MARC details
| 000 -LEADER |
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| fixed length control field |
03538cam a2200373 i 4500 |
| 001 - CONTROL NUMBER |
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| control field |
308108825 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
UkMaC |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20240117114746.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
191015s2020 enka 001 0 eng d |
| 015 ## - NATIONAL BIBLIOGRAPHY NUMBER |
|---|
| National bibliography number |
GBC002915 |
| Source |
bnb |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(OCoLC)1122917758 |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(Uk)019665992 |
| 040 ## - CATALOGING SOURCE |
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| Original cataloging agency |
StDuBDS |
| Language of cataloging |
eng |
| Transcribing agency |
StDuBDS |
| Modifying agency |
Uk |
| Description conventions |
rda |
| 041 0# - LANGUAGE CODE |
|---|
| Language code of text/sound track or separate title |
eng |
| -- |
chi |
| 042 ## - AUTHENTICATION CODE |
|---|
| Authentication code |
ukblcatcopy |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
641.5951 |
| Edition number |
23 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Chow, Dolly, |
| Relator term |
author. |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Chow! : |
| Remainder of title |
Secrets of Chinese cooking; 75 selected recipes with notes on table etiquette / |
| Statement of responsibility, etc. |
by Dolly Chow |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Date of publication, distribution, etc. |
1959 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xxxi, 319 pages : |
| Other physical details |
illustrations ; |
| Dimensions |
19 cm |
| 336 ## - CONTENT TYPE |
|---|
| Content type term |
text |
| Content type code |
txt |
| Source |
rdacontent |
| 337 ## - MEDIA TYPE |
|---|
| Media type term |
unmediated |
| Media type code |
n |
| Source |
rdamedia |
| 338 ## - CARRIER TYPE |
|---|
| Carrier type term |
volume |
| Carrier type code |
nc |
| Source |
rdacarrier |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Includes index. |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Cover title. |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Originally published under the title Chinese recipes in 1936, Shanghai. Previously published in 2017 by Guangxi Normal University Press, Shanghai, China. |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Formerly CIP. |
| Institution to which field applies |
Uk |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
The Housewife and Cooking -- The Art of Cooking -- Methods of Cooking -- Flavoring -- Use of Flour -- Selection of Ingredients -- Serving -- Dinner Parties -- Restaurant Dinners -- Home Dinners -- Plain Daily Meals -- Table Manners -- Seating Arrangements -- Don'ts at a Chinese Dinner Table -- How to Hold Chopsticks -- How to Hold Rice Bowls -- Table Service -- Tea -- Wine and Song -- Kitchen Utensils -- Ingredients and Condiments -- Soya Sauce -- Shaohsing Wine -- Winter Mushrooms -- How to Boil Mushrooms -- Bed Haws -- Bamboo Shoots -- Ginger -- Chinese Onion -- Selected Recipes -- Basics -- Fowl Dishes -- Meat Dishes -- Seafood Dishes -- Vegetable Dishes -- Soups -- Desserts -- Pastry -- Suggested Menus. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
A cook book infused with Chinese heritage - 75 easy to follow recipes New edition of the classic, bestselling traditional Chinese cookbook, a staple in Chinese and US kitchens for 83 years First printed in 1936, the book has been reprinted 68 times and has sold over 300,000 copies in China. The present edition features a new preface and new introductions to chapters by Dolly's great-grand-niece, art collector and philanthropist Carolyn Hsu-Balcer. The provinces of China are united by their love of a good meal. Each has their own specialties and methods of preparation - all of which are, of course, purported to be 'the best'. Rather than attempting to cover the entirety of Chinese cuisine, this charming little book instead focuses on recipes born from melding the author's favorite family menus with tips on traditional preparation and table etiquette as dictated by Confucius 2500 years ago. The result is an informative and delicious peek into the Chinese food culture of the early twentieth century. Requiring only minimal materials and expertise, the recipes are accessible and flavourful, while the insights into traditional Chinese eating customs will be of use for travellers hoping to dine authentically while abroad. Chow! guides the reader through the basics - how to wash rice, serve tea and make noodles from scratch - before introducing them to a variety of dishes based around meat, seafood and vegetables. Whether you seek familiar tastes or adventurous dishes, Chow! has it all: from stuffed mushrooms and fried rice to minced pigeon, crab fat with green vegetables and duck tongue soup. |
| 546 ## - LANGUAGE NOTE |
|---|
| Language note |
Chinese and English. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Cooking, Chinese. |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Cooking, Chinese. |
| Source of heading or term |
fast |
| Authority record control number or standard number |
(OCoLC)fst01753278 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Dewey Decimal Classification |
| Suppress in OPAC |
Do not suppress from OPAC |