Chinese Cook Book

A practical cookbook written in the early 20th century. This book serves as a comprehensive guide to preparing various traditional Chinese dishes, making the art of Chinese cooking accessible to readers who may lack experience or proximity to a Chinese restaurant. It features an array of recipes focusing on popular staples such as Chop Suey, Chow Mein, and Eggs Fo Young. The content presents a step-by-step approach to creating authentic Chinese meals using specific techniques and ingredients that reflect traditional Chinese culinary practices. Each recipe includes detailed instructions on how to prepare the dish alongside recommendations for serving, such as pairing with Chinese tea and rice. Throughout the book, Galster emphasizes the importance of using imported Chinese flavoring sauces and vegetables for achieving genuine tastes, encouraging readers to embrace the joys of cooking and enjoying Chinese cuisine at home.