Cooking Lessons or Ken Homs Quick Wok

Cooking Lessons: The Politics of Gender and Food

Author: Sherrie A Inness

Meatloaf, fried chicken, Jell-O, cake—Because foods are so very common, we rarely think about them much in depth. The authors of "Cooking Lessons" however, believe that food is deserving of our critical scrutiny and that such analysis yields many important lessons about American society and its values. This book explores the relationship between food and gender. Contributors draw from diverse sources, both contemporary and historical, and look at women from various cultural backgrounds, including Hispanic, traditional southern White, and African American. Each chapter focuses on a certain food, teasing out its cultural meanings and showing its affect on women's identity and lives. For example, food has often offered women a traditional way to gain power and influence in their households and larger communities. For women without access to other forms of creative expression, preparing a superior cake or batch of fried chicken was a traditional way to display their talent in an acceptable venue. On the other hand, foods and the stereotypes attached to them have also been used to keep women (and men, too) from different races, ethnicities, and social classes in their place.

Author Biography: Sherrie A. Inness is associate professor of English at Miami University. She lives in Fairfield, Ohio. She is the editor of several books including "Running for their Lives: Girls, Cultural Identity, and Stories of Survival" and "Delinquents and Debutantes: Twentieth Century American Girls' Cultures".

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Ken Hom's Quick Wok: The Fastest Food In the East

Author: Ken Hom

One of Food & Wine’s 10 Best Cookbooks of the Year

Publishers Weekly

For times when speed is a key concern, Hom's latest cookbook offers recipes that are easy to prepare and boast an Asian flair appealing to the American palate. An authority on Chinese cooking, Hom opens his cookbook with a section on ingredients and techniques designed to instruct even the most amateur cook. Though the recipes for poultry and meat are uniquely flavorful finds, the fish and shellfish chapter offers the book's most unusual concoctions. Standouts among the tantalizing dishes in this section include Mussels with Ginger and Spring Onions, and Stir-Fried Coriander and Orange Prawns. While Hom focuses mostly on the meat-lover's end of the spectrum, there are a number of vegetarian dishes, such as Savoury Stuffed Bean Curd and Stir-Fried Vegetables in Lettuce Cups. The author also provides sensible tips on entertaining: never attempt new dishes for guests, don't skimp and "Never have a party where all the guests are from the same profession; nothing is worse than talking shop all evening." He counsels readers who have made mistakes in the kitchen to "just patch it up as best as you can, smile, have another glass of champagne and enjoy." Color photographs throughout. (July) Copyright 2003 Reed Business Information.

Table of Contents:

	Introduction	7
	Measures	8
	Equipment	8
	Ingredients	10
	Techniques	20
	Basic recipes	23
	Starters and appetisers	27
	Soups	41
	Fish and shellfish	55
	Poultry	75
	Meat	91
	Vegetables	107
	Noodles and rice	131
	Desserts	147
	Menu planning	155
	Index	158