The Anglo-Chinese Cook Book
Shanghai: Kelly and Walsh, 1926. Second Edition. Hardcover. Octavo, 2 volumes, grey cloth boards, yellow endpapers. The second edition of this uncommon Anglo-Chinese cookery text, first published in 1916. Volume I, the English-language issue, was published concurrently with a Chinese-language counterpart designated Volume II. Illustrated with twenty-one plates, the work comprises approximately 1,000 recipes mostly of European influence, specifically formulated for preparation in China. The compiler explicitly limits the selection to dishes whose ingredients were considered readily obtainable within local markets, making the volume a significant document of culinary adaptation and expatriate domestic practice in early twentieth-century China.
The text is organized into thematic chapters, including soups, jellies, ice cream, cocktails, macaroni, and meat dishes. Volume 1 is the title page, pages 93-96 with tiny puncture to center of page, volume 2 with hinges cracked, general wear to cloth to edges, corners and ends of spine rubbed and bumped, toning to spines. Item #14575
Price: $450.00