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Modern Ancient Foods Cookbook
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About this ebook
This is the first book of the volume. There are many more to come. The book contains many ancient and modern spices and herbs, such as the herb Tiliacora triandra. The herb is best to incorporate with soups and be combined with modern spices—such as garlic, thyme, and basil—butter, pepper, and honey. It then becomes a great dish or menu.
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Modern Ancient Foods Cookbook - Bounthavy Thongsonlone
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Modern Ancient Foods Cookbook
Bounthavy Thongsonlone
Copyright © 2022 by Bounthavy Thongsonlone
All rights reserved. No part of this publication may be reproduced, distributed, or transmitted in any form or by any means, including photocopying, recording, or other electronic or mechanical methods without the prior written permission of the publisher. For permission requests, solicit the publisher via the address below.
Christian Faith Publishing, Inc.
832 Park Avenue
Meadville, PA 16335
www.christianfaithpublishing.com
Printed in the United States of America
Table of Contents
Garlic Pepper Beef Stew
Pacific Sea Spaghetti
Parmesan Grilled Cheese Sandwich
Filet Mignon with Shoyu Red Wine Glaze
Seafood Chowder
Spicy Chicken Noodle Soup
Lobster Omelet with Lemon Cream Sauce
Seaweed Fried Chicken
American Sushi
Honey-Roasted Fried Chicken
Beef Teriyaki Steak Sandwich
Giant Chef Salad
Vegetarian Cream of Rice Soup
Lemon Tofu Cream Pie
Chicken Teriyaki Steak Sandwich
Garlic Fried Shrimp Tempura
Teriyaki Meatballs
Stuffed Meat Loaf
Chinese BBQ Pork
Steamed Pork and Mahi-Mahi
Corned Beef Briskets with Mustard Gravy
Stir-Fried Chicken and Eggplant
Barbeque Spareribs
Chopped Steak and Burgundy Wine Sauce
Boiled Oxtail with Dijon Mustard
Honey-Roasted Ham with Pineapple Sauce
Bounthavy Thongsonlone
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