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CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM The fourth edition of Mary Sia’s “Classic Chinese Cookbook,” first released in 1957, has just been published.
COURTESY UNIVERSITY OF HAWAI‘I PRESS Mary Sia, left, held cooking classes at the Richards Street YWCA in an era when most folks cooked by “feel” and did not measure ingredients. But Sia realized the necessity of careful explanation, making her an exceptional cookbook writer.
CINDY ELLEN RUSSELL / email@example.com
The fourth edition of Mary Sia's "Classic Chinese Cookbook," first released in 1957, has just been published.