Chinese-Japanese Cook Book
Rating
Exhibition Title
A Wok Through Chinese Culinary History
Title
Chinese-Japanese Cook Book
Author
Bosse , Sara
Author 2
Watanna, Onoto
Description
120pp., 16.6x10cm., hardbound
Imprint
Rand McNally
City
Chicago
State
Illinois
Date
1914
Date.Digital
2009
Format
Monograph
Subject
Cookery , Chinese .
Subject 2
Cookery, Japanese.
Resource Type
Electronic/Text
Abstract
This book has sixty-two recipes in its Chinese section , all written in narrative style . The recipe categories are titled : Soups ; Gravy ; Fish ; Poultry and Game ; Meats ; Chop Sueys ; Chow Mains ; Fried Rice ; Omelettes ; Vegetables ; and Cakes . There is a three-page introduction that includes instructions for preparation of rice and tea . After the Chinese recipes is the Japanese section . There is a list of fifty Chinese and Japanese ingredients . There is an alphabetic recipe index by country , and another by category . Includes an advertisement for three other books . The only illustration is located on the cover .
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
000000114
File Name (Identifier)
000000114.tif ; 122.tif
Digital Format
JP2
File Size
631.761 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
1928
Image Width
1152
Colorspace
RGB
Checksum
0x67A1225F
Rights
All rights reserved by the author.
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