Search results for: chinese-japanese-cookbook-1914-reprint

Chinese Japanese Cookbook 1914 Reprint

Author : Sara Bosse
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Chinese-Japanese Cookbook - 1914 Reprint

Stir Frying to the Sky s Edge

Author : Grace Young
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Winner of the 2011 James Beard Foundation Award for International Cooking, this is the authoritative guide to stir-frying: the cooking technique that makes less seem like more, extends small amounts of food to feed many, and makes ingredients their most tender and delicious. The stir-fry is all things: refined, improvisational, adaptable, and inventive. The technique and tradition of stir-frying, which is at once simple yet subtly complex, is as vital today as it has been for hundreds of years—and is the key to quick and tasty meals. In Stir-Frying to the Sky’s Edge, award-winning author Grace Young shares more than 100 classic stir-fry recipes that sizzle with heat and pop with flavor, from the great Cantonese stir-fry masters to the culinary customs of Sichuan, Hunan, Shanghai, Beijing, Fujian, Hong Kong, Macau, Taiwan, Singapore, and Malaysia, as well as other countries around the world. With more than eighty stunning full-color photographs, Young’s definitive work illustrates the innumerable, easy-to-learn possibilities the technique offers—dry stir-fries, moist stir-fries, clear stir-fries, velvet stir-fries—and weaves the insights of Chinese cooking philosophy into the preparation of beloved dishes as Kung Pao Chicken, Stir-Fried Beef and Broccoli, Chicken Lo Mein with Ginger Mushrooms, and Dry-Fried Sichuan Beans.

Chinese Japanese Cook Book

Author : Onoto Watanna
File Size : 34.59 MB
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Published originally in 1914, this is the first Asian cookbook published in America. The fascinating new introduction by Asian cooking authority Jacqueline M. Newman reveals the trickery at play from the two sisters of Anglo-Chinese descent who wrote the book. The Chinese recipes are simple Chinese-American ones using ordinary ingredients. Many are for chop suey and chow mein using lots of celery, bean sprouts, and gravy. The Japanese meat and fish recipes are also simple even though several use rabbit, pheasant, venison, pigeon, even whale; the vegetable dishes are more Chinese than Japanese. Desserts straddle both cuisines. This book marks the beginning of the interest in Asian cuisine in America, and it is notable, almost 100 years later, to see the way authenticity had been edited for both the public and the author's purposes.

Canadian Women in Print 1750 1918

Author : Carole Gerson
File Size : 74.31 MB
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Canadian Women in Print, 1750—1918 is the first historical examination of women’s engagement with multiple aspects of print over some two hundred years, from the settlers who wrote diaries and letters to the New Women who argued for ballots and equal rights. Considering women’s published writing as an intervention in the public sphere of national and material print culture, this book uses approaches from book history to address the working and living conditions of women who wrote in many genres and for many reasons. This study situates English Canadian authors within an extensive framework that includes francophone writers as well as women’s work as compositors, bookbinders, and interveners in public access to print. Literary authorship is shown to be one point on a spectrum that ranges from missionary writing, temperance advocacy, and educational texts to journalism and travel accounts by New Woman adventurers. Familiar figures such as Susanna Moodie, L.M. Montgomery, Nellie McClung, Pauline Johnson, and Sara Jeannette Duncan are contextualized by writers whose names are less well known (such as Madge Macbeth and Agnes Laut) and by many others whose writings and biographies have vanished into the recesses of history. Readers will learn of the surprising range of writing and publishing performed by early Canadian women under various ideological, biographical, and cultural motivations and circumstances. Some expressed reluctance while others eagerly sought literary careers. Together they did much more to shape Canada’s cultural history than has heretofore been recognized.

Onoto Watanna

Author : Diana Birchall
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In 1901, the young Winnifred Eaton arrived in New York City with literary ambitions, journalistic experience, and the manuscript for A Japanese Nightingale, the novel that would sell many thousands of copies and make her famous. Hers is a real Horatio Alger story, with fascinating added dimensions of race and gender.While commercially successful women writers were uncommon a century ago, Winnifred Eaton (1875-1954) cultivated a particular persona to set herself apart even within this rare breed. Born to a British father and a Chinese mother, Winnifred decided to capitalize on her exotic appearance while protecting herself from Americans' scorn of Chinese: she "became" Japanese, assuming the pen name Onoto Watanna. While her eldest sister, Edith Maude Eaton (now acknowledged as the mother of Asian American fiction), was writing stories of downtrodden Chinese immigrants under the name Sui Sin Far, Winnifred's Japanese romance novels and stories became all the rage, thrusting her into the glittering world of New York literati.Diana Birchall chronicles the sometimes desperate, sometimes canny, always bold life of her "bad grandmother," about whom she knew almost nothing until her own adulthood. Here are the details of an amazing professional career as a journalist, a bestselling novelist, and a Hollywood scriptwriting protge of Carl Laemmle at Universal Studios. Here, too, is the personal saga of a woman who bore "a book and a baby a year" during her troubled first marriage--and who, at the age of fifty-six, wooed back her estranged second husband when her Hollywood career hit the skids during the Great Depression. Having achieved early fame as a Japanese romance writer, Winnifred later jettisoned the kimono and wrote books (including one entitled Cattle) set on the plains of Alberta, where her husband owned a ranch.A chameleon? A desperate poseur? A shrewd businesswoman? She was all that, and much more, as Diana Birchall demonstrates. Navigating the shifting boundary between life and art, Birchall probes Winnifred's conflicting stories, personal tempests, and remarkable accomplishments, presenting a woman whose career was "sensational" in every sense.

Food and Landscape Proceedings of the 2017 Oxford Symposium on Food and Cookery

Author : Mark McWilliams
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The proceedings of the 2017 Oxford Symposium on Food and Cookery includes 43 essays by international scholars. The topics included agro-ecology, food sovereignty and economic democracy in the agricultural landscape, argued by Colin Tudge, James Rebanks on family life as a hill-farmer in the Lake District, and many talks that illustrate Catalan historian Joseph Pla's axiom that 'Cuisine is the landscape in a saucepan'.

History of Worcestershire Sauce 1837 2012

Author : William Shurtleff
File Size : 43.21 MB
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History of Tofu and Tofu Products 965 CE to 2013

Author : William Shurtleff
File Size : 37.71 MB
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History of Soy Sauce 160 CE To 2012

Author : William Shurtleff
File Size : 90.30 MB
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Recovered Legacies

Author : Keith Lawrence
File Size : 39.23 MB
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Rediscovering the writings of early Asian America.