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The Chinese Cook Book : covering the entire field of Chinese Cookery in the Chinese order of serving, from nuts to soup / compiled and edited for the American Cook by Mr. M. Sing Au; with decorations by Warren G. Troutman.
LIBRA - Rare TX724.5.C5 C54 1961
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- Format:
- Book
- Author/Creator:
- Au, M. Sing, 1906- compiler, editor.
- Language:
- English
- Subjects (All):
- Cooking, Chinese.
- Menus.
- Theater--China.
- Theater.
- Chinese drama--History and criticism.
- Chinese drama.
- Physical Description:
- 47, [1] pages : illustrations ; 23 cm
- Other Title:
- Chinese Cook Book : covering the entire field of Chinese Cookery in the oriental order of serving, from nuts to soup
- Place of Publication:
- Reading, Pa. : Published by Culinary Arts Press, 1961.
- Contents:
- Introduction / M. Sing Au
- A Dissertation on Roast Pig / Charles Lamb
- The Chinese Theater / Alix Williamson
- That Lingering Taste
- The Art of Dining
- Chopsticks and Bowls
- The Nine-Course Dinner
- Seasonings and Gravies
- Noodles
- Chop Suey
- Duck
- Rice
- Soups
- Shrimp
- Pork
- Fish
- Beef
- Chicken
- Eggs
- Vegetables
- Bean Sprouts
- Bean Curd-Tofu
- Salads
- Wun Tun
- Rice Noodles
- Cakes and Sweets
- Notes:
- "With an Essay by Charles Lamb"--Cover.
- Sayings on front cover and at bottom of each page are in English with Chinese characters.
- Contains samples of menus
- Includes index.
- Local Notes:
- TX724.5.C5.C54 1961: Presented to the Penn Libraries by Phyllis Gosfeld in 2016 is stapled with color illustrated paper cover with illustration of cook within bamboo sticks frame.
- Contains:
- Lamb, Charles, 1775-1834. Dissertation upon roast pig.
- Williamson, Alix. Chinese Theater.
- OCLC:
- 1455642
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