Subject
Cooking, Chinese Books
Best books
Vernon Galster
Chinese cook book
"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.
Nellie C. (Nellie Choy) Wong
Chinese recipes
"Chinese recipes by Nellie C. Wong" is a cookbook written in the early 20th century. It presents practical Chinese home cooking for everyday tables, emphasizing staple seasonings like soy bean sauce and ginger and featuring distinctive vegetables such as mushrooms, water chestnuts, and bamboo shoots. The book opens with notes on ingredients, oils, and portions, then gives clear, brief recipes organized by dish type. It covers tea and soups, the proper way to cook rice and reuse leftovers, and many seafood preparations (notably several shrimp dishes, plus sweet-and-sour fish, fish balls, and pineapple fish). Meat and vegetable dishes include broiled pork, bean sprouts with pork, spring rolls, cabbage rolls, meat custard, chicken with corn or walnuts, stuffed mushrooms, tomato-and-egg (Wang Shih), and string beans. There is a noodle centerpiece in almond chow mein and two desserts—sweet potato balls and a “precious pudding” of rice, barley, and candied fruits—finished with a simple lemon syrup. Techniques center on quick stir-frying, steaming, and deep-frying, with frequent use of soy sauce, ginger, and cornstarch for light gravies.
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