Search Results: Asian Cookery and Cookbooks from JWMah

Bangkok: Vibulchai Bhandhukravi, 1998. (THAI) Presumed 1st eidtion, No markings, Very Good in Very Good dust jacket with light rubbing to panel surfaces, Navy blue leatherette hardcover, 256pp, glossary, colour photos mostly of prepared dishes. This book is a combination of travel articles featuring major festivals and fairs with indigenous cookery of Thailand from the North to the South, with recipes.Bhandhukravi, who prepared the recipes is a successful restauranteur, including the Fifty Fifty Sunset Thai Restaurant in Hollywood, which had benn chosen as the best Thai restaurant in Los Angeles for 3 years running. The recipes are arranged regionally and include many interesting culinary specialities: Wax Gourd Soup, Pla-kem Nueng, Bouillabaisse Style Bangkok. There is a section on Thai desserts. This book was published to celebrate the 6 cycle Anniversary of his Majesty the King Bhumibol Adulyadej. (3.5 JM LVR 202/b6. 1st. Hardcover. Very Good/Very Good. Illus. by Jotikabukkana, Bheema. 4to -… Read More

Jeddah: The Author, 1983. (Saudi) Presumed 1st edition. INSCRIBED BY AUTHOR, no other markings, Fine. Glossy card covers, side-stapled, 90pp, line drawings. This is a collection of Middle eastern recipes: Hamam mashwi; Maglubat samak; Kufta be tahina; Maghli. (1.33 JM HOX 1/a14. 1st. Staple Bound. Fine. 8vo - over 7¾" - 9¾".

London: Kegan Paul, Trench Trubner & Co. Ltd, 2006. (UK) First of this Edition No markings, as New; no dust jacket as published. Glossy illus boards, 168pp, then [4]pp ads. Line drawings. Over 400 recipes with titles in Chinese and English with English text. This book originally appeared in September 1952, and this reprint is one of the excellent kegal Paul Libary of Culinary History and Cookery. I believe the author lived in Singapore, but the recipes are drawn from different regions of China. (1.9 Jm HOJ 303/1. 1st. Hardcover. Fine/No Jacket. 8vo - over 7¾" - 9¾".

Singapore: Tiger Press, 1953. (UK) 2nd Edition Owner's inscription to back of end paper which is wrinkled (The back end paper is wrinkled as well, possibly a manufacturing fault), no other markings, a couple of tiny cooking spots to leading edge of pages, rubbing to cover corner tips, Good used copy; no dust jacket as published. Illus boards with gray cloth spine, x, 1-156pp, then [8] pp index. Line drawings, B&W photos; local ads. Over 400 recipes with titles in Chinese and English with English text. This book originally appeared in September 1952. I believe the author lived in Singapore, but the recipes are drawn from different regions of China. (1.5 Jm LVR 201/b2. 2nd. Hardcover. Good/No Jacket. 8vo - over 7¾" - 9¾".

Beijing: Foreign Language Editions., 2007. (CHIN) Presumed First Edition No markings, as New. Wraps, 156pp. Maps; colour photos. The text of this culinary tour of China is in English. The author explains customs such as the Manchu-Han banquet, the Southern Influence on Qing Palace Cuisine, Flower Food, Ming Dynasty cuisine, Ethnic Dai Eating, etc. There are many photos of regional dishes but no recipes as such. (1.9 JM LVR 206/5. Paperback. As New. 8vo - over 7¾" - 9¾".

NY / Tokyo: Wheatherhill, 1995. (USA) No markings, as new. Wraps, 64pp. B&W illus. A collection of 29 recipes including Satsuma jiru, yakitori, Salmon Teriyaki. (0.99 JM HOX 1/a18. 1st. Paperback. As New. 8vo - over 7¾" - 9¾" tall.

London: Phaidon Press, 1976. (UK) First Edition INSCRIBED BY AUTHOR: "Best Wishes from Kenneth Lo (also Chinese name)", no other markings, Near Fine, no Dj. Glossy red boards, 160pp, index. Line illus. This is a guide for the Westerner who wants to learn about and try dishes in Chinese restaurants. There is a good overview of cooking methods, Chinese eating customs, regional chinese cooking, materials and ingredients, and a listing of Chinese dishes where the preparation and materials are explained, some to the detail that one can use it as a recipe, although their are no recipes per se. The names of the dishes have been transliterated from the Mandarin and the Cantonese but it would have been better just to have the naes in Chinese characters. (1.5 JM HOX 403/b2. Inscribed By Author. 1st. Hardcover. Near Fine/No Jacket. 8vo - over 7¾" - 9¾" tall.

