Wok Through Time, A
Wok Through Time, A
| dc.date.accessioned | 2021-08-15T07:16:40Z | |
| dc.date.available | 2021-08-15T07:16:40Z | |
| dc.identifier.uri | http://hdl.handle.net/11401/91064 | |
| dc.subject | Cookery, Singaporean. - Cookery, Chinese. | |
| dc.title | Wok Through Time, A | |
| dcterms.abstract | This book has sixty-one recipes written in standard style. Recipe chapter titles include: My Dad the Chef; Cooking for VIPs and Celebrities; and Bringing Modern Chinese Cuisine to the World. Before the recipes, there is a two page Foreword by Pamelia Lee, an international tourism consultant. This is followed by a two page dedication and a two page acknowledgement. Included are two pages about the author's father, Leong Mun Soon whose nickname was Shark's Fin Soon and was considered one of the best Chinese chefs in Kuala Lumpur. The author, Sam Leong, is an award winning chef at the Four Seasons Hotel's Jiang Nan Chun restaurant in Singapore. He is also the director of kitchens for the Tong Luk Group of more than twenty restaurants in Singapore. Each recipe has full-page color photograph of the completed dish by Joyce Choo. After the recipes, there is a nine page glossary, each with four ingredients and color photographs. A single page gives weight and measurement conversions for liquids and volume conversions, length, dry measures, and oven temperatures. The last two pages are a collage of Sam Leong. Rear flyleaf has kudos from one editor and two well-known professional chefs who consider his Chinese cuisine as one with modern twists that turn out beautifully and are always well-received. | |
| dcterms.creator | Leong, Sam | |
| dcterms.dateAccepted | 2009-03-12 | |
| dcterms.description | A Wok Through Chinese Culinary History | |
| dcterms.extent | 184pp., 24.7x22.6cm., hardbound | |
| dcterms.isPartOf | Dr. Jacqueline M. Newman Chinese Cookbook Collection | |
| dcterms.issued | 2004 | |
| dcterms.language | EN | |
| dcterms.modified | 2009-04-28 | |
| dcterms.provenance | 2009 | |
| dcterms.provenance | 000002650.tif; 98.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 | 2898 | |
| dcterms.provenance | 2550 | |
| dcterms.provenance | RGB | |
| dcterms.provenance | Volume598.tif<br /> http://digital.library.stonybrook.edu/full-res/Volume5/Volume598.tif | |
| dcterms.provenance | 341.jp2 | |
| dcterms.provenance | 3190294 | |
| dcterms.provenance | 3.04 MB | |
| dcterms.publisher | Times Editions | |
| dcterms.publisher | Singapore | |
| dcterms.relation | http://www.stonybrook.edu/libspecial/collections/manuscripts/newman.shtml | |
| dcterms.subject | Cookery, Singaporean. | |
| dcterms.subject | Cookery, Chinese. | |
| dcterms.title | Wok Through Time, A |
