E-book The Chinese Takeout Cookbook

E-book The Chinese Takeout Cookbook
Today there are more than forty thousand Chinese restaurants in the United States, and more are opening every day. Some have even made their versions of Chinese dishes into popular local specialties: You can order up kalua pork-steamed buns in Hawaii, chow mein sandwiches in Rhode Island, or soy vinegar crayfish in Louisiana. What began in this country as exotic has become thoroughly American. American-Chinese food is a natural by-product of Chinese immigration, but it can be just as gooc as food eaten in mainland China. I avoid using the word "authentic" whenever possible, because all cuisines have evolved from somewhere, whether it be Cajun food, Italian food (tomato sauce was nonexistent in Italy until the late 1600s), American-Chinese food, or even Chinese food in China Food almost always changes, and needs to change, across provinces, countries, and continents, adapting along the way to use local ingredients and to suit local tastes. If a chef needs to alter a dish, it's not a travesty as long as he or she does it well and with care. Without cross-cultural fusion of cuisines, we wouldn't have bagels with lox, deep-dish pizza, hamburgers, baked nti, jambalaya, and many other iconic foods in America. Likewise, American-Chinese classics, such as chow mein and Shrimp with Lobster Sauce are also products of the American story, and delicious if cooked with care.

Bahasa : Inggris
Total Halaman : 231 (lihat gambar contents)
File Format: PDF
File Size: 7.62 MB (7,997,021 bytes)

Catatan:
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