Joyce Chen's first cookbook was published, popularizing Chinese cuisine.
On September 17, 1962, Joyce Chen's "Joyce Chen Cook Book" was published, marking a critical point in culinary literature. This book provided detailed instructions for American home cooks on how to prepare authentic Northern Chinese dishes. By demystifying these recipes, Chen allowed a wider audience to explore and appreciate the flavors of Mandarin cooking, influencing countless chefs and home cooks alike and bolstering the spread of Chinese culinary traditions in the U.S.