Quantity: 1 available
Book Condition: Excellent - refer to description for detailed information
***EXCERPT: “With these tempting recipes, you now can achieve all the rich, subtle flavors of genuine domestic Oriental cooking right in your own kitchen! Here you will learn the secrets of preparing simple, ordinary ingredients by using the incomparable Chinese techniques. Perfected by Lin Yutang’s family throughout many years of preparing actual Chinese dishes away from their native land, the recipes retain every bit of their original succulent delicacy. Yet all the materials you need can be easily procured in any American supermarket. The procedure is not at all complicated - the mysteries are simplified. Merely by taking one or two extra steps you can adapt Chinese methods to the food you cook every day - soups, sea food, meat, fowl, eggs, vegetables - and there’s no need to go to the trouble of learning a new cooking process. Here you’ll see how very simple ingredients can yield the finest soups. Watercress cooked in chicken broth makes a light and refreshing concoction...a few turnips give beef broth a rich fragrance...some diced shrimp or a stalk of finely chopped scallion can lend a soul-satisfying variety to the most humdrum soups - and Mrs. Lin shows you exactly the right proportions. You’ll discover how to use sherry to bring out the delicate and unique flavor of Scallops...how to combine exactly the right proportions of eggs, oysters, and scallions in Oyster Pancakes, a fragrant dish native to Mrs. Lin’s home town...and there’s also one of the best recipes ever invented for Lobster Cantonese Style - the sauce is tasty but not rich, creamy but not heavy - and the lobster meat becomes juicy and succulent. For hors d’oeuvres or a cold buffet there are such delightfully flavorful morsels as Stuffed Mushrooms with Pork and Shrimp...light, puffy and golden brown Shrimp Balls...or Shrimp with Cucumber, where the delicate tones are matched by the delicate flavors. You’ll also find Mrs. Lin’s secrets for preparing Sliced Lamb with Leeks, which is so good eaten piping hot on a soft bun...Fresh Ham, rich and tasty with a molasses-like flavor, stewed with Chestnuts that melt in the mouth...Diced Pork and Peanuts in Pungent Sauce, a savory dish which is simple to make and new to American tables...Braised Chicken, a gourmet’s blend of garlic, sherry, and chicken...the superb combination of Duck with Chinese Cabbage...and tasty recipes for Marinated Vegetables that will stimulate the appetite and offer a refreshing contrast to more elaborate foods. Topping off this abundant collection is a section of fancy recipes calling for Chinese ingredients - an interesting challenge to the cook who wants an extra-special dish. Of special interest are Mrs. Lin’s descriptions of the nature of Chinese cooking, how to serve a Chinese meal, what dishes go best together, and her techniques for preparing foods to retain their taste, color, and individual qualities...techniques that will provide the fullest satisfaction for the gourmet palate. AND Two Special Essays on the Joy of Fine Cooking - ‘A Chat about Chines Food and a Chinese Cook’ by Carl Van Vechten and ‘The Art of Cooking’ by Lin Yutang”*
Title of Vintage Recipes Cookbook/Cook Book: Cooking with the Chinese Flavor - From the family of famous Lin Yutang - a tempting invitation to the rich and subtle flavors of Chinese cuisine.
***More than150 Oriental recipes easily prepared in your own home from readily obtainable ingredients
Illustrated with charming artistic drawings!
Author(s): Tsuifeng Lin and Hsiangju Lin
Drawings by: Siu Lau Loh/Lob
Publisher: Prentice-Hall, Inc. -
Year of Publication: 1956
Edition: 1st/First Edition
Ex-Library Volume: NO
Total Number of Pages: 196
Size: 5 & 3/4"W x 8 & 1/4"H
Format: Hard Cover
Dust Jacket: Yes
Condition: Overall Excellent!
*Cover/Exterior - Near mint, evincing no shelf/edge wear or surface handling, having been well-protected by its Dust Jacket
*Binding/Spine - tightly intact
*Interior Contents - Excellent! Pages remain crisp and contain no corner folds or creasing, with no water damage or odors of any kind; noted condition factors are: a couple of handwritten ink notations in the margins next to a couple of recipes on pages 100-101, a few pages (pages 72-73; 74-75; 92-93; 94-95) have turned slightly in coloration from having had newspaper recipes cutouts pressed between them over the years (and which still remain with the book, dating from the 1950s-1980s), and a couple of brown specks on the lower interior margins/centerfold section of pages 54-55
*DJ - Very good, evincing a modicum of edge wear and paper nicks/furling, with virtually no surface handling to front cover, and only minor surface handling to back cover
*THE ART OF COOKING by Liu Yutang
*A CHAT ABOUT CHINESE FOOD AND A CHINESE COOK by Carl Van Vechten
*SOUPS. Chicken Soup. Steamed Chicken Soup. Ham and Cabbage Soup. Potato and Corn Soup. Chinese Cabbage Soup. Chicken Soup with Creamed Corn. Eel Soup. Turnip Soup. Turnip Soup with Canned Chicken Broth. Ox Tail Soup. Beef Soup. Vegetable Soup. Watercress Soup. Fish Soup. Cucumber Soup. Pig’s Knuckle Soup. Zucchini Soup. Tomato Soup. Stock Made from Spareribs. Emergency Stock. Chafing Dish. Sweet Peanut Soup. Sweet Almond Soup.
