A classic and increasingly collectible vintage cookbook exploring the bold and flavorful cuisine of China’s Sichuan (Szechwan) region. Written by Robert A. Delfs and published by Kodansha International, this beautifully produced hardcover edition introduces authentic Chinese home cooking adapted for Western kitchens while preserving the signature spice, heat, and balance of traditional Sichuan dishes.

Inside you’ll find detailed cooking techniques, ingredient guides, stir-fry methods, knife skills, and a wide range of classic recipes featuring poultry, pork, seafood, noodles, vegetables, tofu, soups, and desserts. The book also includes striking full-color food photography by Keizō Kaneko, giving it the unmistakable aesthetic of high-quality 1970s Japanese cookbook design.

A wonderful addition for collectors of vintage cookbooks, Asian culinary history, Chinese cooking enthusiasts, chefs, food stylists, and fans of retro food photography.

Published by Kodansha International
Fourth Printing, 1977
Hardcover with original dust jacket
Printed in Japan
ISBN: 0-87011-231-7

Condition
 good vintage condition overall.

• Hardcover with original dust jacket
• Clean and readable interior pages
• Solid binding
• Light age toning and shelf wear consistent with age
• Minor edge wear and rubbing to dust jacket
• No major tears or missing pages observed

Please review all photos carefully for exact condition details.