Cook at Home in Chinese.
By Henry Low. NY: Macmillan, 1938. First Printing. 8vo. 274pp., recipes, index. Some Chinese characters present w/ English translation. Red cloth, corners and covers rubbed, top of spine slightly nicked, endpapers slightly rubbed, well-thumbed, else generally Good. Collectible. For many years, Mr. Low was the head chef at the Port Arthur Chinese Restaurant
in NYC. He is credited to have "invented" the Egg Roll; the recipe is found in this book on page 213, "Tchun Guen."