[Taiwan]: Kwang Wen Book Co., 1966. (TAI) Owner's stamp to the endpaper, no oother markings, the book is a bit shaken, Good; no Dj perhaps as issued. 17.5 x 15 (TAI) cm, green cloth with gold titles in English and Chinese, xlii, 204pp, iv. 15 colour plates of prepared dishes. The author is orignally from Hsu Chow in Taiwan but now lives in the United States. She was involved with over a decade of teaching Chinese cookery in Seattle Washington. These recipes are arranged in menus and some of them are (I presume) specific to Taiwan: Trio Shreds Soup; Pea squares; Amoked Fish. Text is in English with Chinese recipe names. Uncommon book. (1.5 JM HOQ 100/2. Hardcover. Good/No Jacket. 12mo - over 6¾" - 7¾" tall.

Toronto: Random House of Canada, Limited, 2000. (CAD) 2nd Printing No markings, there is a tiny faint spot to the rear hinge, otherwise Fine in unclipped Very Good (-) dust jacket with 1" close tear to the lower rear flap fold. Dj is in mylar sleeve. Yellow green boards, 346pp, index. Colour photos of food and locales. The award-winning authors present the food and recipes of South east Asia with travel anecdotes. A heavy book. (6.0 JM HOZ 402/6. Hardcover. Fine/Very Good. 4to - over 9¾" - 12".

Toronto: Random House of Canada, Limited, 2000. (CAD) 5th Printing Owner's inscription to end paper, no other markings, about 6 leaves have corner tips folded, otherwise Fine in unclipped Near Fine dust jacket with a bit of light rubbing to head of psine panel. Yellow green boards, 346pp, index. Colour photos of food and locales. The award-winning authors present the food and recipes of South east Asia with travel anecdotes. A heavy book. (6.0 JM HOZ 401/b1. Hardcover. Fine/Near Fine. 4to - over 9¾" - 12".

Victoria BC: The Authors, 1977. (CAD) No markings, there are 3 little tears to the bottom edge of front cover, Very good. Red card cover, black plastic comb binding, 47pp. A couple of B&W phptos. Frank Lowe gave evening classes in Chinese cookery in Victoria in the 1970s. This is a collection of some 40 recipes from authentic Chow Mein to Shrimp Fried Rice, Sweet and Sour Spareribs to Egg Rolls. Uncommon. (1.2 JM HOX 1/a10. Plastic Comb. Very Good. 8vo - over 7¾" - 9¾".

Burnaby BC: Select Editions, 2002. (CAD) 1st Canadian printing. No markings, Fine in about Fine dust jacket. Glossy boards,256pp, index. Lots of colour photos throughout showing ingredients and techniques with colour photos of prepared dishes. Kazuko is a leading food writer in Japan and Fukuoka is an expert on Japanese regional cookery.Recipes include Sashima Moriawase, Sumo Wrestler's Hot Pot, Kabocha Squash Cake, Tokyo style Ramen in soup. (4.5 JM LVR 201/b0. 1st. Hardcover. Fine/Near Fine. 4to - over 9¾" - 12".

Victoria: Shirlann Industrial Company, 1971. (CAD) 7th Printing 22.5 x 15 cm, white card cover with humorous drawing of Chicken and Chinese cook with cleaver and titles in green, side-stapled, [I- title page with blank verso], II-copyright page with blank verso, III contents page with blank verso, then 7- 82pp, [1] blank for notes, [2] blnsk pages, [3]pp index. Line drawings of Chinese foodstuffs on four central pages printed on peach-coloured paper. The subtitle on the cover reads "The ABC's of Chinese Cooking, in Detail". There is short history of Chinese cooking with some folklore, prices of ingredients in Victoria at time of publication, meal planning tips, and about 100 recipes with ingredinets in North American measure. No markings, fine corner crease, VG. (0.9 JM ITF docket 60. Staple Bound. Very Good. Illus. by YEE, Shirley. 8vo - over 7¾" - 9¾" tall.

Edmonton: Hurtig Publishers, 1973. (CAD) First of this edition. No markings, Very Good. 18 x 11 cm, yellow wraps with titles in red and black iilus of serving pot, [1-6], 7- 87pp, index. Yee was born in Didsbury, Alberta but was raisied near Canton. His family returned to Canada where he earned a degree in chemistry. His participation in night classes for Chinese cooking resulted in this book which was originally published by Tuttle in 1964. About 60 recipes for Cantonese dishes. No date ,1964 to the copyright page; but [1973-NLC]. (0.8 JM HOX 1/3. Paperback. Very Good. 12mo - over 6¾" - 7¾" tall.

