by
Griffith, Benjamin W.
Call Number
976.1040922 19
Publication Date
1988
Format:
Electronic Resources
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0.0500
by
Lerner, Michael, 1951- director.
Call Number
XX(272865.1)
Publication Date
1984
Summary
Like Chinese cuisine and Chinese culture, this film is a study in contrasts. It explores the evolution of Chinese cuisine from basic peasant fare to highly refined and lavish imperial cooking. It is the first film in the classic four-part series, 'A Taste of China,' which remains perhaps the best introduction for Westerners to traditional Chinese culture. The film opens at the Shandong State Guest House in north China, where it captures the behind-the-scenes drama as two of China's Master Class Chefs prepare an astonishing 28-course banquet. Featured are such elaborate delicacies as orange jelly in the form of a goldfish and a 'peacock' centerpiece whose body is carved from a large turnip and whose plume is of sliced egg white, smoked fish, slivered cucumbers, and ripe cherries. A highlight is the making (or 'pulling') of 'dragon whiskers' noodles completely by hand. Beginning with a single lump of dough, the noodle maker rhythmically swings and pulls and stretches and doubles it until more than a thousand even strands are produced -- in less than a minute. The film then visits Confucius's birthplace in nearby Qufu to study the robust peasant fare -- whose staples are wheat, millet, and corn -- that nourished the sage and formed the basis of all northern Chinese cuisine. An unusual attraction is a look inside a shop in which women make the special five-foot-long He-Le, or 'longevity' noodles, for festive occasions. Afterward, the film tours an exotic spice market and cooking academy for new chefs in Sichuan Province, and concludes by joining a group of artists and writers at a Chrysanthemum banquet in celebration of autumn.
Format:
Electronic Resources
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0.0539
by
Polzin, Robert.
Call Number
222
Publication Date
1980
Format:
Electronic Resources
Relevance:
0.0442
by
Polzin, Robert.
Call Number
222
Publication Date
1980
Format:
Electronic Resources
Relevance:
0.0442
Call Number
XX(272562.1)
Publication Date
1969 1968 1967 1966 1965
Format:
Electronic Resources
Relevance:
0.1417
Call Number
XX(272897.1)
Publication Date
1940
Summary
This cookbook is a collection of recipes contributed by celebrities, politicians, athletes, and chefs from Great Britain. The recipes are intended to avoid food waste and make the most of wartime rationed ingredients while maintaining variety and a well-balanced diet. Included are recipes for cakes and scones, cheese dishes, fish, meat and meatless dishes, puddings, snacks, soups, and salads.
Format:
Electronic Resources
Relevance:
0.0884
by
Crocker, Betty.
Call Number
XX(272772.1)
Publication Date
1933
Summary
Advertising pamphlet for Bisquick - includes recipes.
Format:
Electronic Resources
Relevance:
38036.7422
by
Lea & Perrins Limited.
Call Number
XX(272691.1)
Publication Date
1922
Summary
Advertising pamphlet describing Lea & Perrins' sauce with recipes.
Format:
Electronic Resources
Relevance:
42525.0742
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