Chinese-Japanese Cook Book Onoto Watanna

Chinese-Japanese Cook Book

Author: Onoto Watanna
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Book Title
Chinese-Japanese Cook Book
Author
Onoto Watanna
ISBN
9781557093714
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.Binding Type: PaperbackAuthor: Onoto Watanna, Sara BossePublisher: Applewood BooksPublished: 03/07/2006ISBN: 9781557093714Pages: 128Weight: 0.34lbsSize: 8.00h x 5.00w x 0.33d
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.

Binding Type: Paperback
Author: Onoto Watanna, Sara Bosse
Publisher: Applewood Books
Published: 03/07/2006
ISBN: 9781557093714
Pages: 128
Weight: 0.34lbs
Size: 8.00h x 5.00w x 0.33d
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.

Binding Type: Paperback
Author: Onoto Watanna, Sara Bosse
Publisher: Applewood Books
Published: 03/07/2006
ISBN: 9781557093714
Pages: 128
Weight: 0.34lbs
Size: 8.00h x 5.00w x 0.33d