FLORENCE LIN'S COOKING WITH FIRE POTS.

red oblong full cloth hardcover 8vo. (octavo ~ 6"x9"). dustwrapper in protective brodart book jacket cover. fine cond. binding square & tight. covers clean. edges clean. tiny nick in foredge of front flyleaf, otherwise contents free of markings. price clipped dustwrapper in vg cond. edge nicks, 1" tear on front, small piece missing rear bottom edge. nice vintage copy. no library markings, store stamps, stickers, bookplates, no names, inking, underlining, remainder markings etc~. first edition. first printing (#1 in # line). decorative 1/2 title, frontis. & title pg. 134p. page decorations throughout. index. cookbooks. cucina. culina. cocina. international cuisine. ethnic cuisine. asian cuisine. chrysanthemum fire pot. mongolian fire pot. ten varieties fire pot. peppery tripe fire pot. treasure casserole. szechuan spicy beef with noodles. won ton fire pot. salted duck eggs. peanut butter and pepper sauce~ The centuries~old fire pot is the Chinese version of the chafing dish. Used for do~it~yourself cooking at the table, a fire pot makes meals a lot easier and more fun for family and friends. With unsurpassable recipes, Florence Lin shows her followers how to use this low~energy culinary treasure to make traditional, communal dinners, such as Mongolian Fire Pot and Ten Varieties Hot Pot, as well as newly~created main dishes and hearty soups and stews that are perfect for fall and winter. There are also recipes for hors' d'oeuvres, dips, and accompanying dishes, such as rice, noodles, and buns. Today electric fire pots are adorning more and more tables, and one can also substitute with electric Dutch ovens, fondue pots, chafing dishes, and crock pots. Florence Lin, renowned for a seemingly inexhaustible supply of innovative ways to prepare and cook food, rediscovers the practicality and versatility of the centuries~old Chinese fire pot. She gives us her personal variations of Chinese classics as well as new creations for hearty soups, stews, casseroles, and main dishes that make perfect meals during cool or cold weather months. With unsurpassable recipes and foolproof directions, Ms. Lin shows her followers how to prepare festive and exotic communal dinners for family and friends that can be cooked and served at the table while using almost no energy. The techniques of cooking and eating fire pot dinners are similar to those employed with a meat fondue: small pieces of meat, seafood, and vegetables are presented on platters at the table, then speared and briefly cooked in a clear stock or gravylike sauce; or an enticing variety of precooked ingredients are simmered in broth while diners help themselves to the bits of food. The best known fire pots are Chrysanthemum Fire Pot, Mongolian Fire Pot, and Ten Varieties Hot Pot, but Florence Lin also demonstrates how the techniques of fire pot cooking can be applied to contemporary meals, and if a fire pot vessel is unavailable, how a fire pot dish can be made and served in a variety of electrical appliances commonly found in most homes: deep fryers, slow cookers or crock pots, Dutch ovens, chafing dishes, fondue pots, skillets, woks, and electric casseroles. In addition to easy~to~prepare, spur~of~the~moment fire pot meals, Florence Lin provides both the basic and exotic versions of the world's most elaborate dish, Treasure Casserole, and also demonstrates how to make perfect, clear stocks, spicy sauces, appropriate appetizers, side dishes, pastries, and buns to accompany fire pot dinners.…