RARE Irene Kuo 'The Key to Chinese Cooking' 1977 Stated First Edition, Master Chef, New York Restaurateur, The Lichee Tree, The Ginko Tree, Asian Food, Calligraphy Drawings, Out-of-PrintRARE Irene Kuo 'The Key to Chinese Cooking' 1977 Stated First Edition, Master Chef, New York Restaurateur, The Lichee Tree, The Ginko Tree, Asian Food, Calligraphy Drawings, Out-of-PrintRARE Irene Kuo 'The Key to Chinese Cooking' 1977 Stated First Edition, Master Chef, New York Restaurateur, The Lichee Tree, The Ginko Tree, Asian Food, Calligraphy Drawings, Out-of-PrintRARE Irene Kuo 'The Key to Chinese Cooking' 1977 Stated First Edition, Master Chef, New York Restaurateur, The Lichee Tree, The Ginko Tree, Asian Food, Calligraphy Drawings, Out-of-PrintRARE Irene Kuo 'The Key to Chinese Cooking' 1977 Stated First Edition, Master Chef, New York Restaurateur, The Lichee Tree, The Ginko Tree, Asian Food, Calligraphy Drawings, Out-of-PrintRARE Irene Kuo 'The Key to Chinese Cooking' 1977 Stated First Edition, Master Chef, New York Restaurateur, The Lichee Tree, The Ginko Tree, Asian Food, Calligraphy Drawings, Out-of-PrintRARE Irene Kuo 'The Key to Chinese Cooking' 1977 Stated First Edition, Master Chef, New York Restaurateur, The Lichee Tree, The Ginko Tree, Asian Food, Calligraphy Drawings, Out-of-PrintRARE Irene Kuo 'The Key to Chinese Cooking' 1977 Stated First Edition, Master Chef, New York Restaurateur, The Lichee Tree, The Ginko Tree, Asian Food, Calligraphy Drawings, Out-of-Print

The Julia Child of Chinese cookbooks, Irene Kuo is considered a world expert on classic, authentic Chinese. On numerous MUST have professional chef lists for anyone cooking Chinese!!

COLLECTOR'S 1977 out-of-print stated first edition, first printing hardcover cookbook - The Key to Chinese Cooking by Irene Kuo. Elegant black & white calligraphy drawings by C.C. Kuo (her husband).

Over 125 superb black & white drawings by Carolyn Moy. Publisher: Alfred A. Knopf, New York, Copyright, 1977, true stated first edition, probable first printing. ISBN 0394496388. Not ex-library. Not later printing. Pages are bright and clean; not used in a kitchen. MINT!

Knopf searched energetically for a cookbook that would make Americans as secure and comfortable with Chinese cooking as they are with Julia Child and Mastering the Art of French Cooking. Here, at last, is that book. In Irene Kuo we have found a brilliant cook, steeped in family Chinese tradition and world renowned New York restaurateur for over twenty years - The Lichee Tree & The Ginko Tree.

Over 300 authentic Chinese recipes; from home cooking to elaborate dishes when you are entertaining and want to impress. Every piece of information you will need about planning, buying, preparing, cooking, timing, serving and menu suggestions is here.

Contents divided into 3 parts: The Cooking Techniques; The Recipes & Appendix - basic techniques that enable you to succeed with any Chinese dish. Four categories: Cooking in Liquid, Cooking in Oil, Cooking with Wet heat and Cooking with Dry Heat. Some simple techniques taught include: Velveting of chicken, cuts of chicken, flavor-potting, clear simmering, light-footing and also techniques that include improvisations when you lack authentic equipment.

Simple and delicious demonstration recipes fix techniques in your mind (and fingers). Kou makes clear the 'Why' as well as the 'How' to. Dishes range from really easy for the beginner cook to recipes that will satisfy any professional chef. Stir frying becomes as easy as making a salad. For example: Shrimp with Broccoli Flowerets - tastes and looks like the work of a master chef but very simple to make. Luscious squab-honey coated, deep fried, the skin is crisp, the meat satiny. Banquet creations - Rainbow Fish or ultimate super professional - Peking Duck.

RECIPES for every conceivable category include: Spicy Pork with peanuts; Tangerine peel chicken; Melon Soup cooked and served in the carved Melon, 1-2-3-4-5 Spareribs, Chengdu Chicken, Phoenix Dragon Chicken, Sweet and Sour Cured Garlic, Scallion Smoked Flounder, Stir Fried Curry Beef, Szechuan Eggplants, Beef with Black Bean sauce, Shrimp fried rice, Hot and sour soup, Steamed Pork Buns. Dozens of dishes that make use of less costly cuts like flank steak and pork butt, tenderized and sauced and mated with crisp, colorful foils. Mrs. Kuo will have you doing wonders with chicken wings and making cartwheels out of a mere half a pound of fish!

Numerous black & white drawings and black & white calligraphy drawings including several full and duo page black & white plates. Lovely Irene Kuo frontispiece illustration. Photos do not fully capture exact shading, hues and elaborate detail; wait until you see up close. WOW!

Heavy hardcover, pictorial ivory buckram washable boards features drawings of chinese cooking ingredients, labelled in red chinese calligraphy, bright red endpapers, 9" x 7", 532pp. Pages MINT. Binding tight. Excellent vintage condition. Pages fine/bright/clean/minimal shelfwear if any. Cover good/sturdy/general shelfwear includes yellowing-some creasing-rippling-scuffing-spotting.

Do not pass up this must have encyclopedic gem; no home or professional kitchen should be without it. Hard-to-find a copy that the pages weren't used in a kitchen. Will make a FABULOUS gift for yourself or someone special in your life!!

May incur an additional postal charge to Hawaii and Alaska.

ITEM ID
BK2419
ITEM TYPE
Vintage

RARE Irene Kuo 'The Key to Chinese Cooking' 1977 Stated First Edition, Master Chef, New York Restaurateur, The Lichee Tree, The Ginko Tree, Asian Food, Calligraphy Drawings, Out-of-Print

$38

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