Jim Lee’s Chinese Cookbook

Harper & Row, 1968

Further Reading

Jim Lee, Artist, Teacher and Chef

(Next post: The Careful Writer: A Modern Guide to English Usage) 

Pearl S. Buck’s Oriental Cookbook

Simon & Schuster, 1972
full-page illustration faces chapter title page;
spot illustrations of animals, buildings, dishes,
foods or decorations are in each chapter
(click images to enlarge)

Indonesia

Thailand

Burma

India Pakistan

China

The Philippines

Indochina

Korea

Malaysia

Japan

(Next post: Indonesia: Land of Challenge)

Nothing Beets Borscht

Jane Blanksteen
Atheneum, 1974
(click image to enlarge)

(Next post May 28: Travels in Arabia Deserta)

The Tasting Spoon

Loris Troup
Citadel Press, 1955
(click images to enlarge)

(Next post April 14: The Red Chair Waits)

The Chinese Cook Book

Wallace Yee Hong
Crown, 1952
(Click on image to enlarge)

(Next post January 29: The Voice of the Great Bell)

The Fine Art of Chinese Cooking

Dr. Lee Su Jan
Grammercy Publishing, 1962
(Click on image to enlarge)

(Next post November 19: Young Gemini)

The Pleasures of Chinese Cooking

Grace Zia Chu
Simon & Schuster, 1962
(Click on image to enlarge)

Cornerstone Library, 1973

(Click on image to enlarge)

(Next post September 16: “The Nightingale”)