ISBN 1-870798-31-7

The children learn 100 spelling words, plant 100 seeds, bake 100 cookies, and "do everything the 100 way" to celebrate this special day.

Abstract: Part 1 of the Chinese cookbook introduces the reader to Chinese cooking, discusses ingredients, cutting and working with equipment, cooking techniques, information on tea, ordering Chinese food and food purchasing. Part 2 presents recipes that are found in Chinese-American restaurants, made with ingredients found in the American market, and from Chinese markets, banquet/gourmet dishes, and hors d'oeuvres. Four ways to prepare duck are given. (kbc).

A collection of American culinary history including cookbooks, menus and ephemera from the 16th through to the 21st century. Through this culinary archive researchers can explore changing attitudes towards diet and health, homemaking, commercial dining and the industrialisation of food production. The material has been collected over many years by Jan Longone, an adjunct curator in the University of Michigan Special Collections Research Center, and her husband University of Michigan Emeritus Professor Daniel T. Longone.