MARC record from Internet Archive

LEADER: 03354cam 2200589 i 4500
001 ocm32468513
003 OCoLC
005 20201214064600.0
008 950420t19951995vtuab 001 0 eng
010 $a 95009052
040 $aDLC$beng$erda$cDLC$dBTCTA$dYDXCP$dBAKER$dUKMGB$dOCLCO$dOCLCF$dOCLCQ$dEEM$dQT7$dPAU$dOCLCQ$dVICSF$dOCLCO
016 7 $a008832352$2Uk
019 $a301834613$a1022700119
020 $a1881527948
020 $a9781881527947
020 $a0618254358
020 $a9780618254354
035 $a(OCoLC)32468513$z(OCoLC)301834613$z(OCoLC)1022700119
043 $aa-cc---$an-us-pa
050 00 $aTX724.5.C5$bF59 1995
082 00 $a641.5951$220
100 1 $aFoo, Susanna,$eauthor.
245 10 $aSusanna Foo Chinese Cuisine :$bthe fabulous flavors & innovative recipes of North America's finest Chinese cook /$cSusanna Foo ; with a foreword by Amy Tan ; photography by Louis B. Wallach.
246 30 $aFabulous flavors & innovative recipes of North America's finest Chinese cook
264 1 $aShelburne, Vt. :$bChapters Pub.,$c[1995]
264 2 $aBuffalo, NY :$bFirefly Books (U.S.),$c[1995]
264 4 $c©1995
300 $a352 pages :$billustrations (some color), color map ;$c27 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
500 $aIncludes index.
505 0 $aIntroduction -- Menus and wines -- Dim sum and other small delights -- Soups -- Vegetables and salads -- Fish and seafood -- Fowl -- Veal, pork, lamb and beef -- Noodles -- Rice -- Breads, pancakes and crêpes -- Desserts -- Mail-order sources -- Index.
520 $a"Susanna Foo has consistently been acclaimed for serving the best and most exciting Chinese food in North America. Gourmet, Food & Wine, Esquire, Zagat and the James Beard Society have all singled her out as one of America's leading chefs. Now Susanna Foo shares the recipes that established her reputation, and the results are nothing short of revolutionary. The book will open a new world to those who are intimidated by the strange ingredients and complicated techniques of Chinese cooking. Foo's recipes don't call for the usual combination of soy sauce, sesame oil, rice wine, vinegar and sugar, and they don't rely on complicated stir-frying. Instead, they feature simple techniques and readily available fresh ingredients." --Publisher's description.
610 20 $aSusanna Foo Chinese Cuisine (Restaurant)
610 27 $aSusanna Foo Chinese Cuisine (Restaurant)$2fast$0(OCoLC)fst00706209
650 0 $aCooking, Chinese.
650 7 $aCooking, Chinese.$2fast$0(OCoLC)fst01753278
655 7 $aCookbooks.$2lcgft
700 1 $aTan, Amy,$ewriter of foreword.
700 1 $aWallach, Louis,$ephotographer.
856 42 $3Publisher description$uhttp://catdir.loc.gov/catdir/description/hm021/95009052.html
856 42 $3Laurie Burrows Grad Collection Home Page$uhttp://hdl.library.upenn.edu/1017.12/1228988
938 $aBaker & Taylor$bBKTY$c40.00$d30.00$i1881527948$n0002678532$sactive
938 $aBaker and Taylor$bBTCP$n95009052
938 $aYBP Library Services$bYANK$n1236410
029 1 $aAU@$b000011641434
029 1 $aNZ1$b4630815
029 1 $aUNITY$b099182726
029 1 $aYDXCP$b1236410
994 $aZ0$bP4A
948 $hNO HOLDINGS IN P4A - 311 OTHER HOLDINGS