Oriental Cookbook, The: A Guide to Cooking and Marketing in English and Chinese, 3rd ed.
Oriental Cookbook, The: A Guide to Cooking and Marketing in English and Chinese, 3rd ed.
| dc.date.accessioned | 2021-08-15T07:14:23Z | |
| dc.date.available | 2021-08-15T07:14:23Z | |
| dc.identifier.uri | http://hdl.handle.net/11401/90974 | |
| dc.subject | Cookery, Chinese | |
| dc.title | Oriental Cookbook, The: A Guide to Cooking and Marketing in English and Chinese, 3rd ed. | |
| dcterms.abstract | The recipes in this book are mainly borrowed from another cookbook titled the `New Cook Book` by Miss Parola. The book has been translated and adapted to local requirements. A glossary of terms is included. Also included is a table of contents and an index. | |
| dcterms.dateAccepted | 2009-03-12 | |
| dcterms.description | A Wok Through Chinese Culinary History | |
| dcterms.extent | 288pp., 24x16cm., hardbound | |
| dcterms.isPartOf | Dr. Jacqueline M. Newman Chinese Cookbook Collection | |
| dcterms.issued | 1905 | |
| dcterms.language | EN | |
| dcterms.modified | 2009-04-28 | |
| dcterms.provenance | 2009 | |
| dcterms.provenance | 999999999.tif; 162.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 | 2856 | |
| dcterms.provenance | 1896 | |
| dcterms.provenance | RGB | |
| dcterms.provenance | Volume5162.tif<br /> http://digital.library.stonybrook.edu/full-res/Volume5/Volume5162.tif | |
| dcterms.provenance | 250.jp2 | |
| dcterms.provenance | 1209730 | |
| dcterms.provenance | 1.15 MB | |
| dcterms.publisher | Kelly & Walsh Limited | |
| dcterms.publisher | Shanghai | |
| dcterms.publisher | China | |
| dcterms.relation | http://www.stonybrook.edu/libspecial/collections/manuscripts/newman.shtml | |
| dcterms.subject | Cookery, Chinese | |
| dcterms.title | Oriental Cookbook, The: A Guide to Cooking and Marketing in English and Chinese, 3rd ed. |
