Joyce Chen Cook Book, The
Rating
Exhibition Title
A Wok Through Chinese Culinary History
Title
Joyce Chen Cook Book , The
Author
Chen , Joyce
Description
223pp., 22.1x19.3cm., hardbound
Imprint
J . B . Lippincott
City
Philadelphia
State
Pennsylvania
Date
1962
Date.Digital
2009
Format
Monograph
ISBN
397002588
Subject
Cookery , Chinese .
Resource Type
Electronic/Text
Abstract
This book has eighty-six recipes written in standard style , and is titled in both English and Chinese . Recipe category titles include : Appetizers ; Soup ; Poultry ; Beef ; Pork ; Seafood ; Eggs ; Vegetables ; Fried Rice ; Chinese Noodles ; and Dessert . Before the recipes there is a two page chart that lists recipes with page number , relative cost , preparation and serving temperatures , meal component , depth of seasoning , and other differences . There is a single page foreword by Dr . Paul Dudley White , followed by two pages by Robert S . Woodbury , a single page dedication , and three pages about the book by author . Also includes a nineteen page glossary of thirty-six ingredients , their names titled in Chinese and English . There are three pages about utensils , and five more about preparations for Chinese cooking . There are six pages about seven cooking methods and three uses of cornstarch . There are two pages about elements of good dishes , and five others tell how to cook rice . Two pages explain chopstick use . Two pages discuss tea and four other pages discuss eating at home versus eating at a restaurant as well as regional cooking . Three pages explain how to grow bean spouts , four others advise how to make seven dipping sauces for the table . Four pages discuss measurement . There is one or more pages of general information precede every recipe chapter . After the recipes , there are eight pages that explain how to make noodles , egg rolls , wonton skins , and mandarin pancakes ; these are illustrated with black and white line drawings . Included is six pages of suggested menu planning and furthermore , six pages list shopping tips and fifteen mail order locations . There are two pages by the author about what she believes is important about cooking , followed by an endnote by the author . There is also four pages of shopping lists which contains fifty-eight items that are written in both Chinese and English . Many black and white line drawings throughout this volume of Cantonese , Szechuan , and Northern recipes . The book is designed and printed as a Nimrod Press Book of Boston , MA .
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
000000220
File Name (Identifier)
000000220.tif ; 52.tif
Digital Format
JP2
File Size
1748.797 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
2610
Image Width
2274
Colorspace
RGB
Checksum
0x5544680E
Rights
All rights reserved by the author.
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