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Pei Mei's Chinese Cook Book Cookbook Vol. 1 recipes from the source - $75 (Santa Barbara)
Pei Mei's Chinese Cook Book Volume One
In traditional Chinese and English
Collectible - Like New
Very hard to find
ISBN 957-9020-02-7
Published circa 1970.
Eye-popping glossy color photos.
Approximately 120 authentic Chinese recipes.
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.
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.
Table of Contents
Foreword Page 1
About the Author 4
Introduction 5
Contents of Eastern 37
Contents of Southern 113
Contents of Western 197
Contents of Northern 277
Contents of Snack & Desserts 349
English-Chinese List of Foodstuffs 388
Index of Recipes 392
Introduction
Chinese cooking is an ancient art which dates from the Emperor Fu Hsi who introduced agricultural procedures and domestication of animals about 5,000 years ago. With the development of culture and religion this art was absorbed into the Chinese social order. The two dominant philosophies of China, Taoism and Confucianism, soon prescribed kitchen customs and table etiquette. Chinese scholars, and indeed their leader Confucius, were gourmets who urged others to perfect this art, all the time encouraging and criticizing with wisdom.
To achieve this perfection we always use fresh, young, tender vegetables and meat. Frozen foods are never used. However, dehydrated vegetables such as mushrooms are often included in our recipes. Food must be washed and sorted carefully then cut in a variety of ways depending upon the use: sliced, chopped, diced, minced or mashed. We pay careful attention to the seasoning sauces and marinades because through them we develop taste and eliminate undesirable odors or taste. This cutting is done beforehand as the essence of Chinese cookery is tenderness achieved through quick cooking. Flavor and color are retained more easily. All must be ready at hand, the seasoning sauces prepared and the proper items marinated. Our principal cooking procedures include cold mix, barbecuing, deep-frying, roasting, sautéing, shallow frying, simmering or braising, steaming, and stir-frying. Timing is important as is the selection of fine materials, proper heating facilities, blending, and foremost, the harmonizing of color, taste and aroma. The experienced cook is an artist who uses his knowledge as any artist uses his tools. A Chinese proverb tells us to become a good cook one must first be a good matchmaker who understands harmony and marriage of flavors.
In the Chinese manner we use chopsticks instead of forks. Knives are not set on a Chinese table as all the cutting is done during preparation or before food is brought to the table. Experts with chopsticks, the Chinese use them as an extension of fingers to stir, mix, whip and sort food. They vary in length from 10 to 15 inches and are made from silver, ivory, wood, bamboo or plastic.
Looking at a map of mainland China one understands why each area soon developed its own style of cuisine. Easy transportation was unknown and the provinces made best use of its own products. Several main types evolved which include the famous Peking roast duck from the North, the Szechwan food also known as Hunan or western style featuring highly peppered food and camphor smoked duck, The Foochow and Cantonese style specialized in light tasting dishes often stir-fried to preserve texture and flavor. The eastern area around Shanghai is noted for its oily food and wonderful special sauces.
One hundred popular recipes are collected in this book to give a cross section of the current trends in taste. These recipes are adaptations of the old, to fit the modern busy household schedule. Most of the ingredients in this cook book are widely available. The selected recipes are grouped into four principal schools:
1. Shanghai (Eastern Chinese style)
2. Canton (Foochow or Southern Chinese style)
3. Szechwan (Hunan and western Chinese style)
4. Peking (Northern Chinese style)
Twenty-five recipes are offered in each group. Twenty additional recipes for snacks and desserts are included. As a rule of thumb, the following points should be kept in mind in planning a menu: the texture of each dish should be varied, each main ingredient should not appear twice in the same menu, color combination should be attractive, variation in taste of each dish should also be taken into consideration.
