500 Chinese Recipes: Fabulous Dishes From China And Classic Influential Recipes From The Surrounding Region, Including Korea, Malaysia, Hong Kong, Singapore, Thailand, Vietnam, And Japan
Author: Jenni Fleetwood
500 illustrated recipes include meals to suit every appetite and occasion, from lightly-spiced snacks and finger food to sweet-sour main course dishes, plus a delicious array of vegetarian options and desserts.
Go to: The Eye Book or The Chelation Way
Hasty Pudding, Johnnycakes and Other Good Stuff: Cooking in Colonial America
Author: Loretta Frances Ichord
A look at the development of methods for cooking food as well as storing and preserving it. The recipes included in each chapter are adapted to modern times, but are authentic. Notes show how colonial women would have gone about the project differently. There are chapters on regional cooking, soups, corn, soul cooking, beverages, and desserts.
School Library Journal
Gr 3-6--Children are taken on a virtual tour of American cuisine as it was in Colonial times. The introduction grabs readers' attention as the author discusses foods that are commonly thought of as American, but that actually came from other countries. Each chapter deals with a different aspect of culinary matters, such as "Fireplace Cooking," "Preserving and Storing Food," "Soul Cooking," "Mannerly Eating," and "Feeding the Sweet Tooth." The book is written in a conversational tone and the author presents many facts that students will find fascinating. For example, they will learn that many Colonial women were killed when their dresses caught fire while they were cooking. The recipes include the modern cooking version as well as an explanation of how the Colonists actually made them. The colorful illustrations, most of which are done in panels of three along the sides of the pages, add interest. A solid, attractive resource.--Susan Knell, Pittsburgh State University, Pittsburgh, KS
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