Abstract: In 1911, Jessie Louise Nolton, the editor of the Beauty and Health column of The Chicago Inter-Ocean, published Chinese Cookery in the Home Kitchen at her own expense in Detroit, which became the first recipe book systematically introducing Chinese food in the United States and the West. At the textual level, it has achieved a breakthrough from sporadic introduction to systematic description of Chinese food; at the textual historical level, it has become an important node reflecting the trajectory of Chinese food in the United States; and what's more important, this book took the first symbolic step to appreciate Chinese food amidst the hostility to Chinese food at that time. Combined with her life experience, it is found that her writing the cookbook is related to her job and work environment. In the meantime, a discussion is held on the main methods to achieve authentic Chinese food in terms of Chinese food material, recipe and menu, cooking method and table decoration. The otherness of the Chinese food image has been carefully analyzed, and it is pointed out that the otherness and authenticity of Chinese food highlighted in the book are in the same line with the Western perception of Chinese food long before this book. The book has been circulating for nearly 110 years, and it is an important reference text for studying the process of Chinese food spreading to the west.

Key words: English Chinese Cookbook, cognition of Chinese food, authenticity, otherness