Joyce Chen Cook Book

by Joyce Chen

Explains the food-preparation processes of Cantonese, Mandarin, and Szechwan cooking and provides recipes for main and side dishes drawn from the three great Chinese cuisines

Genres: Cookbooks

221 pages, Hardcover

First published December 1, 1963

Reviews

[Sascha Benjamin Cohen · Rating 5 out of 5]

Reading this book takes me back to my childhood. The straight forward simplicity of the writing, and the wonderful naivete of the author's narrative, reflecting a very different time in this country and the world, simply makes me smile. Also, many of the recipes continue to hold up well, and with very little change continue to be standards in the kitchen.

[Nancy · Rating 5 out of 5]

A great read from a food history perspective as well as for the precise instructions interpreting Chinese recipes for the 1960’s American kitchen, complete with idiosyncratic turns of phrase. A delight.

[Nina · Rating 3 out of 5]

Back in the day this was really the only Chinese cookbook widely available and as such was pretty amazing. In the interim many and better books have come out but I still go to this for a few favorite recipes like Shanghai pork chops and egg fried rice.