pstrongemThe Beloved Classic is Back in Print!emstrongppstrongA Sampling of Glowing Reviews Tell Why emHow to Cook and Eat in Chineseem is a ClassicstrongppbrppEach recipe and there are hundreds is lucidly written, the measurements and cooking times as accurate as any starched American home economist could wish for. . . . Having once cooked and eaten in Chinese with Mrs. Chao, one can easily understand why the authors of that great American cookbook, em The Joy of Cooking, em say, as they disparagingly present in their own book a recipe for Chop Suey, 'To get the feeling of true Chinese food, read Mrs. Buwei Yang Chao's delightful emHow to Cook and Eat in Chinese.em' -Michael Field, emNew York Review of BooksemppSomething novel in the way of a cookbook. . . . It strikes us as being an authentic account of the Chinese culinary system, which is every bit as complicated as the culture that has produced it. -emThe New York Times emppThe Real Deal I had and well used this book for years . .