Chinese Banquet, A
Chinese Banquet, A
dc.date.accessioned | 2021-08-15T07:16:43Z | |
dc.date.available | 2021-08-15T07:16:43Z | |
dc.identifier.uri | http://hdl.handle.net/11401/91066 | |
dc.subject | Cookery, Chinese. | |
dc.title | Chinese Banquet, A | |
dcterms.abstract | This book has twenty-one recipes. Before the recipes there is a single page titled: `Interpretations.` `Interpretations` is about Chinese food and recipes within the book, said to be developed by the author to fit the average American household. A single page of contents lists the recipes in page order. Before the recipes are four pages printed only on the right side; these are about boiling noodles, cooking vegetables, brewing tea, making egg shreds, frying dried noodles, and other useful information. The cover design is by Helen Dearinger. | |
dcterms.creator | Dygert, Eloise Edwards | |
dcterms.dateAccepted | 2009-03-12 | |
dcterms.description | A Wok Through Chinese Culinary History | |
dcterms.extent | 43pp., 21.8x11cm., hand-sewn paperback | |
dcterms.isPartOf | Dr. Jacqueline M. Newman Chinese Cookbook Collection | |
dcterms.issued | 1928 | |
dcterms.language | EN | |
dcterms.modified | 2009-04-28 | |
dcterms.provenance | 2009 | |
dcterms.provenance | 00002534.tif; 2.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 | 2490 | |
dcterms.provenance | 1278 | |
dcterms.provenance | RGB | |
dcterms.provenance | Volume52.tif<br /> http://digital.library.stonybrook.edu/full-res/Volume5/Volume52.tif | |
dcterms.provenance | 343.jp2 | |
dcterms.provenance | 995936 | |
dcterms.provenance | 0.95 MB | |
dcterms.relation | http://www.stonybrook.edu/libspecial/collections/manuscripts/newman.shtml | |
dcterms.subject | Cookery, Chinese. | |
dcterms.title | Chinese Banquet, A |