How to Cook and Eat in Chinese. By Buwei Yang Chao. NY: John Day Co., 1945. 2nd imp. 8vo. xviii, 262pp., text drawings include Types of Chinese Chafing Pots, table of recipes in Chinese & English, indices. Green cloth, red & black lettering on spine & front cover. Corners lightly rubbed, clippings taped to inside rear pastedown, else generally Good. Collectible.