I appear to have created a recurring series of food and recipe book reviews based on books I’ve found in my building’s laundry room. The Fabulous Chinese Cookbook by Harry K. Long dates back to 1965 and this particular copy has been much-used based on the dog-eared pages and splatters and spills, particularly for the “Broccoli with Beef” recipe. The previous owner appears to have been a smoker, so The Fabulous Chinese Cookbook won’t be staying in my collection as even flipping through it causes wafts of stale cigarette smell that give me a headache and make me nauseous. But I’ll endure for long enough to talk about it for a bit.
The preface about the author indicates that he was a well-respected Vancouver chef with a desire to share his recipes before he retired. It also indicates that Mr. Kam Long, who is presumably the Harry K. Long from the cover, “shares his experience in fine cooking by teaching you to prepare extraordinarily tasty and wholesome food, suitable for any diet and pocketbook.”