Simple Oriental Cookery

Travel back to a mid-century American kitchen and experience global cuisines with this compendium of adaptive twists on Chinese, Japanese, Hawaiian, Indonesian, and Indian dishes. Tuck into a bowl of rich Almond Chow Mein, or a brisk Hawaiian Papaya Freeze on a hot summer day. For a subtle balance of savor and sweetness, whip up Duck and Pineapple Cantonese. You’ll find that Japanese Sweet Fritters don’t last long on the table…if they make it out of the kitchen at all. If heat doesn’t daunt you, try your hand at Shrimp or Chicken Curry. Artist Ruth McCrea’s vintage illustrations infuse pages with sixties flair.

"From China, Hawaii
From the Far-and Near-East,
We bring you these dishes
On which you can feast."