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Chinese Banquet, A

dc.date.accessioned2021-08-15T07:16:43Z
dc.date.available2021-08-15T07:16:43Z
dc.identifier.urihttp://hdl.handle.net/11401/91066
dc.subjectCookery, Chinese.
dc.titleChinese Banquet, A
dcterms.abstractThis 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.creatorDygert, Eloise Edwards
dcterms.dateAccepted2009-03-12
dcterms.descriptionA Wok Through Chinese Culinary History
dcterms.extent43pp., 21.8x11cm., hand-sewn paperback
dcterms.isPartOfDr. Jacqueline M. Newman Chinese Cookbook Collection
dcterms.issued1928
dcterms.languageEN
dcterms.modified2009-04-28
dcterms.provenance2009
dcterms.provenance00002534.tif; 2.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.provenance2490
dcterms.provenance1278
dcterms.provenanceRGB
dcterms.provenanceVolume52.tif<br /> http://digital.library.stonybrook.edu/full-res/Volume5/Volume52.tif
dcterms.provenance343.jp2
dcterms.provenance995936
dcterms.provenance0.95 MB
dcterms.relationhttp://www.stonybrook.edu/libspecial/collections/manuscripts/newman.shtml
dcterms.subjectCookery, Chinese.
dcterms.titleChinese Banquet, A


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