*SEA FOOD. Fresh Scallops. Squid in Tomato Sauce. Sauteed Squid. Oyster Pancakes. Oyster and Clam Souffle. Crabmeat Scrambled with Eggs. Crabmeat Souffle. Carp in Chicken Fat. Steamed Fish. Soy Sauce Fish. Fish in Crust. Fish with Pungent Sauce. Fried Porgy. Sauteed Pike. Fish Balls. Mushrooms Stuffed with Fish. Swordfish in Tomato Sauce. Shad Roe. Lobster Cantonese Style. Steamed Lobster. Stuffed Mushrooms with Pork and Shrimp. Shrimp with Celery and Almonds. Shrimp on Toast. Boiled Shrimp. Shrimp with Green Peppers. Sauteed Shrimp.
*MEATS. Sliced Lamb with Leeks. Minced Pork. Braised Pork. Pig’s Knuckles. Minced Pork with String Beans. Fresh Ham Stewed with Chestnuts. Fried Pork with Walnuts. Pork Balls (Fried). Pork Balls On Spinach. Pork Balls with Chinese Cabbage. Sweet and Sour Pork. Pork Balls in Consomme. Roast Pork. Diced Pork and Peanuts in Pungent Sauce. Barbecued Spareribs. Stuffed Eggplant or Yellow Squash. Steamed Pork. Pork or Beef with Mushrooms. Broccoli with Beef. Steak Cubes. Aniseed Beef. Beef Stewed with Soy Sauce. Beef Curry. Beef with Asparagus Tips. Beef with Celery. Beef Stew. Beef with Tomatoes, Celery, and Peppers. Hamburger with Peas. String Beans and Beef. Sauteed Kidneys. Sauteed Liver.
*FOWL. White Cut Chicken. Chicken in Jelly. Soy Sauce Chicken. Boneless Chicken with Vegetables. Chicken Stewed with Chestnuts. Braised Chicken. Braised Chicken Wings. Velvet Chicken. Chicken in Wax Paper. Caraway Chicken. Chicken Curry with Cream. Chicken Curry. Fried Chicken Livers and Giblets. “Drunk” Chicken. Chicken with Peppers. Chicken with Zucchini or Cucumbers. Chicken with Cauliflower. Chicken with Almonds. Duck with Chinese Cabbage. Roast Duck with Pineapple. Minced Squab on Lettuce. Fried Squab. Braised Squab.
*EGGS. Soy Sauce Eggs. Steamed Eggs. Fried Eggs with Soy Sauce. Tea Leaf Eggs. Egg Turnovers with Ham. Egg Turnovers with Fresh Pork.
*VEGETABLES. Basic Rules for Vegetables. Basic Rule for Sauteing Asparagus, celery, Onions, Peppers, String Beans, Snow Peas, and Bamboo Shoots. Basic Rule for Sauteing Chinese Cabbage, Lettuce, Spinach, Leafy Vegetables, Bean Sprouts, Watercress. Basic Rule for Cucumbers, Okra, Tomatoes, Yellow Squash, Zucchini. Basic Rule for Sauteing Eggplant, Turnips. Basic Rule for Sauteing Broccoli, Brussels Sprouts, Cabbage, Carrots, Cauliflower, Corn. Cooking with Frozen Vegetables. Rule for Preparing Chinese Mushrooms. Mushrooms and Chinese Cabbage. Mustard Greens with Meat Sauce. Garlic Spinach. Spinach and Mushrooms. Mixed Vegetables. Eggplant with Garlic. Eggplant, Tomatoes, and Bacon. Creamed Chinese Cabbage. Marinated Radishes. Marinated Cucumber. Marinated Turnips.
*SEASONINGS AND SAUCES.
*RICE AND NOODLES. Rice Scrambled with Eggs. Plain Fried Rice. Fried Rice. Fried Rice with Vegetables. Fried Rice with Shrimp. Plain Noodles. Noodles,
*RECIPES CALLING FOR CHINESE INGREDIENTS. Wintermelon Soup. Tripe Soup I (Beef Tripe). Tripe Soup II (Pork Tripe). Bean Curd Soup. Mustard Green Soup. “Sour and Hot” Soup. Shark’s Fi Soup. Abalone Soup. Seaweed Soup. Bird’s Nest Soup. Sweet Bird’s Nest. Chicken Stuffed with Bird’s Nest. Transparent Noodles. Sauteed Transparent Noodles. Stuffed Duck. Chicken in Oyster Sauce. Chicken Wings Stuffed with Ham. Snow Peas with Chicken. Chicken Steamed with Sausage. Tiger Lilies with Chicken. Fresh Ginger with Beef. Steamed Squab. Fried Bean Curd. Bean Curd Salad. Pressed Bean Curd. Spinach or Watercress with Bean Cheese. Sea Bass with Bean Cheese. Fish with Black Beans. Sauteed Abalone. Sauteed Snails. Shark’s Fin Omelette. Tree Fungus Omelette. Sauteed Pike with Tree Fungus. Tree Fungus Sauteed with Hot Peppers. Sauteed Cauliflower. Turnips and Scallops. Salted Chinese Cabbage. Sweet and Sour Cabbage. Sauteed Fresh Tripe. Bitter Melon. Sauteed Bamboo Shoots.
Title: Cooking with the Chinese Flavor Vintage 1956 Cookbook *****MEDIA MAIL SHIPPING INCLUDED – DOMESTIC ORDERS ONLY!*****
Illustrator: Lob, Siu Lau
Categories: Cooking, Food & Wine, Entertaining,
Edition/Printing: 1st/First Edition
Publisher: Englewood Cliffs, New Jersey, Prentice-Hall, Inc: 1956
Binding/Type: Hard Cover
Book Condition: Excellent - refer to description for detailed information
Dust Jacket Type/Condition: Very Good - refer to description for detailed information
Size: 5 & 3/4
lbs: 2.00 1 lbs
Seller ID: Cooking with the Chinese Flavor