Index of Recipes
Chicken and Duck:
Wined Chicken 39
Smoked Chicken Pei-Ping Style 279
Jellied Chicken 41
Paper-Wrapped Fried Chicken 43
Steamed Chicken with Green onion 115
Bon Bon Chicken 199
Tung-An Chicken 201
Crispy Chicken 117
Sautéed Chicken Cheng-Tu Style 203
Oil Dripped Chicken 205
Chicken with Green Pepper 207
Stewed Chicken with Pineapple Sauce 45
King-Hua Chicken 119
Stewed Chicken with Chestnuts 283
Deep Fried Spiced Chicken 287
Diced Chicken with Walnuts 121
Chicken with Dry Red Pepper 209
Sautéed Gizzard with Pineapple 125
Deep Fried Chicken with Walnuts 47
Stewed Whole Duck in Brown Sauce 49
Camphor and Tea Smoked Duck 211
Crispy Duck Home Style 285
Stewed Duck with Vegetable 127
Roast Duck Pei-Ping Style 289
Sautéed Giblets with Liver 213
Minced Pigeon 129
Pork and Beef:
Spiced Pork 51
Stewed Pork Rolls 131
Sweet and Sour Pork 133
Stewed Pork in Brown Sauce 215
Double Cooked Pork 217
Mould Pork in Brown Sauce 55
Sweet and Sour Spareribs 53
Honey Dew Ham 57
Stir-Fried Pork String with Hot Sauce 221
Sweet Sour Pork Lit-Chi Style 135
Cantonese Roast Pork 137
Meat Balls with Sour Sauce 291
Beef with Oyster Sauce 139
Beef Steak Chinese Style 141
Beef Stew Szechwan Style 219
Steamed Beef with Spicy Rice Powder 223
Braised Beef with Brown Sauce 303
Shredded Beef with Green Pepper 143
Shredded Beef Country Style 225
Kidney with Hot Sauce 227
Sautéed Pork Kidney 295
Stir-Fried Pork Liver 293
Jellied Stewed Mutton 297
Rinsed Mutton in Chafing Pot 299
Sautéed Lamb with Scallion 301
Mongolian Bar-B-Q 305
Fish and Shrimps:
Paper-Wrapped Fried Fish 231
Spicy Fish Slices 61
West-Lake Fish 63
Sweet and Sour Boneless Fish 65
Carp with Hot Bean Sauce 229
Fried Whole Fish with Sweet Sour Sauce 307
Fish Rolls in Sour Sauce 67
Stir-Fried Sliced Fish 147
Fish with Tomato Sauce 145
Crispy Fish Slices with Sweet Sour Sauce 309
Deep Fried Shrimp Balls 69
Deep Fried Shrimp Cakes 311
Shrimp with Cashew nuts 149
Popped Rice with Shrimp 235
Sautéed Shrimp with Hot Sauce 233
Prawn with Tomato Sauce 71
Sautéed Sliced Prawn 313
Sautéed Lobster Tail in Tomato Sauce 151
Other Sea Food:
Assorted dish with Brown Sauce.
Sea Cucumber in Brown Sauce
Shark’s Fins with Shredded Chicken
Shark’s Fins in Brown Sauce
Abalone with Oyster Sauce
Fried Oyster Chinese Style
Vegetables and Eggs:
Crab Meat with Green Cabbage 73
Cabbage with Cream Sauce 79
Sautéed Mixed Vegetable 81
Cabbage Rolls with Cream Sauce 165
Chop-Sue 163
Eggplant Szechwan Style 243
Sweet and Sour Cabbage 245
Szechwan Pickle 247
Szechwan Cucumber Relish 249
Chicken and Cucumber Salad 319
Dry Cooked String Beans 251
4 Kinds of Braised Vegetable 321
Sweet Sour Cabbage Salad Pei-Ping Style 323
Scallop with Turnip Balls 83
Quail Eggs in Brown Sauce 77
Egg Fu Yung 157
Minced Pork on Egg Omelet 241
Cantonese Stuffed Bean Curd 161
Ma-Po’s Bean Curd 239
Soup and Potage:
Flowered Chicken Soup 281
Mould San-Sze Soup 59
Minced Chicken in Corn Soup 123
Assorted Meat Soup in Winter Melon 167
Minced Chicken with Abalone Potage 317
Snack & Desserts
Hun-Tung in Soup 351
Spring Rolls 353
Boiled Meat Dumplings 355
Fried Dumplings 357
Stir-Fried Rice 359
Dan-Bings 361
Steamed Dumplings 363
Steamed Flower Shaped Bun 365
Green Onion Pies 367
Sponge Cake Canton Style 369
Barbecued Pork Pastries 371
Steamed Shredded Rolls 373
Sweet walnut Soup 375
Eight Treasure Rice Pudding 377
Meat and Vegetable Pastries 379
Sweet Bean Paste Pan Cake 381
Assorted Chow-Mein Shang-Hai Style 383
Four Color Shao-My 385
Candied Banana Fritters 387
Almond jelly Chinese Style 389
Location: Santa Barbara
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