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Field name | Value |
---|---|
Reference | TX725 .C52 1936 |
Library/Archive | Michigan State University |
Title | Shanghai restaurant Chinese cookery book |
Author/Creator | Zheng, Shaojing |
Date | 1936 |
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 | London, UK |
Publisher | Proprietors of The Shanghai Restaurant |
Document Type | Printed Cookbook; Commercial Cookbook |
Theme | Global and Ethnic Cuisines |
Subjects | recipes cooking techniques restaurant sample menu dinners and dining seafood animal products |
Cuisine | Chinese cuisine |
Description | Includes preface and general information. Recipes include: shark's fins, bird's nests, steamed whole duck, fried minced pigeon, spiced trotters, chicken chowder, stewed pork cutlets etc. |
Countries | United States of America |
Copyright and Source Archive | Content compilation © 2020, by the Michigan State University. All rights reserved. |