The Hong Kong Cookbook

The dust jacket of "The Hong Kong Cookbook" shows wear with minor edge tears, typical of a book from 1970. The hardcover binding is intact, and the pages are well-preserved, with no inscriptions or library marks. Overall, the book is in good condition for its age, offering both aesthetic and practical value to collectors and culinary enthusiasts.

"The Hong Kong Cookbook" by Arthur Lem and Dan Morris, published by Funk & Wagnalls in 1970, offers a unique adaptation of authentic Chinese cookery for the American kitchen. This hardcover edition, printed in New York, provides a comprehensive guide to Chinese cuisine, featuring sections on rice, appetizers, meat dishes, noodles, and more. The book stands out for its focus on making traditional Chinese recipes accessible to Western cooks. While the publication year is 1970, the edition status is not specified, adding a layer of intrigue for collectors. The dust jacket is worn with minor edge tears, but the binding remains intact. This cookbook is a valuable resource for those interested in exploring Chinese culinary traditions and adapting them to American tastes.