: Written by Jesse Louise Nolton , this is considered the oldest English-language Chinese cookbook, primarily targeting middle-class readers with recipes sourced from reputable restaurants. Comprehensive and Technical References
: Author Buwei Yang Chao and her husband famously coined the terms "stir-fry" and "pot-sticker" in this groundbreaking work. It is widely credited with introducing authentic Chinese cooking techniques to white American kitchens. Chinese Cook Book
: Written by Shiu Wong Chan , this is recognized as the first Chinese cookbook published in America by a Chinese author. It aimed to make wholesome Chinese cooking accessible through clear instructions and a Chinatown shopping guide. : Written by Jesse Louise Nolton , this