Avoid scams and fraud by dealing locally! Beware any deal involving Western Union, Moneygram, wire transfer, cashier check, money order, shipping, escrow, or any promise of transaction protection/certification/guarantee. More info
Pei Mei's Chinese Cook Book Cookbook Vol. 2 recipes from the source - $75 (Santa Barbara)
Pei Mei's Chinese Cook Book Volume Two
by Fu Peimei
In traditional Chinese/English
Collectible - Nearly New
Very hard to find
ISBN 957-9020-03-9
Eye-popping glossy color photos
Approximately 120 authentic Chinese recipes
Published in 1974.
This can be a warm and heartfelt gift. The recipient, if from Taiwan or has visited there and sampled their cuisine will be greatly appreciative of this unusual and unexpected treasure.
I bought this at Caves Books in Taichung Taiwan in 1990 and it is like new.
Hardcover with dust jacket and as issued with protective plastic sleeve over dust jacket.
First volume of a trilogy cookbook. Never used. A rare find. Photographic illustrations and recipes are in Chinese and English. Maps of China show wear dishes originated. Clean text with no markings. Book is protected with a clear book cover, but is not a former library book.
I am the original owner.
This item resided in and is sold from a smoke-free and pet-free environment.
Hardcover with dust jacket and as issued with protective plastic sleeve over dust jacket. I just noticed a ½” tear in the vinyl book jacket on the back cover that has not affected the dust jacket.
Miss Fu Pei-Mei is a famous Chinese culinary artist with the most distinguished background. Born in Foo-Shan County of Shantung Province. During the 2nd World War, she studied in a Japanese high school for girls in Dairen, Manchuria. After V-J Day, she went to Peiping and attended the National Girl's Normal University to further her study. Not too long after coming to Taiwan, she married Mr. Ch'eng Shao-ch'ing. At present, they have two lovely daughters and one son. Miss Fu has boon interested in culinary arts since her childhood. She had studied from many top-grade chefs from all parts of China for several years. She also went to Japan for advanced study on food nutrition. Through endless practice and eager research, she has perfected numerous Chinese recipes in line with the trend of the modern cuisine development in the world.
In 1955, she established the Chinese Cooking Institute in Taipei. During the last two decades, more than ten thousand students have studied cooking under her direct guidance. In 1982 when television was first introduced to Taiwan, she started a Chinese cooking demonstration program at the invitation and sponsorship of Taiwan Television Company. This once a week culinary teaching program, which continues up to this day, has been deeply appreciated by countless housewife audiences. Later on, she assumed a membership in a committee, established by the Overseas Chinese Affairs Com- mission, for selecting qualified chefs to be employed overseas. She had acted as a judge of the Hong Kong Amateur Cooking Contest Committee. She was also asked by various governmental agencies to improve their mess services. Invitations from Japan, Hong Kong and other Southeast Asian nations to demonstrate Chinese cuisine have been frequent and she has conducted video taped programs to explain and popularize Chinese dishes of Taiwan.
Miss Fu Pei-Mei, Taiwan's celebrated television chef, has had about fifteen years' experience in demonstrating the art of Chinese cookery. Her association with ladies of many other countries, who have shown interest in her art, has encouraged her to present this most comprehensive book in English and Chinese.
She has skillfully compiled and up-dated recipes for more than one hundred traditional dishes which will appeal to both western and eastern tastes. Hopefully, the ease with which these dishes can be prepared will increase interest in Oriental cuisine and encourage further research by young and old cooks alike.
I congratulate Miss Fu and trust that her book will further advance the friendship and interest between the Chinese and American people.
Mrs. W. P. McConaughy
Wife of the former American Ambassador to the Republic of China
Contents
Foreword 1
Introduction 5-8
About the Chinese Menu 9-11
About Chinese Condiments & Spices 15-19
Contents of Recipes 24-28
Abbreviations, Weights & Measure 29
Contents of Color Picture 30
Index of Recipes Volume I 375-379
English-Chinese List of Foodstuffs 380-383
About the Author 384
Introduction
A nation looks upon citizens as its roots, while citizens depend upon food for living "So states a maxim of Dr. Sun Yat-sen, the father of the Republic of China, in his Three People's Principles. Today, the people in the province of Taiwan, in the Republic of China, the model province of the Three People's Principles, not only have enough to eat, but also seek delicate and exquisite dishes. Chinese cooking is an art. Since ancient times, it has been the people's daily life and practical art. In spite of scientific progress today, mankind still has no way to revolutionize cuisine. Due to the fact that the high standard of quality, beautiful coloring, attractive fragrance, and the taste of the Chinese cuisine are unmatched in the world, people all over the world love it. At present, Taiwan's economy has developed rapidly and the society is prosperous. The people have obtained a high living standard and enjoy better clothes, food, dwellings, transportation, education, and entertainment. As a result of this prosperity, many women have flocked to study Chinese cooking. This is due to the fact that food is human life's great need. It directly increases the body's health, stimulates the spirit, stabilizes the emotions, and it is closely related to the individual's and family's happiness and success. Therefore, the question is how to use a limited family budget in a beneficial way so that food is both nutritious and delicious and how to promote the cooking to achieve a satisfying taste to please everybody's palate. Indeed, this is an important mission in modern life.
