000			02162cam a22003373u 4500
001			74369
003			UtSlPG
005			20260610134724.0
006			m
007			cr n
008			260607r20241917utu|||||o|||||||||||||| d
010			_a17005559
040			_aUtSlPG
041		7	_aen _2iso639-1
050		4	_aTX
100	1		_aGalster, Vernon, _d1880-1937
245	1	0	_aChinese cook book
264		1	_aSalt Lake City, UT : _bProject Gutenberg, _c2024
300			_a1 online resource : _bmultiple file formats
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
500			_aRelease date is 2024-09-04
508			_aRichard Tonsing, Aaron Adrignola, and the Online Distributed Proofreading Team at https://www.pgdp.net (This file was produced from images generously made available by The Internet Archive)
520			_a"Chinese Cook Book" by Vernon Galster is a practical cookbook written in the early 20th century. This book serves as a comprehensive guide to preparing various traditional Chinese dishes, making the art of Chinese cooking accessible to readers who may lack experience or proximity to a Chinese restaurant. It features an array of recipes focusing on popular staples such as Chop Suey, Chow Mein, and Eggs Fo Young. The content presents a step-by-step approach to creating authentic Chinese meals using specific techniques and ingredients that reflect traditional Chinese culinary practices. Each recipe includes detailed instructions on how to prepare the dish alongside recommendations for serving, such as pairing with Chinese tea and rice. Throughout the book, Galster emphasizes the importance of using imported Chinese flavoring sauces and vegetables for achieving genuine tastes, encouraging readers to embrace the joys of cooking and enjoying Chinese cuisine at home. (This is an automatically generated summary.)
534			_pOriginally published: _cMorris: Vernon Galster, 1917
653			_aCookbooks
653			_aCooking, Chinese
856	4		_uhttps://archive.org/details/chinesecookbook00gals
856	4	0	_uhttps://www.gutenberg.org/ebooks/74369
999			_c115094 _d115094