“PRAWN ROLLS, SHARKS’ FINS IN SOUP, FRIED DUCK, LOBSTER OMELETTE, FRIED RICE WITH CRAB, PORK CUBES WITH SOUR SWEET SAUCE, CHICKEN CHOP SUEY”CHENG, S.K., editor. Shanghai Restaurant Chinese Cookery Book. London: The Proprietors of the Shanghai Restaurant, 1936. Octavo, original red cloth. $1250.First edition of this cookbook based on recipes from London’s Shanghai Restaurant, adapted for the home kitchen.Inspired by requests from patrons for recipes that they could prepare at home, the owners of the Shanghai Restaurant in London produced this cookbook. The recipes in this book were painstakingly adapted from authentic Chinese recipes in order to make them accessible to the home cook and to remove the days of preparation necessary for certain dishes. To encourage greater authenticity, the editor included a sample menu for a party of eight consisting of a perfectly balanced array of dishes, with the intention that the home cook could substitute other recipes from the appropriate sections of the cookbook as desired.A lovely, about-fine copy.
Shanghai Restaurant Chinese Cookery Book