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Wok

dc.date.accessioned2021-08-15T07:15:29Z
dc.date.available2021-08-15T07:15:29Z
dc.identifier.urihttp://hdl.handle.net/11401/91017
dc.subjectWok cookery. - Quick and easy cookery. - Cookery, Chinese.
dc.titleWok
dcterms.abstractThis book is about the tradition of the wok. Though it is used mainly for stir-fry, this book suggests other ways in which to use a wok. Chapter titles include: All about wok, Basic ingredients, Appetizers and Entrees, Soups, Rice and Noodles, Seafood, Beef and Pork, Chicken and Duck, Vegetables, and Desserts.
dcterms.creatorLiley, Vicki
dcterms.dateAccepted2009-03-12
dcterms.descriptionA Wok Through Chinese Culinary History
dcterms.extent111pp. : col. ill.; 25 cm., paperback
dcterms.isPartOfDr. Jacqueline M. Newman Chinese Cookbook Collection
dcterms.issued1998
dcterms.languageEN
dcterms.modified2009-04-28
dcterms.provenance2009
dcterms.provenance098765431.tif; 55.tif
dcterms.provenanceThis 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.provenance2936
dcterms.provenance2824
dcterms.provenanceRGB
dcterms.provenanceVolume555.tif<br /> http://digital.library.stonybrook.edu/full-res/Volume5/Volume555.tif
dcterms.provenance294.jp2
dcterms.provenance2046663
dcterms.provenance1.95 MB
dcterms.publisherPeriplus
dcterms.publisherNorth Clarendon
dcterms.publisherVermont
dcterms.relationhttp://www.stonybrook.edu/libspecial/collections/manuscripts/newman.shtml
dcterms.subjectWok cookery.
dcterms.subjectQuick and easy cookery.
dcterms.subjectCookery, Chinese.
dcterms.titleWok


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