The Art of Chinese Cooking by Mimie Ouei - 1960: An elegant and practical Chinese cook book adapted for the American kitchens

NY, Random House, 1960.. Fair/Fair. Jeanyee Wong. Octavo, hardcover, ripple and moisture stains at bottom margin else good in good yellow and red pictorial dj with light edgewear. An elegant and practical Chinese cookbook. Adapted for American kitchen. 242 pp.

Random House, 1960. Hardcover. Good. Missing dust jacket; Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less.Dust jacket quality is not guaranteed.

W. H. Allen, 1961. Hardcover. Good. 1961. First Edition Thus. 240 pages. No dust jacket. White cloth. Clean pages with noticeable tanning and foxing throughout. Tightly bound with mild thumb-marking throughout. Previous owner's inscription to front endpapers. Notable tape staining to pastedowns and endpapers. Boards have light edgewear with corner crushing and notable marking to boards. Moderate tanning to board edges and spine, which has mild crushing to ends.

Unstated, 1111. Hardcover. Good/Acceptable. 242 pages. Yellow pictorial dust jacket over red cloth. Inscription to front endpaper. Pages are lightly tanned and thumbed at the edges, with light foxing. Binding has remained firm. Boards are a little rub worn, slight shelf wear to corners, spine and edges. Corners are a little bumped. Spine ends are mildly crushed. Light tanning to spine and edges. The unclipped dust jacket has moderate edge wear, tears and chips to edges and spine ends. Tanning to spine and edges. Dust jacket attached to boards and protected by plastic wrapper.

New York: Random House, 1960. First Edition, First Thus . Hardcover. Very Good/Poor. Jeanyee Wong (Illustrator). Text/BRAND NEW & Bright. Embossed white boards w/gilyt spine lettering/Fine. DJ/Poor; sound w/rubs, closed tears & small losses to edges. PO name to fEP. Mimie Ouei (1911 - 1997), born the year the Ching Dynasty fell and the Republic of China was established. Of well travelled diplomatic father, her tutor was the family's professional chef. A historical cookery of traditional China before tastes were much modified by international ingredients and tastes --- 242 pgs of recipes for formal dinners & daily fare. Text in 3 parts: Part I, Introduction; II, Recipes; and III, Suggested Menus, concluding with Glossary. The last recipe is for "Meat Dumpliings", we now commonly refer to as "chiao-tze".

Random. GOOD-/Good-. 1960. Hard Cover. reading copy (B134) .

London: W.H. Allen, 1963. Hardcover with dustjacket, 22 cm, 240 pp. Ills.: tekeningen. Parts of dustwrapper are missing. Cond.: goed / good. .