<p>Joyce Chen sampling one of her dishes, 1967<br /> Boston, Massachusetts<br /> Courtesy of the Library of Congress, Prints and Photographs Division, NYWTS-BIOG-Chen, Joyce Teacher</p>

Joyce Chen sampling one of her dishes, 1967
Boston, Massachusetts
Courtesy of the Library of Congress, Prints and Photographs Division, NYWTS-BIOG-Chen, Joyce Teacher

<p>Joyce Chen Restaurant, 1958<br /> Cambridge, Massachusetts<br /> Courtesy of the Joyce Chen Family</p>

Joyce Chen Restaurant, 1958
Cambridge, Massachusetts
Courtesy of the Joyce Chen Family

<p>Cover of <em>Joyce Chen Cookbook</em> by Joyce Chen, 1962<br /> Courtesy of the Joyce Chen Family</p>

Cover of Joyce Chen Cookbook by Joyce Chen, 1962
Courtesy of the Joyce Chen Family

Beijing-born chef Joyce Chen is credited with popularizing Northern-style Chinese cooking after moving to the United States in 1949. Following the success of her restaurant in Cambridge and her cooking classes, Chen in 1962 published this innovative cookbook, which featured full-color images of her dishes. Five years later, she created the television program Joyce Chen Cooks, instructing Americans how to prepare authentic Chinese dishes at home.

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