A Few More Early Chinese Cookbooks

Yesterday’s post on the Shanghai Restaurant’s cook book from 1936 got me thinking about other early Chinese cookery books in English…so here’s a few (I’m sure there’s loads more but these ones grabbed my attention for one reason or another)….

Chinese Cook Book by Shiu Wong Chan published by Frederick A. Stokes of New York, 1917. Contains Chinese recipes adapted for the American kitchen, with transliterations of names and also with Chinese characters. Recipes include Salt Chicken, Fried Noodles, Potato Pork, and Duck Chop Suey.

The Chop Suey Cook Book was published by the How Long Publishing Co. in 1924 in New York…

The great author and intellectual Lin Yutang published three cookery books – this one, Cooking with the Chinese Flavour, in 1958 in America – with his wife Lin Tsui Feng and daughter Lin Hsiang Ju. Dr. Lin wrote introductions which explained the historical background and relevance for American life.

The Nanking Cook Book was published by the American Red Cross  in 1940 as a reprint of the Book of Recipes for the Use of Chinese Foodstuffs, originally published in Shanghai by the Presbyterian Mission Press in 1924 and contains a mix of English and Chinese dishes.