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Libros antiguos y modernos

Yanrong, Wang Editor

Chinese Cooking

Beijing: Zhaohua Publishing, 1983.,

18,00 €

Pali s.r.l. Libreria

(Roma, Italia)

Habla con el librero

Formas de Pago

Detalles

Autor
Yanrong, Wang Editor
Editores
Beijing: Zhaohua Publishing, 1983.
Materia
Food & Cooking
Descripción
S
Sobrecubierta
No
Conservación
Como nuevo
Encuadernación
Tapa blanda
Copia autógrafa
No
Primera edición
No

Descripción

First Edition. 8vo - over 7æ" - 9æ" tall. 8vo, photo wraps with flaps, 176pp. Recipe index. 16pp colour photos of prepared dishes. a few instructional diagrams. 186 recipes in the main part of the book with 15 dim sum recipes and 4 recipes in an appendix. Some notes on diet and health, Chinese ingredients and utensils. The measurements are given in metric format and each recipe is provided with a anme in Chinese characters. The English is quite good although some editorial notes on some of the ingredients for non-Asian cooks would have been helpful (One recipes calls for Wosun Lettuce and Tree ears). The book's recipes touch upon China's culinary regions but the recipes are not grouped and their regional origins are not identified. Many interesting recipes: Squirrel-Fish, Cauliflower on a Lotus, Ten Ingredient Fire Pot, Strange flavour Chicken, Tremella in Rock Sugar soup. (Tremella is a white tree fungi). The Dim sum recipes include Steamed pork Dumplings, Roast Pork Streamed buns, Boiled Dumplings, Peach-shaped steamed buns.
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