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Author: Charles Schafer
Publisher: Random House (NY)
ISBN: 9780394707884
Category : Cooking
Languages : en
Pages : 122
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Book Description
Author: Charles Schafer
Publisher: Random House (NY)
ISBN: 9780394707884
Category : Cooking
Languages : en
Pages : 122
Get Book Here
Book Description
Author:
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 1626
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Author: Harold Wallace Ross
Publisher:
ISBN:
Category : Literature
Languages : en
Pages : 814
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Category : American literature
Languages : en
Pages : 1252
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Category :
Languages : en
Pages : 1328
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Author:
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ISBN:
Category :
Languages : en
Pages : 132
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Author: Library of Congress. Copyright Office
Publisher: Copyright Office, Library of Congress
ISBN:
Category : Copyright
Languages : en
Pages : 1076
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Author: Liz Crain
Publisher: Sasquatch Books
ISBN: 1632172976
Category : Cooking
Languages : en
Pages : 194
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Book Description
You can make dumplings a weeknight staple—and this cookbook will show you how with 40 easy but innovative dumpling recipes from around the globe. Shumai, gyoza, mandu, komber, pierogis: a dumpling by any other name would taste as comforting. The original comfort food in every culture, the humble dumpling takes center stage in this beautiful cookbook. Author Liz Crain offers up beloved staples—with easy, step-by-step instructions for dumpling skins and fillings—and regional favorites, including: Classics: • Chinese soup dumplings and shumai • Japanese gyoza • Eastern European pierogi • Italian goat cheese arrabbiata Regional: • Northwest American morel sherry cream • Cincinnati Chili • Shrimp & Grits • Nettle & Caramelized Onions • Bananas Foster With 40 recipes, full-color photographs—plus vegan, gluten-free, and kid-friendly options—Dumplings Equals Love is the perfect gift for the foodie or home cook in your life.
Author: Anne Mendelson
Publisher: Columbia University Press
ISBN: 0231541295
Category : Social Science
Languages : en
Pages : 353
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Book Description
Chinese food first became popular in America under the shadow of violence against Chinese aliens, a despised racial minority ineligible for United States citizenship. The founding of late-nineteenth-century "chop suey" restaurants that pitched an altered version of Cantonese cuisine to white patrons despite a virulently anti-Chinese climate is one of several pivotal events in Anne Mendelson's thoughtful history of American Chinese food. Chow Chop Suey uses cooking to trace different stages of the Chinese community's footing in the larger white society. Mendelson begins with the arrival of men from the poorest district of Canton Province during the Gold Rush. She describes the formation of American Chinatowns and examines the curious racial dynamic underlying the purposeful invention of hybridized Chinese American food, historically prepared by Cantonese-descended cooks for whites incapable of grasping Chinese culinary principles. Mendelson then follows the eventual abolition of anti-Chinese immigration laws and the many demographic changes that transformed the face of Chinese cooking in America during and after the Cold War. Mendelson concludes with the post-1965 arrival of Chinese immigrants from Taiwan, Southeast Asia, and many regions of mainland China. As she shows, they have immeasurably enriched Chinese cooking in America but tend to form comparatively self-sufficient enclaves in which they, unlike their predecessors, are not dependent on cooking for a white clientele.
Author: Charles Schafer
Publisher: Alfred A. Knopf
ISBN: 9780394706351
Category : Cooking
Languages : en
Pages : 132
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