The Heritage Of Chinese Cooking
Shipping
Elizabeth Chong’s The Heritage of Chinese Cooking gathers the essential techniques and family secrets behind classic dishes from every region of China. Step-by-step photos walk readers through dumpling pleats, velvet-stirring, and the art of perfect fried rice, making the book as practical as it is inspiring.
This 1993 first-edition hardcover arrives with its original illustrated dust jacket and a neat, personal gift inscription on the flyleaf—no author signature, but a lovely vintage touch for collectors. Generous colour plates showcase finished recipes alongside scenic kitchen shots that capture the spirit of Chinese hospitality.
Inside, a handful of pages carry light marks and the previous cook has ticked a few favourite recipe titles, evidence of real kitchen use rather than shelf storage. Occasional dog-eared corners have been gently smoothed, leaving the binding square and the pages free of odours or splits.
An inviting copy for anyone eager to master authentic Chinese cuisine at home, from sizzling Sichuan classics to delicate Cantonese dim sum.