Discover a culinary bridge between cultures with the "Chinese and English Cook Book", a fascinating glimpse into the kitchens of 1913. Attributed to Chong Jan & Co., this book offers a unique blend of Chinese and English recipes, reflecting a time of cultural exchange and culinary exploration. This historical cookbook provides insights into the ingredients, cooking methods, and dining customs of both cultures in the early 20th century. Whether you're a culinary historian, a lover of vintage recipes, or simply curious about the intersection of Chinese and English cuisine, this book offers a delightful journey through time. Explore the recipes and savor the flavors of a bygone era with "Chinese and English Cook Book."This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.