Chinese Cooking or Cooking in the New South

Chinese Cooking: Favorite Home Dishes

Author: Hsueh Hsia Chen

Endowed with delectable, time-saving home style recipes, this collection f Chinese cuisine is designed for contemporary, fast-paced times. Based on the author Hsueh-Hsia Chen's twenty-one year culinary and teaching experience, this book is distinguished by its penchant for a light yet flavorful taste and practical guide for preparation methods. This mosaic of familiar favorites appeals to preferences in poultry, seafood, meats, tofu, eggs, vegetables, rice and noodles, topped with desserts.

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Cooking in the New South: A Modern Approach to Traditional Southern Fare

Author: Anne Byrn

Like most native Southerners, Ann Byrn grew up eating the food of our memory—fried chicken and milk gravy, turnip greens slowly simmered with ham hocks, and homemade biscuits.

With the aid of today's time-saving tools and appliances, the availability of once hard-to-find ingredients, and the broadening of our culinary horizons, Southerners have branched out into a new style of cookery. We're using the same basic ingredients, but we have altered preparation and presentation, with an emphasis on the light, the simple, and the natural.

Cooking in the New South is a new look at what is traditional in our kitchens. It brings together more than 200 tested recipes for delicacies like Pumpkin Raisin Bread, Chilled Canteloupe Soup, Sesame Shrimp and Asparagus, Orange Giner Pork Roast, and Chocolate Bourbon Pecan Pie. Each section begins with a vignette about a treasured food from our past—including Brunswick stew, grits, and chess pie—to remind us of the roots of our delightful cuisine.

Cooking in the New South captures the style and ease of the newest trends while retaining the distinctive flavor of the well-loved, old-fashioned Southern fare.