The Cooking of China

The book is in good condition, with a sturdy binding and clean pages. The cover shows minor wear consistent with age, but there are no significant tears or markings. The dust jacket's condition is unknown. Overall, the book is well-preserved for its age and ready for use or display.

"The Cooking of China" by Emily Hahn and the Editors of Time-Life Books, published in New York by Time-Life Books, is a comprehensive exploration of Chinese culinary arts. This revised 1973 edition, originally published in 1968, distinguishes itself with detailed photography by Michael Rougier, capturing the vibrant and diverse nature of Chinese cuisine. Emily Hahn, renowned for her extensive travels and writings on cultural subjects, collaborates with Time-Life's editorial team to present authentic recipes and insights into traditional cooking methods. This volume is part of the "Foods of the World" series, known for its in-depth cultural and culinary documentation. While not a first edition, this copy remains a valuable resource for food historians and enthusiasts of Chinese gastronomy. The book is in good condition, with no library markings, inscriptions, or signatures.