Pei-Mei's Chinese Cookbook Volume 3
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.
he third volume is organized regionally, specific to specific provinces such as Kiang-Che, Canton, Szu-Chuan, Pei-Ping, Hu-Nam, Fu-Kien, and Taiwan. It describes dishes for formal dinners and banquets, along with instructions on how to present and conduct a formal dinner.