JOYCE CHEN COOK BOOK

Philadelphia: J.B. Lippincott Company, 1962. Fourth Printing. Hardcover. Cream cloth covered boards. Very good, in good dust wrapper. 223 pages. 22 x 20 cm. The author, Joyce Chen (1917-1994), was recognized by the American public as popularizing authentic Chinese cuisine, patenting and marketing the flat bottom wok with a handle to the U.S. market, and introducing Chinese Dumplings at her first restaurant, the "Joyce Chen Restaurant". All the recipes in this book can be prepared successfully. Chen guides the reader on the correct way to make Chinese tea, prepare rice, use chopsticks, and learn about the three great regional schools of cooking within China: Cantonese, Mandarin,and Szechwan. Illustrated throughout. Previous owner's signature on front free end paper. Price clipped. Interior and boards clean and crisp. Dust wrapper rubbed and chipped. Covered in protective mylar.