In 1969, 1 wrote my first volume, Pei Mei's Chinese Cookbook It received a wide and warm welcome from its readers. Overseas Chinese and foreigners appreciated it and considered it quite valuable. This was due to the fact that there was no complete and accurate English-Chinese cookbook either in Taiwan or abroad at that time. Many readers who obtained a copy benefited from it, others praised it, still others voluntarily recommended it to their friends, and foreign friends publicized it. All of these reactions comforted and encouraged me to the utmost. Meanwhile, the government of the Republic of China was also pleased with the book, certifying it as a representative of Chinese culture, and displayed it many times in various World Book Fairs in the U.S., Canada, and other countries.
In recent years, I have had a plan to write and publish another more exquisite and complete cookbook for the readers who love the culinary art here in Taiwan and abroad. This new volume should be a great service and more helpful to its readers. My time has been greatly limited due to my heavy teaching schedule and it is complicated by the fact that I am often assigned to teach and consult with overseas Chinese. Thus, this volume could not be presented to the readers until now. I hope that the readers will forgive me for the delay.
In the first volume, the dishes were divided according to the geographical areas of China-North, East, South, and West. In this volume, to make it more convenient for the readers, the recipes have been arranged on the basis of the main ingredients of the dishes. Altogether there are eleven sections, namely; Chicken, Duck, Pork, Beef, Fish, Shrimp and Seafood, Beancurd and Eggs, Vegetables, Soups, Noodles and Rice, and Sweet Desserts. Since there are so many Chinese dishes, it was very difficult to choose the recipes for this book. Due to the restriction of space, there are only ten recipes in each section. Some are frequently used family recipes while others are for entertaining. I have tried to use ingredients which are readily available here and abroad. In these recipes I have provided the basic seasonings and ingredients, but it is up to the reader to increase or decrease them according to his taste. It is unnecessary to be tied to the conventions and the rules mentioned in the book.
In addition to the basic techniques, there are some other items closely related to the success of good cooking, such as the cutting, the seasoning, the length of heat, and even the final arrangement on the platter. But they are quite flexible. It often depends on each person's experience, intelligence, and feeling. Furthermore, one can create new dishes through his own experience. In this book, the following newly created recipes are all based on my own conceptions Baby and Mother Shrimp, Sliced Chinese Rice Omelet, and Chinese Salad Rich Style. These recipes are complete in their color, fragrance, and taste. I sincerely hope that every one will appreciate and like them.
Time passes very fast. It has now been twenty years since I started my own Chinese Cooking Class which has sprouted and grown up vigorously. During the past two decades, of course, I have encountered unlimited difficulties and hardships. Looking back at it, I remember that due to my own interest in studying the techniques of Chinese cooking, I often requested famous Chinese cooks to give me some advice and teach me. At that time, the only way to learn Chinese cooking was to observe carefully. Only demonstrations were held without any instructions or explanations. With an accumulation of experience, I began to practice what I had learned. Later on, I was able to compile detailed cooking materials with systematic theories and methods so that one can measure the exact time and quantity. Anyone who wants to learn Chinese cooking now can easily understand the secrets and the shortcuts of it. One can achieve the maximum results with little effort.
In 1962, the first television company was established in Taiwan. I accepted an offer from TTV Company to teach a demonstration cooking program once a week. Television disseminated the program very effectively. It allowed people who stay home to learn cooking skills and a variety of dishes. Now color television is becoming more popular in Taiwan. Every Sunday afternoon my program is shown. The colorful and beautiful dishes make the program not only more realistic, but also has increased its efficiency. It is said that you reap what you sow "I see today and think how it was before. I have devoted my life to promoting the Chinese culinary art. I have tried my best to make a contribution to society which I think has been beneficial.
