Sichuan Cookery
Sichuan Cookery
| dc.date.accessioned | 2021-08-15T07:12:47Z | |
| dc.date.available | 2021-08-15T07:12:47Z | |
| dc.identifier.uri | http://hdl.handle.net/11401/90911 | |
| dc.subject | Cookery, Chinese -- Sichuan style. | |
| dc.title | Sichuan Cookery | |
| dcterms.abstract | This book has one hundred fifty-two recipes written in standard style. Recipe chapter titles are: Cold Dishes; Meat Dishes; Poultry Dishes; Fish Dishes; Vegetable Dishes; bean curd Dishes; Soups; Sweet Dishes; Street Food; Hotpot; Preserved Foods; Other Essentials. Before the recipes there is a four page preface about the cuisine, and twenty-five other pages detailing more about the Sichuan culinary. A four page discussion covers a dozen cutting techniques; five pages about thirteen cooking methods and nine pages about the Sichuanese kitchen that include thirteen special and many other general equipment items follows. Several pages before each recipe chapter discuss the cuisine, food category, and their roles in this province. The name of each recipe is written in calligraphy vertically in the margin, and horizontally in English. Almost every recipe begins with one or more paragraphs of background information. After the recipes, there is a five page appendix titled: The 23 Flavors of Sichuan and: The 56 Cooking Methods of Sichuan. Twenty-four pages of color photographs, by Tara Fisher, are bound in three sections. The dustjacket photograph is by David Loftus. The author is a BBC World Service East Asia Specialist who, when in Chengdu, attended the Sichuan Institute of Higher Cuisine as a full-time student. | |
| dcterms.creator | Dunlop, Fuchsia | |
| dcterms.dateAccepted | 2009-03-12 | |
| dcterms.description | A Wok Through Chinese Culinary History | |
| dcterms.extent | 276pp., 21.5x20.3cm., hardbound | |
| dcterms.isPartOf | Dr. Jacqueline M. Newman Chinese Cookbook Collection | |
| dcterms.issued | 2001 | |
| dcterms.language | EN | |
| dcterms.modified | 2009-04-28 | |
| dcterms.provenance | 2009 | |
| dcterms.provenance | 000000483.tif; 102.tif | |
| dcterms.provenance | This JPEG 2000 image was created by students using in-house equipment to generate master images captured at 400 dpi, 24 bit, color setting using Adobe Photoshop 7.0 software operating on a Dell Optiplex desktop personal computer running Windows XP. | |
| dcterms.provenance | 2508 | |
| dcterms.provenance | 2364 | |
| dcterms.provenance | RGB | |
| dcterms.provenance | Volume5102.tif<br /> http://digital.library.stonybrook.edu/full-res/Volume5/Volume5102.tif | |
| dcterms.provenance | 185.jp2 | |
| dcterms.provenance | 1846622 | |
| dcterms.provenance | 1.76 MB | |
| dcterms.publisher | Michael Joseph | |
| dcterms.publisher | London | |
| dcterms.publisher | England | |
| dcterms.relation | http://www.stonybrook.edu/libspecial/collections/manuscripts/newman.shtml | |
| dcterms.subject | Cookery, Chinese -- Sichuan style. | |
| dcterms.title | Sichuan Cookery |
