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Chow! : Secrets of Chinese cooking; 75 selected recipes with notes on table etiquette / by Dolly Chow

By: Chow, Dolly [author.]Material type: TextTextLanguage: English, Chinese Publication details: 1959Description: xxxi, 319 pages : illustrations ; 19 cmContent type: text Media type: unmediated Carrier type: volumeSubject(s): Cooking, Chinese | Cooking, ChineseDDC classification: 641.5951
Contents:
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.
Summary: 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.
List(s) this item appears in: George Silver cookery collection
Holdings
Item type Current library Home library Collection Shelving location Class number Status Notes Date due Barcode Item reservations
Reference book Reference book Paul Hamlyn Library Paul Hamlyn Library George Silver cookery collection Floor 2 Mobile shelves 641.5951 CHO (Browse shelf(Opens below)) Not for loan Donated by Jonathan Silver 07042612
Total reservations: 0

Includes index.

Cover title.

Originally published under the title Chinese recipes in 1936, Shanghai. Previously published in 2017 by Guangxi Normal University Press, Shanghai, China.

Formerly CIP. Uk

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.

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.

Chinese and English.

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