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Jim Lee's Chinese cookbook
Master the authentic Chinese cooking methods through logical sequence of simple steps and fundamental techniques by preparing the easy recipes included. Jim Lee was born in China in 1914 and came to the U.S. to work as an artist and teacher in NYC. This title started as a 56-page booklet that Mr. Le...
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| Main Author: | |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
New York :
Harper & Row,
©1968.
|
| Edition: | 1st ed. |
| Subjects and Genres: | |
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| 050 | 0 | 0 | |a TX724.5.C5 |b L45 |
| 100 | 1 | |a Lee, Jim, |d 1914- | |
| 245 | 1 | 0 | |a Jim Lee's Chinese cookbook |c illustrated by Isabella Lee |
| 246 | 3 | 0 | |a Chinese cookbook |
| 250 | |a 1st ed. | ||
| 260 | |a New York : |b Harper & Row, |c ©1968. | ||
| 300 | |a x, 342 pages : |b illustrations (some color) ; |c 24 cm. | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a unmediated |b n |2 rdamedia | ||
| 338 | |a volume |b nc |2 rdacarrier | ||
| 500 | |a Includes index. | ||
| 504 | |a "Sources for mail-order Chinese foodstuffs": pages 329-330. | ||
| 505 | 0 | |a Planning a Chinese meal -- Cooking the Chinese way : methods and utensils -- Your Chinese larder -- Organizing your cooking -- How to use these recipes -- Vegetables -- Pork -- Beef -- Chicken -- Duck -- Seafood -- Soups in the Chinese manner -- Rice and rice dishes -- Noodles and noodle dishes -- Jim's a-shame-to-throw-away pages. | |
| 520 | |a Master the authentic Chinese cooking methods through logical sequence of simple steps and fundamental techniques by preparing the easy recipes included. Jim Lee was born in China in 1914 and came to the U.S. to work as an artist and teacher in NYC. This title started as a 56-page booklet that Mr. Lee handed out to enthusiastic dinner guests who were pressing him for his delicious and authentic Chinese recipes. Mr. Lee worked with another well-established Chinese chef, Mr. Lee Lum, to create one of the most authentic and east-to-use cookbooks of Chinese cuisine. The recipes are diverse enough for all skill levels, from novice home cooks to professional Chinese chefs, and Mr. Lee offers teaching lessons after the recipes that provide insight into the reasoning behind the traditional Chinese cooking methods. A truly reliable Chinese cook book for anyone who cooks, with illustrations by Isabella Lee. | ||
| 541 | 0 | |c Purchase; |a The Book Slinger; |d 12-2-2021; |h $25 | |
| 590 | |a HSP Historic Culinary Arts Collection | ||
| 650 | 0 | |a Cooking, Chinese. | |
| 655 | 7 | |a Cookbooks. |2 lcgft | |
| 655 | 7 | |a Authors' presentation inscriptions (Provenance) |2 rbmscv |5 MCR-S | |
| 776 | 0 | 8 | |i Online version: |a Lee, Jim, 1914- |t Jim Lee's Chinese cookbook. |b [1st ed.]. |d New York, Harper & Row [1968] |w (OCoLC)763166745 |
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