Hahn and Rougier

The Cooking of China


Part of the Time-Life Foods of the World series, The Cooking of China highlights the rich history and tradition steeped in Chinese cuisine, covering the significance of food for festivals, instructions for dumpling preparation, as well as touching on Chinese culinary theory in relation to Chinese medicine. Examples of dishes are crispy Szechuan duck (香酥鴨), marbled tea eggs (茶叶蛋), and eight-treasure rice pudding (八寶飯).

Beginning in the late 1960s through to the late 1970s, Time-Life released twenty-seven cookbooks under the title Foods of the World, introducing Americans to some of the most influential culinary cultures across the globe. Long out of print, these cult classics still provide some of the most authentic recipes of the world's great cuisines.

Hard cover with color photos throughout.

Edition: 1968.

Condition: Impeccable for its age, has a name written on the inside cover.

Measures ~8.5"x11". 206 pages.