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Ford, Isaac NBiblio.com

Tropical America

Chang, Flora L; & Gaynell M FuchsBiblio.com

Five Treasures of Chinese Cuisine

1977030553Taipei Taiwan: Oriental Publishing Company 1977. VERY SCARCE cookbook. Fine condition but for curious green markings on the fore-edge only of the text block NO text or illustrations are affected. Pages are otherwise fresh crisp clean and unmarked. PHOTOS UPON REQUEST. Bright and shiny. Sharp corners. NO owner's name or bookplate. NOT a library discard. NOT a remainder. With 12 plates on glossy stock showing 24 full color photos of completed recipes. Bound in the original gilt-stamped light brown cloth. From a review in South China Morning Post by Susan Jung: "How can you not love a book that has a section called How to Choose a Cook In Five Treasures of Chinese Cuisine 1977 authors Flora Chang from Fuzhou Fujian province and her friend Gaynell Fuchs from Windsor Connecticut are being a little tongue-in-cheek when they write While it is doubtful if many of our readers will be in a position to hire a Chinese cook some suggestions on how to judge a cook may come in handy when appraising ones own efforts. In China the cook would be given a food allowance and part of the job would be to select the food as well as to prepare and cook it. The employer would take all these tasks into account when making the decision. The authors suggest testing the skills of the cook whether hired or yourself with three dishes: egg flower soup steamed pork hash and stir-fried beef. The five treasures Chang and Fuchs refer to in the title are the cuisines of Canton now Guangzhou Fukien now Fujian Peking now Beijing Shanghai and Sichuan and they also write about general recipes noodles rice pickles condiments that are similar across China. In the Cantonese chapter we get recipes for oxtail stew with raw peanuts crab with black bean sauce sweet and sour pork and winter melon soup. Fukienese recipes include fish and tofu soup deep-fried shrimp balls eight treasure crab rice and stuffed clams. From Peking there are recipes for birds nest soup a modified Peking duck top left; the traditional recipe requires equipment not found in most home kitchens braised pigs intestines and mandarin pancakes. The chapter on Shanghai cuisine includes dishes such as chicken and watermelon soup drunken chicken lions head meatballs top and paper wrapped spareribs. And in the Sichuan section there are recipes for ma la beef shreds bon bon chicken and sour hot sea cucumbers.". Hardcover. Fine condition/No dust jacket. Illus. by NOT a library discard. 390pp. Great Packaging Fast Shipping. Oriental Publishing Company Hardcover

About Books · États-Unis197,50 $US≈ 167,10 €

Clarke, Mrs Charles (Edith Nicholls)Biblio.com

PLAIN COOKERY RECIPES as Taught in the School / HIGH-CLASS COOKERY RECIPES as Taught in the School Two Books in One volume

190408488London: William Clowes & Sons 1904. UK 12th edition for the Plain Cookery Recipes; 9th edition for the High-Class Cookery Recipes. There is Prize label adhered to the back of the front cover from the Radnorshire County Council of Llndrindod Wells dated 1906 there is a waviness to the leading edge of the front cover where that area had taken in moisture at some point the cover is structurally sound but the leading edge is slightly depressed at the midpoint the cover edge are worn with the boards showing at the cover corner tips part of the leather title square to the spine has chipped off the pages are generally clean but there are several small cooking spots to a few of the pages the hinges are solid there are small pen marks to one page about Good overall; no dust jacket perhaps as published. I believe this book has been professionally rebound in dark tan leather with the original facings to the covers and spine adhered. The hinges have been reinforced and perhaps new marbled endpapers installed. 18 x 12.5 cm leather covers with seal of Radnorshire County Council in gold to the front cover gold borders marbled endpapers viii then 1-144pp for Plain Cookery Recipes index then xiv 1-282pp for Highclass Cookery Recipes index. Official Handbook of the National Training School of Cookery ad other branches of Domestic Economy. ad for Robinson's Patent Barley and for Lovelock's Knofe Cleaning Machines The National Training School Of Cookery was a teaching organisation in London from 1873 to 1962. It changed its name to The National Training School of Cookery and Other Branches of Domestic Economy in 1902 and in 1931 became The National Training College of Domestic Science. The first Lady Superintendent of the National was Lady Barker who lasted little more than a year. She was succeeded in 1875 by one of the early pupils of the School Miss Edith Nicholls soon to be married and henceforth known as Mrs Charles Clarke. Her term of office lasted 45 years and she was succeeded by her daughter. Recioes in the Plain Cookery include Irish Stew Pigeon Pie Meat PIe using 1.5 pounds of Buttock Steak and 0.5 pound of Bullock's Kidney. The recipes in the High-Class section are more elaborate: Cailles a la Lucullus which uses 8 quails Chatrtreuse de Fasan. Clarke wrote four official handbooks in all. The first is entitled Artizan Recipes the second Plain Cookery Recipes then High-Class Cookery Recipes and finally New High-Class Cookery with Game Recipes. IN her preface to this edition of High-Cass Recipes Clarke acknowledges the help received rom Charles Herman Senn who was the Cobsulting Chef de Cuisine to the National Training School of Cookery. 1.7 JM HOQ 100/4. Leather. Good -/No Dust Jacket. 12mo - over 6¾" - 7¾" tall. William Clowes & Sons

JWMah · Canada190,00 $US≈ 160,76 €

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