In 1962, Joyce Chen published her influential cookbook, the "Joyce Chen Cook Book". Publishers had balked at her insistence on color pictures of food, so she had the book published privately at her own expense. She pre-sold over 6,000 copies of her book at her restaurants before the book was printed. Eventually a publisher became interested, and sold an additional 70,000 copies, and still more in later reprintings over the years. Boston cardiologist Paul Dudley White wrote the foreword to her book, and praised her use of healthier ingredients. MSG was popular at the time, and was included in most of the recipes.