http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
recipes, techniques, ingredients, history, and memories from America's leading authority on Chinese cooking
452 pages, 24 unnumbered pages of plates : color illustrations ; 27 cm.
The Chinese kitchen: memories of my food -- The Chinese larder -- The teas of China: leaves and legend -- The wines of China: grains, flowers, and grapes -- In the Chinese kitchen with wok and cleaver -- Basics, traditions, and innovations -- Classics from China's regions -- Buddha jumps over the wall: a singular feast -- The rice bowl -- Sun tak, the cooking of my girlhood -- All foods in harmony -- Pork and other meats -- Gifts from the water -- Poultry and other fowl -- Gifts from the land -- Chinese breads, noodles, and dim sum -- Transplanting Chinese foods in the West -- Some things sweet -- An afterword about wines.
Eileen Yin-Fei Lo ; calligraphy by San Yan Wong ; photographs by Alexandra Grablewski.
From the cookery collection of Jean and James Presnal '49, September 2004.