Mary Sia’s Chinese Cookbook has been a classic of Chinese cookery since it was first published in 1956.

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Recommended by

Carolyn Phillips

Food writer

I adore this book. Born in Hawaii, Mrs. Sia wove her husband’s Beijing-style foods and local Chinese-American dishes with her beloved Cantonese specialties that include ingredients like pickled mustard, caul fat, dried oysters, gizzards, and blood. Her fierce dedication to getting things right infuses every page, and the gorgeous line drawings certainly don’t hurt.