The Chinese Cook Book

Discover a true culinary gem from the early 20th century: The Chinese Cook Book by Shiu Wong Chan, originally published in 1917 by Frederick A. Stokes Company. This landmark work is widely regarded as one of the first in-depth Chinese cookbooks written in English by a Chinese author—an immigrant from China living in New York—who sought to share authentic flavors with American home cooks and restaurateurs alike. At just 24 years old, Chan crafted over one hundred reliable, tested recipes for everyday "wholesome" Chinese dishes, alongside unique specialties peculiar to Chinese cuisine, including delicate pastries, traditional candies, and the intriguing "stove parties" (an early description of what we now call hot pot). It even features the first English-language recipe for making tofu, along with classics like Almond Chicken (Hung Yuen Guy Ding), Bird's Nest Soup, and various noodle and chop suey variations that capture the bridge between traditional techniques and early Chinese-American adaptations.

This timeless collection offers more than just recipes—it's a fascinating historical snapshot of immigrant ingenuity, complete with insights into ingredients, cooking principles, and even period-specific resources like New York shops for Chinese groceries. Whether you're a fan of vintage cookbooks, exploring the roots of Chinese-American cuisine, or simply craving authentic yet approachable dishes, Chan's clear, straightforward instructions make it easy for anyone to prepare rare delicacies with exceptional flavor. Updated for modern readers in this ePub edition, it's the perfect blend of heritage and practicality—ideal for home kitchens or anyone passionate about culinary history!