How to Cook Chinese Without the Ingredients
Rating
Exhibition Title
A Wok Through Chinese Culinary History
Title
How to Cook Chinese Without the Ingredients
Author
Edmonds , Michael
Author 2
Wilcox, Annette
Author 3
Lucchesi, Jean
Description
122pp., 20x15cm., paperback
Imprint
Editions Marocaines et Internationals
City
Tangier
State
Morocco
Date
1966
Date.Digital
2009
Format
Monograph
Subject
Cookery , Chinese .
Resource Type
Electronic/Text
Abstract
This book has one hundred twenty recipes written in standard style . Recipe chapter titles are: Hors d'Oeuvres and Appetizers ; Soups ; Egg Dishes ; Cold Dishes and Salads ; Fish ; Shell Fish ; Chicken and Duck ; Pork ; Other Meats ; Rice and Noodles ; Desserts . Before the recipes , are eighteen pages about eating in the Chinese manner , chopstick use , what to drink , cooking , and chop suey . Includes information about eighteen ingredients , general hints , and a table of weights , measures , and definitions . The recipe index is listed by chapter title . The drawings , in black and white , are by Annette Wilcox , and illustrate the chapter headings . Three other drawings by Jean Lucchesi illustrate technique .
Language
EN
Exhibit Curator
Kristen J. Nyitray, Head, Special Collections and University Archives
Contributors
Kerri Tinucci, Intern, Spring 2009; Jason Torre, University Archivist
Original Owner Information
Dr. Jacqueline M. Newman Chinese Cookbook Collection
Finding Aid
http://www.stonybrook.edu/libspecial/collections/manuscripts/newman.shtml
Web Link
http://www.stonybrook.edu/libspecial/
System Number
000000505
File Name (Identifier)
000000505.tif ; 110.tif
Digital Format
JP2
File Size
729.051 KB
Format.Creation
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.
Tag
Newman collection
Image Height
2340
Image Width
1752
Colorspace
RGB
Checksum
0xAAB6D445
Rights
All rights reserved by the author.
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Dr. Jacqueline M. Newman Chinese Cookbook Collection Exhibit
