Chinese-japanese Cook Book (Paperback)

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ITEM# 10749607
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    Chinese-japanese Cook Book (Paperback)
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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 wr...

    Details

    ITEM#: 10749607

    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.

    Specs

    Dimensions 7.75x5x0.5
    ISBN 9781557093714
    Genre COOKING / Regional & Ethnic / Asian
    Format Paperback
    Pages 128
    Publisher Date 2001-01-01 00:00:00.0
    Publisher Applewood Books
    Height 7.75 in
    Wdth 5.0 in
    Thickness 0.5 in
    Unit weight 0.35 lb
    Language English
    Audience General/trade
    Authors Watanna, Onoto

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