Creative Chinese Oven Cooking or Cooking in America 1590 1840

Creative Chinese Oven Cooking: The New Trend

Author: Hsueh Hsia Chen

Creative Chinese Oven Cooking: The New Trend provides the reader with an exciting new method for cooking Chinese cuisine
without the usual "clean-up" headaches. Here's the ONLY guide to cooking for the family, or for a banquet, that will produce the
same delicious flavors and aromas associated with traditional Chinese cooking methods, without the oily messes. As always, Wei-Chuan's bilingual texts expand the market base, enhancing sales potential. This cookbook will be a "must have" for the kitchen gourmet and an exciting addition to the Wei-Chuan collection of authentic, exotic and popular cookbooks.

                           Wei-Chuan Cookbooks uniquely offer:

1. A beautiful, large, full color photo of each finished recipe.Readers always know what the dish should look like. Many additional
    small step-by-step instructional photos are included.

2. Simple, clear and precise step-by-step instructions that help readers create any dish in their own kitchen.

3. All ingredient measurements are kitchen tested and re-tested.

4. Where appropriate, alternative suggestions for substituting ingredients and cooking techniques are provided. Permits purchase
     of ingredients in almost any market!

Book review: Licensed to Kill or Fire Breathing Liberal

Cooking in America, 1590-1840

Author: Trudy Eden

There are no recipes for what the Indians ate in Colonial times, but this cookbook uses period quotations to detail what and how the foodstuffs were prepared. The bulk of the cookbook is devoted to what the European immigrants cooked and what evolved into American cooking. The first colonists from England brought their foodways to America. The basic foods that Americans of European descent ate changed very little from 1600 to 1840. While the major basic foods remained the same, their part in the total diet changed. Americans at the end of the period ate far more beef and chicken than did the first colonists. They used more milk, butter and cream. They also ate more wheat in the form of breads, cakes, cookies, crackers and cereals. The same was true with fruits. Over time the more exotic vegetables like broccoli, cauliflower, artichokes, and numerous root vegetables including both sweet and white potatoes became common vegetables. By the end of this period, many Americans were even eating foods like tomatoes, okra, and sesame, which were unknown to their ancestors. In addition, Americans, like their relatives in Europe, incorporated coffee, tea, and chocolate into their diets as well as more sugar. Along with them came new customs, such as tea time, and, for men, socializing at coffeehouses. Also, distilled beverages, particularly rum, which was often made into a punch with citrus juices, were increasingly used.