The Art of Chinese Cooking

In the 1950s, American nuns who had been missionaries in China moved to Japan and began teaching Chinese cooking classes. "The Art of Chinese Cooking" collects their recipes, along with whimsical illustrations by M. Kuwata.

Includes the following recipes:

Pork
Braised Pork with or without Bean Curd
Chow Mein
Lion's Head
Lotus Root Sandwich
Pork and Peas
Pork Dumplings
Pork, Egg, and Mushrooms
Pork with Celery
Pork with Cucumbers
Pork with Bamboo Shoots
Wan Ton
Sautéed Sliced Pork
Stuffed Cucumber Halves
Spring Rolls
Taiwanese Special
Pork with Vegetables
Sweet-Sour Pork or Spareribs

Fowl
Braised Duck
Chestnut Chicken
Chicken with Eggplant
Chicken with Vegetables
Chicken Velvet
Chicken and Tomatoes
Loquat Chicken
Mushroom Chicken
Pineapple Chicken
Peppered Chicken
Walnut Chicken

Beef
Beef and Onions
Beef with Cauliflower and Snow Peas
Beef with Peppers
Beef with Radishes
Sweet-Sour Beef Balls with Pineapple and Peppers
String Beans and Beef
Beef with Mushrooms, Onions, and Ginger

Seafood
Sweet-Sour Fish
Dollar Shrimp
Shrimp Foo Yung
Shrimp and Vegetables
Shrimp with Cucumbers
Shrimp on Toast
Braised Prawns or Shrimp

Vegetables
Asparagus Peking Style
Bamboo Shoots and Mushrooms
Cauliflower, Water Chestnuts, and Mushrooms
Spinach and Mushrooms
Bamboo Shoots and Soy Sauce

Soup
Mandarin Soup
Crab Soup
Egg Soup

Desserts
Caramel Squares
Meringue Nests
Coconut Dreams
Dream Bars
Cream Puff Pie
Duette Dew
Eight Precious Pudding
Honeyed Fruit
Lemon Sponge Pudding
Peking Dust
Snowballs
Orange Tea
Walnut Bars
Sour Cream Pudding
Two-Step Cake

Miscellaneous
Chinese Fried Rice
Chinese Salad Dressing
Egg Noodles
How to Cook Rice