Vietnamese cuisine encompasses the foods and beverages originated from Vietnam. Meals feature a combination of five fundamental tastes : sweet, salty, bitter, sour, and spicy. The distinctive nature of each dish reflects one or more elements, which are also based around a five-pronged philosophy. Vietnamese recipes use ingredients like lemongrass, ginger, mint, Vietnamese mint, long coriander, Saigon cinnamon, bird's eye chili, lime, and Thai basil leaves. Traditional Vietnamese cooking has often been characterised as using fresh ingredients, not using much dairy or oil, having interesting textures, and making use of herbs and vegetables. The cuisine is also low in sugar and is almost always naturally gluten-free, as many of the dishes are rice-based instead of wheat-based, made with rice noodles, papers and flour. Vietnamese cuisine is strongly influenced not only by the cuisines of neighboring China, Cambodia and Laos, but also by French cuisine due to French colonial rule over the region from 1887 to 1954.
Stir frying is a cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred or tossed in a wok. The technique originated in China and in recent centuries has spread into other parts of Asia and the West. It is similar to sautéing in Western cooking technique.
English cuisine encompasses the cooking styles, traditions and recipes associated with England. It has distinctive attributes of its own, but is also very similar to wider British cuisine, partly historically and partly due to the import of ingredients and ideas from the Americas, China, and India during the time of the British Empire and as a result of post-war immigration.
A cookbook or cookery book is a kitchen reference containing recipes.
Yuen Ren Chao, also known as Zhao Yuanren, was a Chinese-American linguist, educator, scholar, poet, and composer, who contributed to the modern study of Chinese phonology and grammar. Chao was born and raised in China, then attended university in the United States, where he earned degrees from Cornell University and Harvard University. A naturally gifted polyglot and linguist, his Mandarin Primer was one of the most widely used Mandarin Chinese textbooks in the 20th century. He invented the Gwoyeu Romatzyh romanization scheme, which, unlike pinyin and other romanization systems, transcribes Mandarin Chinese pronunciation without diacritics or numbers to indicate tones.
Buwei Yang Chao was a Chinese-American physician and writer. She was one of the first women to practice Western medicine in China. She was married to linguist Yuen Ren Chao.
The Art of Cookery Made Plain and Easy is a cookbook by Hannah Glasse (1708–1770), first published in 1747. It was a bestseller for a century after its first publication, dominating the English-speaking market and making Glasse one of the most famous cookbook authors of her time. The book ran through at least 40 editions, many of which were copied without explicit author consent. It was published in Dublin from 1748, and in America from 1805.
Shaanxi cuisine, or Qin cuisine, is derived from the native cooking styles of Shaanxi Province and parts of northwestern China.
Ching-He Huang (Chinese: 黃瀞億; pinyin: Huáng Jìngyì; Wade–Giles: Huang2 Ching4-i4;, often known in English-language merely as Ching, is a Taiwanese-born British food writer and TV chef. She has appeared in a variety of television cooking programmes, and is the author of nine best-selling cookbooks. Ching is recognized as a foodie entrepreneur, having created her own food businesses. She has become known for Chinese cookery internationally through her TV programmes, books, noodle range, tableware range, and involvement in many campaigns and causes.
Lomo saltado is a popular, traditional Peruvian dish, a stir fry that typically combines marinated strips of sirloin with onions, tomatoes, french fries, and other ingredients; and is typically served with rice. The dish originated as part of the chifa tradition, the Chinese cuisine of Peru, though its popularity has made it part of the mainstream culture.
Fuchsia Charlotte Dunlop is an English writer and cook who specialises in Chinese cuisine, especially Sichuan cuisine. She is the author of seven books, including the autobiographical Shark's Fin and Sichuan Pepper (2008). According to Julia Moskin in The New York Times, Dunlop "has done more to explain real Chinese cooking to non-Chinese cooks than anyone".
Chinese fried rice is a family of fried rice dishes popular in Greater China and around the world. It is sometimes served as the penultimate dish in Chinese banquets, just before dessert.
Chinese cooking techniques are a set of methods and techniques traditionally used in Chinese cuisine. The cooking techniques can either be grouped into ones that use a single cooking method or a combination of wet and dry cooking methods.
Whitney Leigh Miller Humphrey is an American chef who won the first season of the US version of MasterChef in 2010. Miller was named the first ever American MasterChef winner by MasterChef judges, Gordon Ramsay, Graham Elliot, and Joe Bastianich.
Rulan Chao Pian, née Rulan Chao, was an ethnomusicologist and scholar of Chinese language and literature and was one of the first ten female full professors in the Faculty of Arts and Sciences at Harvard University. She was born and died in Cambridge, Massachusetts.
A Book of Mediterranean Food was an influential cookery book written by Elizabeth David in 1950, her first, and published by John Lehmann. After years of rationing and wartime austerity, the book brought light and colour back to English cooking, with simple fresh ingredients, from David's experience of Mediterranean cooking while living in France, Italy and Greece. The book was illustrated by John Minton, and the chapters were introduced with quotations from famous writers.
Ellice Handy, (1902–1989) was a Singaporean educator, education administrator and author of Singapore's first cookbook on local cuisine. Her cookbook is the longest-selling compilation of recipes in Singapore and is considered a must-have volume by many cooks. She was inducted into the Singapore Women's Hall of Fame in 2015.
In the 1950s, commercial cookbooks gained popularity in the United States. These cookbooks frequently suggested the use of packaged food and electric appliances, which had become more available due to the post-war economic boom. Cookbooks reflected these changes. Betty Crocker and Julia Child became popular icons in American culture through their cookbooks and the media during this era. Cookbooks also reflected many cultural trends of the 1950s, especially typical gender roles and racial identities. Many cookbooks were addressed to the white, middle-class housewife who cooked for her family in their suburban home. These cookbooks often excluded African-American, immigrant, and rural women. For them, handwritten cookbooks served as both personal histories and a means to express their views on politics and society. Meanwhile, advertisements promoted the racial stereotype of the “black mammy” that de-feminized African-American cooks in white households. Ethnic immigrants were also debased as European Americans baked their distinct cuisines into generic casseroles.
Indonesian Cooking: Satays, Sambals and More is a cookbook about Indonesian cuisine by the businesswoman and chef Dina Yuen. It was published in 2012 by Tuttle Publishing.
