Exploring Cookbooks: 1968 Time Life Foods of the World – Chinese Cooking

I’ve already written the (semi) complete history of this series of books. This one was written by Emily Hahn.

Each image links to a larger picture if you want to read or use the recipe.

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Each spiral bound book measures 9 inches by 6 inches and is about 1/4 inch thick. And this one was well used before I got to it – its been well used since by me.
More after the cut including full photos of select pages.

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Deep Fried Wonton Filled with Pork and Shrimp on the left. On the right Wonton Wrappers.

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Egg Rolls with Shrimp and Pork

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Steamed buns with date filling, steamed buns with roast pork filling and boiled or fried pork dumplings.

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How to fold dumplings.

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Bird’s Nest Soup and Wonton Soup

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Fresh lotus root salad and cucumber salad with spicy dressing on the left. Watercress and water chestnut salad and celery and dried shrimp salad on the right.

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Stir-fried sea scallops and pork kidneys and deep-fried shrimp balls. So healthy!!

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Lion’s Head and Roast Pork Strips.

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Sweet and sour pork and red-cooked pork shoulder.

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Stir-fried chicken with pine nuts and hot peppers on the left. Tea leaf eggs on the right. I’ve been meaning to make these for my bento boxes.

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Minced squab with oyster sauce and smoked eggs – another recipe I’ve been meaning to make for my bento boxes.

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Hot orange pudding and watermelon shells filled with fruit on the left. Almond cookies and Chinese tea on the right.

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Index and guide to ingredients, which is not nearly so important now as in 1968.

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How to use Chinese recipes – a very informative article.

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1 Comment

Filed under Exploring Cookbooks

One response to “Exploring Cookbooks: 1968 Time Life Foods of the World – Chinese Cooking

  1. carole

    I have been looking for this cookbook for years. I had it, moved, and lost it. It was absolulely wonderful. Is there anyplace I can still buy it?

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