入廚三十年

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• 1 person find this helpful

  

  mine is the older version from 陳湘記, total of 14 books, in 1981. I listen to Master 陳榮 in Radio Hongkong back in the 1950s. it was in 12:00 noon. The program started with 街市行情,of the price of fresh vege, meat, and fish from various markets of HK, esp Central Market. Then it is talking of a short menu ... (continue)

  mine is the older version from 陳湘記, total of 14 books, in 1981. I listen to Master 陳榮 in Radio Hongkong back in the 1950s. it was in 12:00 noon. The program started with 街市行情,of the price of fresh vege, meat, and fish from various markets of HK, esp Central Market. Then it is talking of a short menu and recipe. It was full of cooking gems and menu history.
  Wonderful in the era of little food but very fresh and every housewife going to market two to three times daily, shortly before cooking the meal. Those times were 7am, 11am, and 3pm.
  Lots have changed these decades.....with popularity of refrigerator in all household.

  Now many of those common items in the 50s are not available and many home cookers lost the basic skill and background skill available to nearly every woman and children of those less affluent years.
  Now we have greater exposure and knowledge to non Cantonese chinese cuisine and international cuisine. This coincides with a great decline in the many district and regional cuisines of the Pearl River Delta.
  Reading this classic, the first cook book in HK, is not longer a basic menu. It now has merged into a history book and 'archeology'

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  Wutaichi2 said on May 31, 2009 | Add your feedback

• 1 person find this helpful

  

  The bible of cantonese cooking.

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  KenFan said on Nov 29, 2007 | Add your feedback

Book Details

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• 繁體書
• Paperback 1000 Pages
• ISBN-10: 962326125X
• ISBN-13: 9789623261258
• Publisher: 陳湘記圖書有限公司
• Pub date: Aug 23, 2007

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