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Nutrition and Diet with Chinese Cooking / by Christine Y. C. Liu, M.P.H. ; book design and illustrations by Jacqueline Sharp.
LIBRA - Rare TX724.5.C5 L566
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- Format:
- Book
- Author/Creator:
- Liu, Christine Y. C., author.
- Language:
- English
- Subjects (All):
- Cooking, Chinese.
- Nutrition.
- Diet.
- Penn Provenance:
- Simmons, Sally (donor)
- Thrall, Charles (donor)
- Physical Description:
- [10], 322, [4] pages : illustrations ; 23 cm
- Edition:
- Third Edition Revised
- Other Title:
- Chinese cooking
- Place of Publication:
- [Ann Arbor : Liu], 1979.
- Contents:
- Introduction
- Is Chinese Food Nutritious? The protein facts; Other advantages
- About Monosodium Gultamate (MSG)
- Custom, Chopsticks and Tea
- Method of Preparation and Cooking
- Cooking Utensils
- Menu Planning. Color, variety, timing, nutrition and diet, management and sample menus
- Recipes. A. Soup; B. Meat; C. Poultry; D. Seafood; E. Vegetables; F. Bean Curd (To Fu); G. Rice, Noodles and Chinese Steamed Bread; H. Eggs; I. Desserts and Snacks
- Chinese Ingredients and Seasonings.
- Notes:
- Includes bibliographical references (page 319) and indexes.
- Local Notes:
- TX724.5.C5.L566 presented to the Penn Libraries in 2010 by Sally Simmons and Charles Thrall.
- OCLC:
- 38221306
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