The Shun Lee Cookbook : Recipes from a Chinese Restaurant Dynasty
(eBook)
Author
Published
[Place of publication not identified] : HarperCollins / Open Road Integrated Media, 2010.
Physical Desc
1 online resource (309 pages)
Status
Description
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More Details
Format
eBook
Language
English
ISBN
9780062045911
Notes
Restrictions on Access
Access limited to subscribing institutions.
Description
Until the 1960s, nearly all Chinese food served in the United States was Cantonese. Egg Foo Yung. Barbecued Spareribs. Egg Drop Soup. But with the opening of his Shun Lee restaurants more than forty years ago, Michael Tong and his chefs introduced the spicy regional foods of Sichuan and Hunan and the red-cooked dishes of Shanghai to New Yorkers--and eventually to all of the United States. Crispy Orange Beef. Lake Tung Ting Prawns. Crispy Sea Bass. Dry Sautéed String Beans. Hot and Sour Cabbage. Scallion Pancakes. These dishes originated at Shun Lee, and are now on nearly every Chinese restaurant menu across North America. Now, in his first cookbook, Tong shares his most popular recipes from the Hunan, Sichuan, and Shanghai regions of China. Who says Chinese food is difficult to prepare at home? With The Shun Lee Cookbook , even novices have nothing to worry about. All the recipes have been tested and modified for home kitchens. If adapting a recipe for the home--like Beijing duck--proved to be impossible, Tong omitted it. The result is a collection of easy-to-make but dazzling dishes. And perhaps the best part is that they can all be made with ingredients found in supermarkets everywhere. Chinese favorites such as Hot and Sour Soup, Sichuan Boiled Dumplings, Dry Sautéed Green Beans, and Kung Pao Shrimp are included. There are also new dishes such as Peppery Dungeness Crab, Singapore-Style Rice Noodles with Curry, Red-Cooked Beef Short Ribs, and Hunan Lamb with Scallions. In addition to the recipes The Shun Lee Cookbook includes tips for stocking home pantries with Chinese staples, and there are more than fifty color photographs of the finished dishes throughout. Why order takeout when you can take home The Shun Lee Cookbook ?
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Citations
APA Citation, 7th Edition (style guide)
Tong, M. (2010). The Shun Lee Cookbook: Recipes from a Chinese Restaurant Dynasty . HarperCollins / Open Road Integrated Media.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)Tong, Michael. 2010. The Shun Lee Cookbook: Recipes From a Chinese Restaurant Dynasty. HarperCollins / Open Road Integrated Media.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)Tong, Michael. The Shun Lee Cookbook: Recipes From a Chinese Restaurant Dynasty HarperCollins / Open Road Integrated Media, 2010.
MLA Citation, 9th Edition (style guide)Tong, Michael. The Shun Lee Cookbook: Recipes From a Chinese Restaurant Dynasty HarperCollins / Open Road Integrated Media, 2010.
Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.
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Grouped Work ID
f3f6c5e0-e1b7-1ac6-6d9d-1be0904ccb99-eng
Grouping Information
Grouped Work ID | f3f6c5e0-e1b7-1ac6-6d9d-1be0904ccb99-eng |
---|---|
Full title | shun lee cookbook recipes from a chinese restaurant dynasty |
Author | tong michael |
Grouping Category | book |
Last Update | 2024-04-25 21:40:24PM |
Last Indexed | 2024-04-27 05:28:57AM |
Book Cover Information
Image Source | hoopla |
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First Loaded | Nov 20, 2023 |
Last Used | Nov 20, 2023 |
Marc Record
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Last File Modification Time | Apr 12, 2024 04:05:22 PM |
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520 | |a Until the 1960s, nearly all Chinese food served in the United States was Cantonese. Egg Foo Yung. Barbecued Spareribs. Egg Drop Soup. But with the opening of his Shun Lee restaurants more than forty years ago, Michael Tong and his chefs introduced the spicy regional foods of Sichuan and Hunan and the red-cooked dishes of Shanghai to New Yorkers--and eventually to all of the United States. Crispy Orange Beef. Lake Tung Ting Prawns. Crispy Sea Bass. Dry Sautéed String Beans. Hot and Sour Cabbage. Scallion Pancakes. These dishes originated at Shun Lee, and are now on nearly every Chinese restaurant menu across North America. Now, in his first cookbook, Tong shares his most popular recipes from the Hunan, Sichuan, and Shanghai regions of China. Who says Chinese food is difficult to prepare at home? With The Shun Lee Cookbook , even novices have nothing to worry about. All the recipes have been tested and modified for home kitchens. If adapting a recipe for the home--like Beijing duck--proved to be impossible, Tong omitted it. The result is a collection of easy-to-make but dazzling dishes. And perhaps the best part is that they can all be made with ingredients found in supermarkets everywhere. Chinese favorites such as Hot and Sour Soup, Sichuan Boiled Dumplings, Dry Sautéed Green Beans, and Kung Pao Shrimp are included. There are also new dishes such as Peppery Dungeness Crab, Singapore-Style Rice Noodles with Curry, Red-Cooked Beef Short Ribs, and Hunan Lamb with Scallions. In addition to the recipes The Shun Lee Cookbook includes tips for stocking home pantries with Chinese staples, and there are more than fifty color photographs of the finished dishes throughout. Why order takeout when you can take home The Shun Lee Cookbook ? | ||
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