Each recipe (and there are hundreds) is lucidly written, the
measurements and cooking times as accurate as any starched American home
economist could wish for. . . . Having once cooked and eaten in Chinese with
Mrs. Chao, one can easily understand why the authors of that great American
cookbook, The Joy of Cooking, say, as they disparagingly present in their own
book a recipe for Chop Suey, 'To get the feeling of true Chinese food, read
Mrs. Buwei Yang Chao's delightful How to Cook and Eat in Chinese.
This book is very highly rated among the readers and connoiseurs of the Chinese cuisine.