Chinese Kitchen: Recipes, Techniques and Ingredients, History, and Memories from America's Leading Authority on Chinese Cooking , The
Chinese Kitchen: Recipes, Techniques and Ingredients, History, and Memories from America's Leading Authority on Chinese Cooking , The
| dc.date.accessioned | 2021-08-15T07:12:50Z | |
| dc.date.available | 2021-08-15T07:12:50Z | |
| dc.identifier.uri | http://hdl.handle.net/11401/90913 | |
| dc.subject | Cookery, Chinese. | |
| dc.title | Chinese Kitchen: Recipes, Techniques and Ingredients, History, and Memories from America's Leading Authority on Chinese Cooking , The | |
| dcterms.abstract | This book has two hundred forty-three recipes written in standard cookbook style. Chapter titles are : Basics, Traditions, and Innovations; Classic's from China's Regions; Buddha Jumps Over the Wall: A Singular Feast; The Rice Bowl; SunTak: The Cooking of my Girlhood; All Foods in Harmony; Pork and Other Meats; Gifts from the Water; Poultry and Other Fowl; Gifts from the Land; Chinese Breads, Noodles, and Dim Sum; Transplanting Chinese Foods in the West; and Some Things Sweet. Before the recipes, there are fifty-three pages titled: Memories of My Food. Details are given for about fifteen alcoholic beverages, eleven equipment items, and eight cooking techniques. Each chapter has pages of information related to its topic. Every recipe has several sentences of historic or culinary detail, and is titled in English and romanized Cantonese, and also in Chinese, by San Yan Wong. After the recipes, there are five pages about wines. Includes a twelve page, three column, cross-referenced index. Bound together are twenty-four pages of color photographs of technique by Alexandra Grablewski. Some herbal information is dispersed throughout the book and a there is a chart of the Five Elements by Stephen Wong of Hong Kong. The author is a cooking teacher, culinary consultant, and winner of cooking and book awards. | |
| dcterms.creator | Lo, Eileen Yin-fei | |
| dcterms.creator | Grablewski, Alexandra | |
| dcterms.dateAccepted | 2009-03-12 | |
| dcterms.description | A Wok Through Chinese Culinary History | |
| dcterms.extent | 452pp., 26.1x21cm., hardbound | |
| dcterms.isPartOf | Dr. Jacqueline M. Newman Chinese Cookbook Collection | |
| dcterms.issued | 1999 | |
| dcterms.language | EN | |
| dcterms.modified | 2009-04-28 | |
| dcterms.provenance | 2009 | |
| dcterms.provenance | 000001537.tif; 104.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 | 3084 | |
| dcterms.provenance | 2430 | |
| dcterms.provenance | RGB | |
| dcterms.provenance | Volume5104.tif<br /> http://digital.library.stonybrook.edu/full-res/Volume5/Volume5104.tif | |
| dcterms.provenance | 187.jp2 | |
| dcterms.provenance | 2589053 | |
| dcterms.provenance | 2.47 MB | |
| dcterms.publisher | William Morrow and Company, Inc. | |
| dcterms.publisher | New York | |
| dcterms.relation | http://www.stonybrook.edu/libspecial/collections/manuscripts/newman.shtml | |
| dcterms.subject | Cookery, Chinese. | |
| dcterms.title | Chinese Kitchen: Recipes, Techniques and Ingredients, History, and Memories from America's Leading Authority on Chinese Cooking , The |
