How to Cook Chinese Without the Ingredients
How to Cook Chinese Without the Ingredients
| dc.date.accessioned | 2021-08-15T07:13:01Z | |
| dc.date.available | 2021-08-15T07:13:01Z | |
| dc.identifier.uri | http://hdl.handle.net/11401/90920 | |
| dc.subject | Cookery, Chinese. | |
| dc.title | How to Cook Chinese Without the Ingredients | |
| dcterms.abstract | This book has one hundred twenty recipes written in standard style. Recipe chapter titles are: Hors d'Oeuvres and Appetizers; Soups; Egg Dishes; Cold Dishes and Salads; Fish; Shell Fish; Chicken and Duck; Pork; Other Meats; Rice and Noodles; Desserts. Before the recipes, are eighteen pages about eating in the Chinese manner, chopstick use, what to drink, cooking, and chop suey. Includes information about eighteen ingredients, general hints, and a table of weights, measures, and definitions. The recipe index is listed by chapter title. The drawings, in black and white, are by Annette Wilcox, and illustrate the chapter headings. Three other drawings by Jean Lucchesi illustrate technique. | |
| dcterms.creator | Edmonds, Michael | |
| dcterms.creator | Wilcox, Annette | |
| dcterms.creator | Lucchesi, Jean | |
| dcterms.dateAccepted | 2009-03-12 | |
| dcterms.description | A Wok Through Chinese Culinary History | |
| dcterms.extent | 122pp., 20x15cm., paperback | |
| dcterms.isPartOf | Dr. Jacqueline M. Newman Chinese Cookbook Collection | |
| dcterms.issued | 1966 | |
| dcterms.language | EN | |
| dcterms.modified | 2009-04-28 | |
| dcterms.provenance | 2009 | |
| dcterms.provenance | 000000505.tif; 110.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 | 2340 | |
| dcterms.provenance | 1752 | |
| dcterms.provenance | RGB | |
| dcterms.provenance | Volume5110.tif<br /> http://digital.library.stonybrook.edu/full-res/Volume5/Volume5110.tif | |
| dcterms.provenance | 194.jp2 | |
| dcterms.provenance | 746548 | |
| dcterms.provenance | 0.71 MB | |
| dcterms.publisher | Editions Marocaines et Internationals | |
| dcterms.publisher | Tangier | |
| dcterms.publisher | Morocco | |
| dcterms.relation | http://www.stonybrook.edu/libspecial/collections/manuscripts/newman.shtml | |
| dcterms.subject | Cookery, Chinese. | |
| dcterms.title | How to Cook Chinese Without the Ingredients |
