"Joyce Chen Cook Book" by Joyce Chen, with Foreword by Paul Dudley White, M.D., published by J.B. Lippincott, Philadelphia, copyright 1962. First Edition, stated "Ninth Printing."

Dust jacket [wear and creases]; hard boards, original cloth with brown inscription on front board and spine; 7.1/2" x 9"; gift inscription dated 1972 on the front endpaper, 221 pages + "Shopping List"; heavy stock paper. Evidently, the book was used to cook beef green peppers and beef with broccoli-- these two pages have a few stains, are marked and have corner fold [page# 118 and 119: see photo], otherwise very good condition.

"It has been justly said that there are two great national schools of cooking: the French and the Chinese. In this unique book Mrs. Chen supplies the key to the world of Chinese cuisine.
Exquisite, subtle, different recipes are here, but this book provides much more than that. It shows how and where to shop, how to select meats and vegetables, how to buy and how to prepare. You will discover the correct way to make Chinese tea, prepare rice, and use chopsticks, and you will learn about the three great regional schools of cooking within China: Cantonese, Mandarin, and Szechwan. Mrs. Chen carefully explains, and demonstrates with illustrations when necessary, all the processes of preparing food the Chinese way. Her recipes are simple, clear, and flexible enough so that you can find substitutes for ingredients that may be hard to procure.

As world-famous heart specialist Dr. Paul Dudley White points out in his foreword, "Joyce Chen's recipes are commendable for several reasons. In the first place, they are a delight to the gourmet; secondly, they represent real Chinese cooking at its best; and thirdly, they are good for the health." [from the flap of the dust jacket]

Joyce Chen (1917-1994) was a Chinese-American chef, restaurateur, author, television personality, and entrepreneur. Joyce Chen was credited with popularizing northern-style Chinese cuisine in the United States, coining the name "Peking Raviolis" for potstickers, inventing and holding a design patent for a flat bottom wok with handle (also known as a stir fry pan), and developing the first line of bottled Chinese stir fry sauces for the US market.

Starting in 1958, she operated several popular Chinese restaurants in Cambridge, Massachusetts. Her accomplishments and influence on American cuisine were honored by the US Postal Service and by the city of Cambridge.

US: Priority (c 2-4 days) --------- $12.50
Canada: 1st Class (c 2-6 weeks) -- $27.50
World: 1st Class (c 2-7 weeks) --- $35.50