《造洋饭书》是2021年中国商业出版社出版的图书。《造洋饭书》是上海美国基督教会出版社于1909年，即清宣统元年出版的。作者佚名。原书封面未用清朝年号，而署“耶稣降世一千九百零九年”，是基督教会为适应外国传教士吃西餐的需要和培训厨房人员而编写的。此书开头有一篇《厨房条例》，着重讲饮食卫生的重要性；以下是各类西餐菜点食谱，计二十五章，二百六十七个品种或半成品，外加四项洗涤法。大部品种都列出用料和制作方法，有的品种，像是中西合璧的，如用大米作原料做“朴定饭”。书中的译名，与今天常用的不同，如“小苏打”译成 “口所（啦）哒”，“咖啡”译成“磕肥”等。书后还附有英文索引。本书是中国早的西餐烹饪书。宣统元年(1909年)由当时的上海美华书馆出版。由于时间久远等原因，作者的真实姓名已经无法考据。
“Zao Yang Fan Shu” was published by China Commercial Publishing House in 2021. “Zao Yang Fan Shu” was published by the American Christian Church Press in Shanghai in 1909, the first year of Xuantong in the Qing Dynasty. The author is unknown. The cover of the original book is not labeled with the Qing Dynasty year number, but is labeled “1909 years after the birth of Jesus”. It was written by the Christian Church to meet the needs of foreign missionaries to eat Western food and train kitchen personnel. At the beginning of this book, there is an article called “Kitchen Regulations”, which emphasizes the importance of dietary hygiene; The following is a recipe for various Western food dishes, with 25 chapters, 267 varieties or semi-finished products, plus four washing methods. Most varieties list the ingredients and production methods. Some varieties, such as Chinese and Western ones, use rice as a raw material to make “Puding Rice.”. The translation of the title in the book is different from today’s commonly used ones, such as “baking soda” translated into “Kousuo (la) da”, and “coffee” translated into “Ko Fei”. There is also an English index at the back of the book. This book is an early Western cooking book in China. The first year of Xuantong (1909) was published by the then Shanghai Meihua Library. Due to long history and other reasons, the author’s real name cannot be verified.

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