How to Cook and Eat in Chinese
How to Cook and Eat in Chinese
| dc.date.accessioned | 2021-08-15T07:14:46Z | |
| dc.date.available | 2021-08-15T07:14:46Z | |
| dc.identifier.uri | http://hdl.handle.net/11401/90989 | |
| dc.subject | Cookery, Chinese. - China -- Social life and customs. | |
| dc.title | How to Cook and Eat in Chinese | |
| dcterms.abstract | This book contains two-hundred-twenty-seven recipes written in various styles. The recipe chapter titles are: Red-cooked Meat; Meat Slices; Meat Shreds; Meat Balls or Meat Cakes; Meat Specialities; Beef; Mutton and Lamb; Chicken; Duck ; Fish; Shrimps; Sea Food; Eggs; Vegetables; Soups; Pots; Sweet Things; Rice; Noodles; Pastry. Before the recipes, there is a three page foreword by Hu Shih and a two page preface by Pearl S. Buck. Included are three pages of author's notes and six pages of hints and tips on eating meals at home and in restaurants. Six pages describe acceptable table manners.There are eight pages discussing food groups, and nine pages about cooking materials titled: Fats, Binders, Salters, Sweeteners, Defishers, Spices, and Flavors. There is information about cooking and eating utensils, followed by five more pages about pre-preparation techniques, and nine pages about cooking methods. After the recipes, there is an eleven page chapter on informal and formal meals and menus. Also included are three pages about tea. A list of recipe titles is given in both Chinese and English. There is included a sixteen page, two column, cross-referenced index. A few black and white line drawings illustrate this early classic with its extensive background information. The author's note in this volume is dated March 1945. | |
| dcterms.creator | Chao, Buwei Yang | |
| dcterms.dateAccepted | 2009-03-12 | |
| dcterms.description | A Wok Through Chinese Culinary History | |
| dcterms.extent | 262pp., 20.8x14cm., hardbound | |
| dcterms.isPartOf | Dr. Jacqueline M. Newman Chinese Cookbook Collection | |
| dcterms.issued | 1945 | |
| dcterms.language | EN | |
| dcterms.modified | 2009-04-28 | |
| dcterms.provenance | 2009 | |
| dcterms.provenance | 000000198.tif; 3.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 | 2442 | |
| dcterms.provenance | 1656 | |
| dcterms.provenance | RGB | |
| dcterms.provenance | Volume53.tif<br /> http://digital.library.stonybrook.edu/full-res/Volume5/Volume53.tif | |
| dcterms.provenance | 266.jp2 | |
| dcterms.provenance | 1230651 | |
| dcterms.provenance | 1.17 MB | |
| dcterms.publisher | John Day Company | |
| dcterms.publisher | New York | |
| dcterms.relation | http://www.stonybrook.edu/libspecial/collections/manuscripts/newman.shtml | |
| dcterms.subject | Cookery, Chinese. | |
| dcterms.subject | China -- Social life and customs. | |
| dcterms.title | How to Cook and Eat in Chinese |
