Page:The Chinese cook book.djvu/12

From Wikisource
Jump to navigation Jump to search
This page has been validated.
PREFACE

This book is meant not only for the housewife but also for the restaurateur. In fact, it is written in such a clear, simple form that any one by following its rules can prepare dishes of rare delicacy and flavor.

This is my purpose in writing the book. I wish to make good, tempting, and wholesome cooking possible for all.

Shiu Wong Chan.

New York, May 18, 1917.