2025 marks 30 years since Tyler Sister Cities published a cookbook celebrating traditional and contemporary cuisine in its sister cities in France, Japan, and Poland.
In 1995, the organization partnered with Fundcraft Publishing to compile a 166-page collection of recipes from Tyler and its three sister cities at the time — Metz, France; Yachiyo City, Japan; and Jelenia Góra, Poland.
The cookbook was sold as a fundraiser for scholarships and student exchanges.
Coordinated by a special committee of Tyler Sister Cities, the group had help that was acknowledged in the cookbook.
“Thanks to David Wade, Tyler’s own international gourmet. Special thanks to the translators group in Yachiyo, Japan, who contributed recipes. They are: Atsuko Tsuboi, Kimie Masaki, Kuniko Sato, Kyoko Nakazawa, Kyoko Uchida, Naomi Komaki, Noriko Onisaki, Reiko Baba, Setsuko Nakajima, Teiko Murakami, Wakana Mitsui and Yukiko Nakamura. Thanks to Dr. Noriko and Dr. Takuma Akiba for contributing a Japanese cookbook published in English. We would also like to thank Danuta and Zbigniew Malara for contributing a Polish cookbook printed in English.”
The cookbook is comprised of more than a hundred recipes, organized into categories:
- Appetizers, Relishes & Pickles
- Soups, Salads & Sauces
- Meats & Main Dishes
- Vegetables
- Bread, Rolls & Pastries
- Cakes, Cookies & Desserts
- Beverages, Microwave & Miscellaneous
Interspersed throughout the cookbook are facts about Tyler, its sister cities, the Sister Cities International organization, and cultural and culinary facts about Japan, France, and Poland.
Some interesting dishes include ‘Daikon Salad’ submitted by Yachiyo City, Japan; ‘Metz Chocolate Cake’ from the Bellevue Gourmet Restaurant in Metz, France; ‘Sznycle Cielece’ (Veal Schnitzels) submitted by Jelenia Góra; and ‘New York Cheese Cake’ from Barbara Shtofman.
The Tyler Sister Cities Organization is currently looking into whether the 1995 cookbook can be re-printed and copies made available to those interested.
RECIPE FROM YACHIYO CITY, JAPAN
SUTUTA (SWEET AND SOUR PORK)
(Servings: 4)
300 grams pork tenderloin, cubed
3 Tbsp. cornstarch
2 green peppers, cut in 1-inch pieces
1 small onion, cut in 1-inch pieces
1 small carrot, cut into pieces
2 cans pineapple chunks in light syrup, cut in 1-inch pieces
1 clove garlic, minced
1 red pepper, cut into pieces cooking oil
Sauce:
3 Tbsp. vinegar
1 Tbsp. ketchup
4 Tbsp. sugar
1 Tbsp. Worcestershire sauce
1 Tbsp. soy sauce
1 tsp. cornstarch
Cut pork into 2 cm cubes. Make small cuts using tip of knife.
Marinate in seasoning for 10 minutes. Take off seeds from green pep-per; cut into pieces. Cut onion and carrot. Boil carrot until cooked.
Drain. Cut slices of pineapple into 5 to 6 pieces. Mince garlic finely.
Chop red pepper.
Mix sauce ingredients and keep aside. Drain pork from seasoning; coat with cornstarch thoroughly. Shake away excess. Heat oil in large pan; fry 4 minutes. Set aside. Heat oil in small frying pan; stir-fry in order of onion, pepper and pineapple. Add mixed sauce. When it starts to boil, add pork and stir until sauce thickens.
Note: 453.6 grams equals 1 pound. One centimeter equals .393 inches.
Tyler Sister Cities 