Hong Kong: Hong Kong & China Gas Co., 1985. Reprint Edition. Folio, publisher's brick red cloth, spine and upper board gilt, cartographic endpapers, original photo-illustrated dust jacket.
Lavish introduction to Chinese cooking, including "its history; the uniquely Chinese philosophies of eating; the remarkable range of ingredients; the methods of preparation; the styles and methods of cooking; and the approach of the Chinese people to eating at home and dining out" (from the introduction). An idealized presentation of Chinese food for an English and American readership to whom the cuisine may still have seemed exotic, underwritten by the Hong Kong and China Gas Company (aka Towngas), Hong Kong's first public utility and one of its largest energy providers ("the gas that it supplies is the ideal medium for all Chinese cooking methods"). With hundreds of recipes, and profusely illustrated with carefully staged, mouth-watering color photos of the results; and with a foreword by Austrialian journalist Richard Hughes, who covered the Far East for numerous publications, and a glossary and index. Originally published in 1978. Light edgewear to unclipped dust jacket. Near fine. Item #1307