint of Simon & Schuster.
I enjoy cookbooks that tell the author's story and the stories behind the dishes. Region or country, culture, language, history, foodways. With over 500 recipes and 160 color photos accompanied by geographic and historical context, The Complete Chinese Cookbook is fascinating and exhaustive, and possibly exhausting.
FRONT FLAP
"Eating is a celebration of life, say the Chinese, part of an eternal pursuit of health and harmony. This pursuit and the vast variety of Chinese foods and dishes have combined to make Chinese cuisine a huge compendium - a culinary dictionary - out of which menus can be composed with the same limitless creative range as a writer's stories. The Complete Chinese Cookbook takes the reader behind the recipes and demonstrates how simple it is to be creative and inventive with Chinese cooking methods and ingredients."
Author Jacki Passmore lived in Hong Kong for many years and has written more than 20 books on Asian cuisine. She edited and tested all the recipes for this book.
Daniel P. Reid specializes in Asian culture, philosophies, spirituality, and folkways.
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Condition*: Very Good/Very Good. Dust jacket: Mild shelf wear. Pictorial cover boards: Light edge wear. Pages are clean, undamaged, and complete.
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