THE ART OF CHINESE COOKING : An Elegant & Practical Chinese Cook Book Adapted for the American Kitchen

Mimie Ouei

ISBN 10: 0394401042 / ISBN 13: 9780394401041

Published by Random House, New York, 1960

About this Item

Text/BRAND NEW & Bright. Embossed white boards w/gilyt spine lettering/Fine. DJ/Poor; sound w/rubs, closed tears & small losses to edges. PO name to fEP. Mimie Ouei (1911 - 1997), born the year the Ching Dynasty fell and the Republic of China was established. Of well travelled diplomatic father, her tutor was the family's professional chef. A historical cookery of traditional China before tastes were much modified by international ingredients and tastes --- 242 pgs of recipes for formal dinners & daily fare. Text in 3 parts: Part I, Introduction; II, Recipes; and III, Suggested Menus, concluding with Glossary. The last recipe is for "Meat Dumpliings", we now commonly refer to as "chiao-tze".

Seller Inventory # 020040

Bibliographic Details

• Title: THE ART OF CHINESE COOKING : An Elegant & Practical Chinese Cook Book Adapted for the American Kitchen
• Publisher: Random House, New York
• Publication Date: 1960
• Language: English
• ISBN 10: 0394401042
• ISBN 13: 9780394401041
• Binding: Hardcover
• Illustrator: Jeanyee Wong (Illustrator)
• Edition: First Edition, First Thus
• Condition: Very Good
• Dust Jacket Condition: Poor
• Seller catalogs:
  • History

About this title

Synopsis

A short history of the ballet and a review of Balanchine's own career as ballet master and choreographer accompany the stories of more than four hundred ballets