Toronto: Random House Canada, 2005. (CAD) 1st printing. No markings, Fine in unclipped Near Fine dust jacket with 1/4" tear to lower edge of front panel and light rubbing to panel gloss. Hardcover, 381pp, index. Colour photos of food; monochrome photos of locales. This book features travel and food of Bangladesh, India, Nepal, Pakistan, SriLanka. Recipes include Home Style Tandoor Naan; Deep Fried Street side Breads;Spicy Bitter Melon; Classic Bengali Fish in Broth. A heavy book. (6.0 JM HOZ 403/0. 1st. Hardcover. Fine/Near Fine. 4to - over 9¾" - 12".

Tokyo / New York: Kodansha International, 2001. (JPN) 6th printing. No markings, Fine in unclipped Fine dust jacket. Photo Boards with blck spine, 200pp, index. Full page colour photos of prepared dishes augmented with B&W photos. Nobu was trained as a sushi chef and opened his first restaurant in Beverly Hills in 1987. Seven years later, Robert DeNiro persuaded him to open Nobu in New York City. There is a preface letter by De Niro and a foreword by Martha Stewart. His interpretations of Japanese cuisine are new and exciting. Fifty original recipes for fish and seafood are included with step-by-step instructions and lavish color photographs. It features all Nobu's signature dishes along with salads, vegetable dishes, and dessert recipes, while a special chapter about pairing drinks with the meals rounds out the selections. A chapter dedicated to sushi instructs readers how to make Nobu's own original Soft Shell Crab Roll, Salmon Skin Roll and House Special Roll. (3.1 JM HOJ… Read More

Taipei: T & S Industrial, 1979. (TAI) No markings, Fine in Fine Dust jacket with a touch of rubbing to the head of the spine in Near Fine publisher's clear plastic sleeve which has a small chip to the head of the spine. Cloth, 388pp. Colour photos of prepared dishes. Text in Chinese with English translation on recto pages. About 170 authentic Chinese recipes such as Minced Pigeon in bamboo cups, Peking Roast Duck, Shark's Fin and assorted seafood soup. Lovely copy. (2.5 JM HOZ 403/0. Edition Not Stated. Hardcover. Fine/Fine (-). 8vo - over 7¾" - 9¾" tall.

Taipei: T & S Industrial, 1969. (TAI) Edition Not Stated No markings, there is a tear to the edge of the end paper, the hinges are weak and have been repaired, Good only used copy in Good Dust jacket with rubbing to spine extremities and some loss to edges in publisher's clear plastic sleeve. Dark red cloth, 400pp. Colour photos of prepared dishes. Text in Chinese with English translation on recto pages. This is one volume of three in an excellent series of cookbooks. This volume has about 190 authentic Chinese recipes such as Crispy Chicken, Boiled Meat Dumplings, Fried Dumplings, Shanghai style Chow Mein. (2.5 JM LVR 206/b1. Hardcover. Good/Fair. 8vo - over 7¾" - 9¾" tall.

Honolulu: University of Hawaii Sorority, 1947. (USA) This is the second printing of the first edition (1947); the book first appeared in May 1932. Name and date to upper corner of cover, spotting and staining to cover, 3 line pen notstion to back cover, faint cooking spots here and there to interior pages, Fair copy of uncommon early chinese recipes book. 9 x 5", beige card covers, side-stapled, [1-6]7-46pp. Pages 39 to 46 have local ads: Waikiki Lau Yee Chai (the world's most beautiful Chiese Restaurant); Chun Hoon Market, House of P.Y. Ching, Chee Sun Company. Wing, Sing Wo Co. Ltd.Wo Fat (Hawaii's oldest chop suey house); etc. one B&W photo of a nine course dinner at Waikiki Lau Yee Chai. The recipes were collected by members of the Chinese Sorority of the \U of Hawaii, and have been tested and found satisfactory, with "the intention of enlightening the public in the culinary art of the Chinese". Recipes include Fresh Squid Chop Suey; Pickled Pigs' Feet; Sai-Min;… Read More

San Francisco: The Buddhist Bookstore, 1977. (USA) Stated 1st printing, 1977. No markings, bookstore label to inside front cover, Near Fine n price-clipped Good dust ajcket with 1/4" tear to head of spine panel and a tear and chip to upper corner of rear flap fold. DJ is in mylar sleeve. Red cloth, two ribbonmarkers, 174pp, glossary, colour photo to frontis, line drawings, small B&W photos of prepared dishes. The text is in ENGLISH. This is a collection of Shojin recipe which makes no use of meat, fish, fowl or dairy products. Most of these vegetarian dishes originated in the monasteries of Japan and are used now on Buddhist holidays and special occasions when traditional Buddhist precepts are strictly observed. Konnyaku tempura; Nasubi Age (Fried eggplant); Renge Nasu (Lotus petal eggplant); Warabi (Bracken Fern); Ohagi. The author was the head monk at Rinshoji in Yamagata but also the cooking master at the celebrated Soto Zen Vegetarian Restaurant in Tokyo. (1.5 JM HOQ 102/b1. 1st.… Read More