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Mary Sia's Classic Chinese Cookbook / Mary Sia.

By: Contributor(s): Material type: TextTextPublisher: Honolulu : University of Hawaii Press, [2012]Copyright date: ©2012Description: 1 online resource (200 p.) : 27 illusContent type:
Media type:
Carrier type:
ISBN:
  • 9780824839444
Subject(s): DDC classification:
  • 641.5951 23/eng/20231120
Other classification:
  • online - DeGruyter
Online resources:
Contents:
Frontmatter -- Contents -- Family Preface -- Introduction -- Publisher’s Note -- Dedication to the 1956 edition -- Foreword to the 1956 edition -- Preface to the 1956 edition -- Introduction to the 1956 edition -- Appetizers -- Soups -- Eggs -- Seafood -- Fowl -- Meat -- Vegetables -- Rice -- Noodles and Buns -- Desserts -- Menus -- Additional Recipes from the 1964 edition -- Food Glossary and Sources -- Index
Summary: Mary Sia’s Chinese Cookbook has been a classic of Chinese cookery since it was first published in 1956. This fourth edition features all 300 of the original recipes, ranging from simple, everyday fare to more elaborate dishes for entertaining, as well as essays by Mary Sia. An all-new food glossary provides up-to-date names for ingredients along with advice on appropriate substitutions and sources for 21st-century cooks. The work also includes an introduction by Rachel Laudan, renowned food historian and author of The Food of Paradise: Exploring Hawai‘i’s Culinary Heritage.“The YWCA where [Mary Sia] had taught for so many years named its kitchen after her. Her cookbooks sold steadily: some twenty thousand copies having left the shelves by the 1980s and doubtless many more by now. Jacqueline Newman, founder and editor of Flavor and Fortune (a magazine dedicated to Chinese cooking) who assembled the premier collection of English-language Chinese cookbooks, commented that Mary Sia’s Chinese Cookbook remains one of the finest introductions to home-style Cantonese cooking all these years after Mary Sia first created the recipes. Dr. Newman commented to me, “She was years ahead of her time, a better cook with a better set of taste buds than most folk I know, as well as a better writer.” —from the Introduction
Holdings
Item type Current library Call number URL Status Notes Barcode
eBook eBook Biblioteca "Angelicum" Pont. Univ. S.Tommaso d'Aquino Nuvola online online - DeGruyter (Browse shelf(Opens below)) Online access Not for loan (Accesso limitato) Accesso per gli utenti autorizzati / Access for authorized users (dgr)9780824839444

Frontmatter -- Contents -- Family Preface -- Introduction -- Publisher’s Note -- Dedication to the 1956 edition -- Foreword to the 1956 edition -- Preface to the 1956 edition -- Introduction to the 1956 edition -- Appetizers -- Soups -- Eggs -- Seafood -- Fowl -- Meat -- Vegetables -- Rice -- Noodles and Buns -- Desserts -- Menus -- Additional Recipes from the 1964 edition -- Food Glossary and Sources -- Index

restricted access online access with authorization star

http://purl.org/coar/access_right/c_16ec

Mary Sia’s Chinese Cookbook has been a classic of Chinese cookery since it was first published in 1956. This fourth edition features all 300 of the original recipes, ranging from simple, everyday fare to more elaborate dishes for entertaining, as well as essays by Mary Sia. An all-new food glossary provides up-to-date names for ingredients along with advice on appropriate substitutions and sources for 21st-century cooks. The work also includes an introduction by Rachel Laudan, renowned food historian and author of The Food of Paradise: Exploring Hawai‘i’s Culinary Heritage.“The YWCA where [Mary Sia] had taught for so many years named its kitchen after her. Her cookbooks sold steadily: some twenty thousand copies having left the shelves by the 1980s and doubtless many more by now. Jacqueline Newman, founder and editor of Flavor and Fortune (a magazine dedicated to Chinese cooking) who assembled the premier collection of English-language Chinese cookbooks, commented that Mary Sia’s Chinese Cookbook remains one of the finest introductions to home-style Cantonese cooking all these years after Mary Sia first created the recipes. Dr. Newman commented to me, “She was years ahead of her time, a better cook with a better set of taste buds than most folk I know, as well as a better writer.” —from the Introduction

Mode of access: Internet via World Wide Web.

In English.

Description based on online resource; title from PDF title page (publisher's Web site, viewed 26. Apr 2024)