Mary Sia's Classic Chinese Cookbook / / Mary Sia.
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...
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Superior document: | Title is part of eBook package: De Gruyter University of Hawaii Press eBook-Package Backlist 2000-2015 |
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Place / Publishing House: | Honolulu : : University of Hawaii Press, , [2012] ©2012 |
Year of Publication: | 2012 |
Language: | English |
Online Access: | |
Physical Description: | 1 online resource (200 p.) :; 27 illus. |
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Sia, Mary, author. aut http://id.loc.gov/vocabulary/relators/aut Mary Sia's Classic Chinese Cookbook / Mary Sia. Honolulu : University of Hawaii Press, [2012] ©2012 1 online resource (200 p.) : 27 illus. text txt rdacontent computer c rdamedia online resource cr rdacarrier text file PDF rda 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 http://purl.org/coar/access_right/c_16ec online access with authorization star 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) SOCIAL SCIENCE / Agriculture & Food (see also POLITICAL SCIENCE / Public Policy / Agriculture & Food Policy). bisacsh Ing, Julia Sia, contributor. ctb https://id.loc.gov/vocabulary/relators/ctb Laudan, Rachel, contributor. ctb https://id.loc.gov/vocabulary/relators/ctb Marder, Arthur, contributor. ctb https://id.loc.gov/vocabulary/relators/ctb Sia, Mary, contributor. ctb https://id.loc.gov/vocabulary/relators/ctb Title is part of eBook package: De Gruyter University of Hawaii Press eBook-Package Backlist 2000-2015 9783110663259 https://doi.org/10.1515/9780824839444?locatt=mode:legacy https://www.degruyter.com/isbn/9780824839444 Cover https://www.degruyter.com/document/cover/isbn/9780824839444/original |
language |
English |
format |
eBook |
author |
Sia, Mary, Sia, Mary, |
spellingShingle |
Sia, Mary, Sia, Mary, Mary Sia's Classic Chinese Cookbook / 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 |
author_facet |
Sia, Mary, Sia, Mary, Ing, Julia Sia, Ing, Julia Sia, Laudan, Rachel, Laudan, Rachel, Marder, Arthur, Marder, Arthur, Sia, Mary, Sia, Mary, |
author_variant |
m s ms m s ms |
author_role |
VerfasserIn VerfasserIn |
author2 |
Ing, Julia Sia, Ing, Julia Sia, Laudan, Rachel, Laudan, Rachel, Marder, Arthur, Marder, Arthur, Sia, Mary, Sia, Mary, |
author2_variant |
j s i js jsi j s i js jsi r l rl r l rl a m am a m am m s ms m s ms |
author2_role |
MitwirkendeR MitwirkendeR MitwirkendeR MitwirkendeR MitwirkendeR MitwirkendeR MitwirkendeR MitwirkendeR |
author_sort |
Sia, Mary, |
title |
Mary Sia's Classic Chinese Cookbook / |
title_full |
Mary Sia's Classic Chinese Cookbook / Mary Sia. |
title_fullStr |
Mary Sia's Classic Chinese Cookbook / Mary Sia. |
title_full_unstemmed |
Mary Sia's Classic Chinese Cookbook / Mary Sia. |
title_auth |
Mary Sia's Classic Chinese Cookbook / |
title_alt |
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 |
title_new |
Mary Sia's Classic Chinese Cookbook / |
title_sort |
mary sia's classic chinese cookbook / |
publisher |
University of Hawaii Press, |
publishDate |
2012 |
physical |
1 online resource (200 p.) : 27 illus. |
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 |
isbn |
9780824839444 9783110663259 |
url |
https://doi.org/10.1515/9780824839444?locatt=mode:legacy https://www.degruyter.com/isbn/9780824839444 https://www.degruyter.com/document/cover/isbn/9780824839444/original |
illustrated |
Illustrated |
dewey-hundreds |
600 - Technology |
dewey-tens |
640 - Home & family management |
dewey-ones |
641 - Food & drink |
dewey-full |
641.5951 |
dewey-sort |
3641.5951 |
dewey-raw |
641.5951 |
dewey-search |
641.5951 |
doi_str_mv |
10.1515/9780824839444?locatt=mode:legacy |
oclc_num |
1248760362 |
work_keys_str_mv |
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status_str |
n |
ids_txt_mv |
(DE-B1597)570728 (OCoLC)1248760362 |
carrierType_str_mv |
cr |
hierarchy_parent_title |
Title is part of eBook package: De Gruyter University of Hawaii Press eBook-Package Backlist 2000-2015 |
is_hierarchy_title |
Mary Sia's Classic Chinese Cookbook / |
container_title |
Title is part of eBook package: De Gruyter University of Hawaii Press eBook-Package Backlist 2000-2015 |
author2_original_writing_str_mv |
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1806143475019677696 |
fullrecord |
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