Pei Mei's Chinese Cook Book Volume 3 - English and Chinese

Pei Mei's Chinese Cook Book Volume 3 is a collectible cookbook from the Pei Mei cookbook series. Books are bilingual appearing in both English and Chinese. This third volume contains 130 recipes making up 9 complete formal dinners of Chinese banquets from different provinces.  


Format: Hardcover and dust jacket, 388 pages. In English and Chinese language

Copyright: 1979 

Publisher: Pei Mei 

Author: Pei Mei 

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Additional Details

Description: At present, it is only in Taiwan that the pleasure of eating authentic Chinese food from all parts of China can be experienced. China is a vast country, with one of the longest histories of any nation on earth. Thirty-five provinces comprise China, each with it's own geography, climate, and produce. As a result, ingredients and cooking methods differ from province to province. In Taiwan, there are people from every part of China, and thus there are restaurants representing each province. 

Chinese cooking can be clearly divided into five major branches. Shanghainese, Cantonese, Szechuanese, Peking-Style, and Hunanese. These place-names roughyly correspond to Eastern, Southern, Western, Northern, and Central China. Each area's dishes have characteristic tastes, ingredients, preparation methods, and appearances. For instance, Shanghai-style dishes will usually be a little sweet and oily, and stewing is a common cooking technique. Szechuanese meals, in contrast, are often quite hot and peppery, and stir-frying is a popular method. Somewhere in the wide range of Chinese-style cooking, everyone will find at least a few flavors to suit her or his palate. 

In Volume 1 of Pei Mei's Chinese Cook Book, published in 1969, the many recipes were arranged according to geographical place of origin. One hundred and twenty recipes of some of the most beloved dishes from each of four major areas were included. Many of the centuries-old recipes were adapted by the author for convenience and practicality consonant with the pace and realites of life today. 

Volume 2, which appeared in 1974, categorized the one hundred and ten recipes by ingredients, under eleven separate headings, such as Fish, Duck, Shrimp and Seafood, Beef, Pork, and Sweet Desserts. The author included some superb recipes of her own original creation, as classic in taste and style as any other in the book. 

Now, in Volume 3, Pei Mei's most recent and final book, one hundred and thirty recipes, comprising nine complete formal Chinese banquet dinners from different provinces have been compiled. The formal dinner has long been an integral part of Chinese celebrations and entertaining, and now many of these sublime recipes are being made available to any chef. 


Condition: Bookboards and interior pages are in good condition. Dust jacket's top edge has two tiny tears. 

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