The House of Chan Cookbook, 1952
- Brian Theis
- Sep 7, 2020
- 1 min read
Updated: Apr 27, 2021
Sou Chan was a Chinese immigrant who made it big in the Big Apple where, for forty years on the corner of 7th Avenue and 52nd Street, he ran his hugely popular restaurant, House of Chan.
In my new book I also use ingredients for my Chinese dishes "which may be obtained at any neighborhood grocery," as it says on Mr. Chan's dust jacket. Following are some of my favorites of Chef Chan's recipes. And click here for more on my new cookbook!
What a fascinating dive into a classic cookbook — I’ve used and researched vintage cookbooks before, and it’s amazing how much you can learn about culinary trends, techniques, and cultural tastes from decades ago. From my experience, recreating these recipes gives a real sense of history and shows how cooking evolves over time. I’ve personally referenced this website while exploring other mid-century cookbooks, and it’s been an invaluable resource for understanding not just the dishes, but the context and traditions behind them. Posts like this are gold for anyone who loves both food and history.
I would love to be able to get this cook book.