The use of the knife and the degree of heat are probably the two most important things to consider when cooking Chinese food. The thickness, size, and length of an ingredient will influence its taste and beauty. In addition, the control of the heat is crucial since the temperature of the oil can change in seconds. It is necessary to rely on your past experience in order to react accurately to the situation. I have spent a lot of time writing and preparing this book. I sincerely hope that the publication of this book will meet the readers' requirements. Any advice or suggestions from the readers will be welcomed and appreciated. Many of my friends have helped to compile this book. I would like to take this chance to thank them all. It is impossible to list all of the names here. However, I would like to thank Monica Croghan who aided in a large part of the translation and proofreading.
The Index of Recipes
Chicken
Deep-Fried Spiced Boneless Chicken 125
Fried Chicken Slices with Lemon Sauce 127
Braised Chicken Wings with Mushrooms 129
Flavored Crispy Chicken 131
Pomegranate Shaped Chicken 133
Braised Chicken Stuffed with Eight Jewel Rice 135
Diced Chicken with Green Peppers 137
Jellied Chicken Northern China Style 139
Stir Fried Minced Chicken 141
Stir Fried Chicken in Bird’s Nest 143
Duck
Spiced Duck Cold Cuts 147
Fried Duck Pan Cake 149
Shredded Roast Duck Salad 151
Steamed Duck in Yun-Nan Casserole 153
Mashed Taro On Crispy Duck 155
Braised Soy Sauce Duck 157
Steamed Duck Pudding 159
Quick Fried Shredded Duck with Young Ginger 161
Crispy Duck with Eight Jewel Stuffing163
Steamed Duck in Lotus Leaves 165
Pork
Stewed Pork Balls in Casserole 169
Diced Pork with Dried Hot Pepper 171
Cantonese Molded Pork 173
Fried Pork Spareribs King-Tu Style 175
Spareribs with Fermented Black Beans 177
Sliced Pork with Garlic Sauce 179
Roast Pork in Coin Shape 181
Pearl Balls 183
Stuffed Spareribs with Brown Sauce 185
Shredded Pork with Bean Sauce 187
Beef
Beef Steak Home Style 191
Sliced Beef with Curry Sauce 193
Sliced Beef with Broccoli 195
Braised Beef Balls Chinese Style 197
Stewed Beef in Casserole 199
Quick Fried Beef with Scallion 201
Sliced Beef with Scrambled Eggs 203
Stir Fried Beef with Hot Sauce 205
Paper Wrapped Fried Beef 207
Ox-Tail Stew Chinese Style 209
Fish
Smoked Fish 2l3
Crispy Fish Curls 215
Diced Fish with Fermented Black Beans 217
Turreted Fried Fish 219
Braised Fish Tail in Brown Sauce 221
Braised Eel with Brown Sauce 223
Sliced Fish with Curry Sauce 225
Steamed Fish with Fermented Black Beans227
Hot Fish Rolls with Sweet and Sour Sauce 229
Steamed Whole Fish with Cream Sauce 231
Shrimp and Seafood
Baby and Mother Shrimps 235
Sautéed Prawns with Tomato Sauce 237
Deep-Fried Shrimp Cutlets 239
Fried Shrimp and Egg Yolk Sandwich 241
Minced Shrimp in Layer Rolls 243
Fried Prawn Slices with Sour Sauce 245
Abalone with Assorted Vegetables 247
Shredded Squid with Pork 249
Cuttlefish Salad 251
Stir Fried Lover’s Shrimp 253
Eggs and Bean Curd
Bean Curd with Crab Sauce 257
Bean Curd Sandwiches 259
Sautéed Bean Curd Family Style 261
Scallop, Ham & Mushroom with Steamed Bean Curd 263
Egg Omelet Sze-Chun Style 265
Tri-Color Shrimp Rolls 267
Assorted Meat Egg Pie 269
Shrimp with Steamed Egg 271
Shredded Bean Curd Salad 273
Sliced Chinese Rice Omelet 275
Vegetables
Stuffed Tomatoes with Brown Sauce 279
Chinese Salad Rich Style 281
Minced Chicken with Lima Beans 283
Braised Two Kinds of Mushrooms 285
Baked Chinese Cabbage with Crab Sauce 287
Assorted Vegetarian Dish 289
Quail Eggs and Mushrooms with Vegetables 291
Stuffed Winter Melon with Ham 293
Cold Bean Sprouts Rolls with Chili Sauce 295
Stir-Fried Vegetables Covered with Egg 297
Soups
Steamed Assorted Meat Soup in Casserole 30l
Stuffed Quail Eggs and Shrimp Balls Soup 303
Popped Rice with Sea Food Sauce 305
Oyster and Yu-T’iau Potage 307
Crystal Shape Shrimp Soup 309
Assorted Meat with Chrysanthemum Fire Pot 311
Double Roll Soup 313
Tomato with Sweet Corn Soup 315
Spinach and Bean Curd Soup 317
