It's time to pare down our extensive cookbook collection, including some like this one that I purchased because it was so popular at the time and then never opened! Published by Contemporary Books in 1977, Madame Wong was a formidable woman whose expertise in all styles of Chinese cooking made her a favorite culinary instructor across the world.
She received a Western education in China. Accompanying her husband to New York, she completed her studies at Columbia University. After the death of her husband in 1936, she returned to Shanghai and founded the Shanghai Home Economics School. Believing in the strong correlation between eating the proper foods and maintaining health, the wives of English, American, German, and Japanese consuls were among her thousands of students there. She became internationally famous. Madame Wong was permitted to leave Shanghai to visit her ailing mother and never returned, opening a cooking school there in 1956 that was an instant success. In 1961, she returned to New York, where she conducted a series of special classes for chefs from famous restaurants and writers of magazines. In 1967, it was time for the West Coast and Madame Wong started teaching the art and science of preparing authentic Chinese cuisine at UCLA. American cooks and professional chefs simply adored her and her unique approach to cooking the various cuisines of China said to bring "LONG LIFE AND HEALTH" to those who enjoy it!
This paperback book has never been used. It has normal age-related fading of the inside cover and pages from sitting on a bookshelf some 50 years. It is considered one of the all-time classic cookbooks of Asian cuisine from the culinary regions of China: Shanghai, Peking (or Mandarin), Canton and Szechwan.
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