Chinese Banquet Cookbook: Authentic Feasts from China's Regions, The
Chinese Banquet Cookbook: Authentic Feasts from China's Regions, The
| dc.date.accessioned | 2021-08-15T07:13:47Z | |
| dc.date.available | 2021-08-15T07:13:47Z | |
| dc.identifier.uri | http://hdl.handle.net/11401/90950 | |
| dc.subject | Cookery, Chinese. | |
| dc.title | Chinese Banquet Cookbook: Authentic Feasts from China's Regions, The | |
| dcterms.abstract | This book has ninety nine recipes written in standard cookbook style. Chapter titles are: The First Course; Canton: Cooking of the South; Peking: Cooking of the North; Shanghai: Cooking of the East; Szechuan and Hunan: Cooking of the West; Hakka: Cooking of the Nomads; Hoi Sin: Food from the Water; Choy: Food from the Earth; Gung Hay Fat Choy: Cooking for a Happy New Year; and Sweets: The Last Course. Before the recipes, there are sixty pages about Chinese banquets. Includes a seventeen page glossary of sixty-three ingredients in both English and Chinese; a shopping guide for fowl, fish, seafood, and drinks; a detailed list of cooking equipment; ten preparation and cooking techniques including eight vegetable sculptures; and information regarding the correct way to eat. Every recipe is titled in Chinese, romanized Cantonese, and English. Most of the recipes include some background information. Includes several black and white drawings of equipments and techniques, by Lauren Jarrett. The book is subtitled: Authentic Feasts from China's Regions. | |
| dcterms.creator | Lo, Eileen Yin-fei | |
| dcterms.dateAccepted | 2009-03-12 | |
| dcterms.description | A Wok Through Chinese Culinary History | |
| dcterms.extent | 246pp., 24.2x18.5cm., hardbound | |
| dcterms.isPartOf | Dr. Jacqueline M. Newman Chinese Cookbook Collection | |
| dcterms.issued | 1985 | |
| dcterms.language | EN | |
| dcterms.modified | 2009-04-28 | |
| dcterms.provenance | 2009 | |
| dcterms.provenance | 000001536.tif; 14.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 | 2840 | |
| dcterms.provenance | 2152 | |
| dcterms.provenance | RGB | |
| dcterms.provenance | Volume514.tif<br /> http://digital.library.stonybrook.edu/full-res/Volume5/Volume514.tif | |
| dcterms.provenance | 225.jp2 | |
| dcterms.provenance | 2255328 | |
| dcterms.provenance | 2.15 MB | |
| dcterms.publisher | Crown Publishers | |
| dcterms.publisher | New York | |
| dcterms.relation | http://www.stonybrook.edu/libspecial/collections/manuscripts/newman.shtml | |
| dcterms.subject | Cookery, Chinese. | |
| dcterms.title | Chinese Banquet Cookbook: Authentic Feasts from China's Regions, The |
