Joyce Chen Cook Book, The
Joyce Chen Cook Book, The
| dc.date.accessioned | 2021-08-15T07:15:25Z | |
| dc.date.available | 2021-08-15T07:15:25Z | |
| dc.identifier.uri | http://hdl.handle.net/11401/91014 | |
| dc.subject | Cookery, Chinese. | |
| dc.title | Joyce Chen Cook Book, The | |
| dcterms.abstract | This book has eighty-six recipes written in standard style, and is titled in both English and Chinese. Recipe category titles include: Appetizers; Soup; Poultry; Beef; Pork; Seafood; Eggs; Vegetables; Fried Rice; Chinese Noodles; and Dessert. Before the recipes there is a two page chart that lists recipes with page number, relative cost, preparation and serving temperatures, meal component, depth of seasoning, and other differences. There is a single page foreword by Dr. Paul Dudley White, followed by two pages by Robert S. Woodbury, a single page dedication, and three pages about the book by author. Also includes a nineteen page glossary of thirty-six ingredients, their names titled in Chinese and English. There are three pages about utensils, and five more about preparations for Chinese cooking. There are six pages about seven cooking methods and three uses of cornstarch. There are two pages about elements of good dishes, and five others tell how to cook rice. Two pages explain chopstick use. Two pages discuss tea and four other pages discuss eating at home versus eating at a restaurant as well as regional cooking. Three pages explain how to grow bean spouts, four others advise how to make seven dipping sauces for the table. Four pages discuss measurement. There is one or more pages of general information precede every recipe chapter. After the recipes, there are eight pages that explain how to make noodles, egg rolls, wonton skins, and mandarin pancakes; these are illustrated with black and white line drawings. Included is six pages of suggested menu planning and furthermore, six pages list shopping tips and fifteen mail order locations. There are two pages by the author about what she believes is important about cooking, followed by an endnote by the author. There is also four pages of shopping lists which contains fifty-eight items that are written in both Chinese and English. Many black and white line drawings throughout this volume of Cantonese, Szechuan, and Northern recipes. The book is designed and printed as a Nimrod Press Book of Boston, MA. | |
| dcterms.creator | Chen, Joyce | |
| dcterms.dateAccepted | 2009-03-12 | |
| dcterms.description | A Wok Through Chinese Culinary History | |
| dcterms.extent | 223pp., 22.1x19.3cm., hardbound | |
| dcterms.isPartOf | Dr. Jacqueline M. Newman Chinese Cookbook Collection | |
| dcterms.issued | 1962 | |
| dcterms.language | EN | |
| dcterms.modified | 2009-04-28 | |
| dcterms.provenance | 2009 | |
| dcterms.provenance | 000000220.tif; 52.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 | 2610 | |
| dcterms.provenance | 2274 | |
| dcterms.provenance | RGB | |
| dcterms.provenance | Volume552.tif<br /> http://digital.library.stonybrook.edu/full-res/Volume5/Volume552.tif | |
| dcterms.provenance | 291.jp2 | |
| dcterms.provenance | 1790768 | |
| dcterms.provenance | 1.71 MB | |
| dcterms.publisher | J. B. Lippincott | |
| dcterms.publisher | Philadelphia | |
| dcterms.publisher | Pennsylvania | |
| dcterms.relation | http://www.stonybrook.edu/libspecial/collections/manuscripts/newman.shtml | |
| dcterms.subject | Cookery, Chinese. | |
| dcterms.title | Joyce Chen Cook Book, The |
