Chinese Foodstuffs And How To Use Them. Tested Recipes For Foreign Dishes Made From Chinese Products. Western Cookery In China.

First edition thus, first printing, of this guide for preparing Western dishes with only local ingredients. Price hikes and the curtailing of imports in the wake of the Japanese invasion of China left many expatriates searching for more economical and convenient ways to recreate a taste of home. Many of the recipes are adapted from the American Red Cross Book of Recipes for the Use of Chinese Foodstuffs (1918, reissued in 1924 as The Nanking Cook Book), which aimed to help expatriates adapt to the straitened circumstances of the First World War and its aftermath. Provenance: with the contemporary ownership signature of Harriet Anderson (signing as "Mrs H. J. P. Anderson"), a long-time member of the expatriate community in Xiamen (Amoy), on the title page. Her husband, Henry James Parry Anderson (1878-1941), was a missionary schoolmaster. Octavo. Original tan buckram, spine lettered in brown, red vignette on front board. Tables in text. Cloth clean, endpapers browned: a near-fine copy.