|
Madame Wong’s Long-Life Chinese Cookbook by STTing Wong Sylvia Schulman SoftCove
Madame Wongs Long-Life Chinese Cookbook by ST Ting Wong & Sylvia Schulman
Soft Cover
271 pages
Copyright 1977
CONTENTS
Forewordvii
Prefaceix
Acknowledgmentsxi
About the Authorsxiii
Introductionxv
1 The Beginning:
Food Characteristics of the Culinary Regions of China1
Equipment with special notes on care of the West Bend wok2
Methods of Cooking 8
Cutting Techniques 9
Use of Oil11
Helpful Hints12
2 Dim Sum or Appetizers13
3 Soups 39
4 Chicken 55
5 Duck and Squab85
6 Beef 97
7 Pork and Lamb117
8 Fish and Seafood139
9 Vegetables and Bean Curd165
10 Eggs 191
11 Noodles, Rice, and Congees199
12 Desserts 225
13 Teas 235
14 Sauces and Dips237
15 Menu Suggestions:
Buffet 242
Formal244
Banquet245
16 Pantry Shelf and Storing Information247
17 Chinese Markets257
Index259
FOREWORD
Our beloved teacher Mme. Wong is described in the Extension Bulletin of the University of California as:
S. T. Ting Wong, Formerly Teacher of Cooking, Shanghai, Hong Kong and New York
This formal introduction in no way makes clear that what Extension students will meet in her classroom is a bombshell of intercultural energy who shares not only carefully treasured family recipesmandarin and peasant, Cantonese and Shanghaibut her whole belief that foods are an integral part of any culture and must be known about, cooked, sampled and savored alongside a culture's technology, philosophy, literature and art, if one is to come to know that culture at all.
It is the nature of Chinese cookery ( to which Mme. Wong attributes her long and healthy life) to be nutritionally sound. First, there is a natural mixture of various nutrientsfruits and vegetables. Second, there is no overcooking, which saves the nutrients. Third, there is a balance of nutrients within each menuvegetables and proteins in the same dish. Fourth, there is a gastronomical satisfaction, an aesthetic extension of the nutritive values present.
Therefore, this is an unusual cookbook. Not only is it written by a cultivated "cook," but it is also written by a cultivated teacherfor her students, who are wild about her, and for others who will come, through her classes or this book, to know Mme. Wong's work and the beautiful spirit that animates it.
Robert Bartlett Haas, Director Arts/Extension, UCLA
All pictures are of the actual item. There may be reflection from the lights in some photos. We try to take photos of any damage. If this is a railroad item, this material is obsolete and no longer in use by the railroad. Please email with questions. Publishers of Train Shed Cyclopedias and Stephans Railroad Directories. Large inventory of railroad books and magazines. Thank you for buying from us.
Shipping charges
US Shipments: When you add multiple items to your cart, the reduced shipping charges will automatically be calculated. For direct postage rates to other countries, send me an email. Shipping varies by weight.
Terms and conditions
All sales are final. Returns accepted if item is not as described. Contact us before making a return. No warranty is stated or implied. Please e-mail us with any questions before bidding or buying.
Thanks for looking at our items.
| 
