The New York Times > Magazine > Food: Chinese Characters: "Of all the books I published in my years at Random House, one of the oddest yet most delightful was the revised third edition of a Chinese cookbook originally brought out by another publisher in 1945. ''How to Cook and Eat in Chinese,'' by Buwei Yang Chao, was, as far as I can discover, the first successful attempt to provide an authentic rather than Westernized Chinese cookbook. It includes more than 200 recipes, with a sophisticated introduction to Chinese culinary culture that covers ingredients, techniques, politesse, terms and tools. Chao's recipes are still accurate and easily mastered, and her commentary remains fresh and informative. And with her help, I created my own polyglot improvisations long before fusion became the fashion." jacob Epstein