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Libri antichi e moderni

Yanrong, Wang Editor

Chinese Cooking

Beijing: Zhaohua Publishing, 1983.,

18,00 €

Pali s.r.l. Libreria

(Roma, Italia)

Parla con il Libraio

Metodi di Pagamento

Dettagli

Autore
Yanrong, Wang Editor
Editori
Beijing: Zhaohua Publishing, 1983.
Soggetto
Food & Cooking
Descrizione
S
Sovracoperta
No
Stato di conservazione
Come nuovo
Legatura
Brossura
Copia autografata
No
Prima edizione
No

Descrizione

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.