Pei-Mei's Chinese Cookbook Volume 2
The publication of the three volumes of “Pei Mei’s Chinese Cookbook,” in 1969, 1974, and 1979 were the first to teach authentic regional style Chinese cooking to the public. They were among the first to have full color pictures of the finished dish. It was easy to follow the recipes due to clear and concise instructions and being well laid out. Each recipe is met with enthusiasm by guests.
In the second volume, recipes are arranged according to their main ingredients, starting with chicken, moving through duck, pork, beef, fish, seafood, eggs and bean curd and vegetables, with separate chapters for soups, noodles and desserts. Each recipe is illustrated with a full-color photograph