To eat a Chinese meal is to enjoy one of the truly delicious pleasures of life. The Chinese are artists when it comes to presentation, seasoning and combining, and their greatest skill is in choosing the freshest and most wholesome foods, and making the most of them. Chinese Cookery Secrets reveals exactly how the magic is accomplished. Written over fifty years ago, this is an authentic book on Chinese home cooking that is both a practical cookery book and a work of culinary history and culture that explains Chinese food ...
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To eat a Chinese meal is to enjoy one of the truly delicious pleasures of life. The Chinese are artists when it comes to presentation, seasoning and combining, and their greatest skill is in choosing the freshest and most wholesome foods, and making the most of them. Chinese Cookery Secrets reveals exactly how the magic is accomplished. Written over fifty years ago, this is an authentic book on Chinese home cooking that is both a practical cookery book and a work of culinary history and culture that explains Chinese food preferences and describes the entire culinary process, beginning with the selection of ingredients and the best way to shop for them, preparation, Chinese utensils, the merits of different cooking methods, seasoning and menu composition before proceeding to the recipes themselves which are classified in fifteen different categories, displaying the variety of Chinese edible delights. These include recipes for meat, poultry, game, sea food, fish, noodles, vegetables and sweet-sour dishes as well as special sections on chafing dish and sandy pot cookery. The directions are thorough, and Chan includes social and historical information relating to Chinese food and cooking throughout the text, which is lavishly illustrated with line drawings of ingredients to aid identification when shopping. The variety of dishes, background knowledge and detailed instructions from start to finish introduce the reader to a golden age of Chinese home cookery.
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Add this copy of Chinese Cookery Secrets to cart. $36.62, new condition, Sold by Ingram Customer Returns Center rated 5.0 out of 5 stars, ships from NV, USA, published 2016 by Routledge.
Add this copy of Chinese Cookery Secrets to cart. $53.64, new condition, Sold by Ria Christie Books rated 5.0 out of 5 stars, ships from Uxbridge, MIDDLESEX, UNITED KINGDOM, published 2016 by Routledge.
Add this copy of Chinese Cookery Secrets to cart. $70.00, like new condition, Sold by JWMah rated 3.0 out of 5 stars, ships from Seattle, WA, UNITED STATES, published 2006 by Kegan Paul, Trench Trubner & Co. Ltd.
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Seller's Description:
Fine. No Jacket. 8vo-over 7¾"-9¾" (UK) First of this Edition No markings, as New; no dust jacket as published. Glossy illus boards, 168pp, then [4]pp ads. Line drawings. Over 400 recipes with titles in Chinese and English with English text. This book originally appeared in September 1952, and this reprint is one of the excellent kegal Paul Libary of Culinary History and Cookery. I believe the author lived in Singapore, but the recipes are drawn from different regions of China. (1.9 Jm HOJ 303/1.
Add this copy of Chinese Cookery Secrets to cart. $24.95, very good condition, Sold by bookseller1947 rated 5.0 out of 5 stars, ships from grand junction, CO, UNITED STATES, published 2005 by Routledge.
Add this copy of Chinese Cookery Secrets to cart. $92.48, new condition, Sold by Ria Christie Books rated 5.0 out of 5 stars, ships from Uxbridge, MIDDLESEX, UNITED KINGDOM, published 2005 by Routledge.
Add this copy of Chinese Cookery Secrets to cart. $112.73, new condition, Sold by Ingram Customer Returns Center rated 5.0 out of 5 stars, ships from NV, USA, published 2005 by Routledge.
Add this copy of Chinese Cookery Secrets to cart. $20.00, good condition, Sold by JWMah rated 3.0 out of 5 stars, ships from Seattle, WA, UNITED STATES, published 1953 by Tiger Press.
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Seller's Description:
Good. No Jacket. 8vo-over 7¾"-9¾" (UK) 2nd Edition Owner's inscription to back of end paper which is wrinkled (The back end paper is wrinkled as well, possibly a manufacturing fault), no other markings, a couple of tiny cooking spots to leading edge of pages, rubbing to cover corner tips, Good used copy; no dust jacket as published. Illus boards with gray cloth spine, x, 1-156pp, then [8] pp index. Line drawings, B&W photos; local ads. Over 400 recipes with titles in Chinese and English with English text. This book originally appeared in September 1952. I believe the author lived in Singapore, but the recipes are drawn from different regions of China. (1.5 Jm LVR 201/b2.