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Field name | Value |
---|---|
Reference | TX724.5.C5 L6 1971 |
Library/Archive | Michigan State University |
Title | Peking cooking |
Author/Creator | Lo, Kenneth H. C. |
Date | 1971 |
Collection | Asia |
Collection Overview | While the collection features practically all the world’s cuisines, emphasis is placed upon African cookery and its influence on the Americas. African cookbooks are primarily from those regions linked to the diasporas of the Americas, in addition to South Africa. Researchers can find a growing number of Afro/Caribbean cookbooks, including many from Cuba. Plans are now underway to build a strong collection of Brazilian cookery. |
Place of Publication | New York, New York, USA |
Publisher | Pantheon Books |
Document Type | Printed Cookbook; Domestic Cookbook |
Theme | Global and Ethnic Cuisines; Food Preparation; Food, Race and Ethnicity |
Subjects | regional cuisine cooking techniques recipes religion ingredient restaurant dinners and dining vegetables seafood commodity: eggs desserts |
Cuisine | Chinese cuisine |
Description | Includes foreword and introduction. Discusses the difference between traditional cooking and American Chinese food. Part 1: Methods and ingredients. Part 2: Principal restaurants in Peking and some of their best known dishes. Part 3: Home cooked and other dishes. Recipes include: fried and steamed pork and crab balls, sliced fish in wine sauce, steeped kidney in sesame butter sauce, barbecued stuffed duck, Peking snowballs etc. |
Countries | United States of America |
Places | New York N.Y. |
Copyright and Source Archive | Content compilation © 2020, by the Michigan State University. All rights reserved. |