Navigating the authenticity and nuances of Chinese cuisine, the author, a Shanghainese who has lived in the Europe for a decade now and the wife of an Italian chef, presents dishes from her mom's magical kitchen. From the cure-all nourishing soups, versatile cooking methods, the relentless pursue of seasonality and craftsmanship, these recipes are homey yet manage to retain finesse, tradition and philosophy of good food and they are all peppered with the author's personal recollection of family and her much-loved hometown. Personal, emotional and absolutely delicious.
Winner of the Fortnum & Mason Cookery Book Award 2020 Shortlisted for the Guild of Food Writers Award 2020 Shortlisted for the James Beard Award 2020 'Cookbook of the year' Allan Jenkins, OFM 'No one explains the intricacies of Sichuan food like Fuchsia Dunlop. This book remains my bible for the subject' Jay Rayner A fully revised and updated edition of Fuchsia Dunlop's landmark book on Sichuan cookery. Almost twenty years after the publication of Sichuan Cookery, voted by the OFM as one of the greatest cookbooks of all time, Fuchsia Dunlop revisits the region where her own culinary journey began, adding more than 50 new recipes to the original repertoire and accompanying them with her incomparable knowledge of the dazzling tastes, textures and sensations of Sichuanese cookery. At home, guided by Fuchsia's clear instructions, and using just a few key Sichuanese storecupboard ingredients, you will be able to recreate Sichuanese classics such as Mapo tofu, Twice-cooked pork and Gong Bao chicken, or try your hand at a traditional spread of cold dishes comprising Bang bang chicken, Numbing-and-hot dried beef, Spiced cucumber salad and Green beans in ginger sauce. With spellbinding writing on the culinary and cultural history of Sichuan and accompanied by gorgeous travel and food photography, The Food of Sichuan is a captivating insight into one of the world's greatest cuisines. 'This book offers an unmissable opportunity to utilise the wok and cleaver, brave the fiery Mapo tofu and expand your technique with pot-stickers and steamed buns' Yotam Ottolenghi
Shanghai, 1937. Pearl and May are two sisters from a bourgeois family. Though their personalities are very different - Pearl is a Dragon sign, strong and stubborn, while May is a true Sheep, adorable and placid - they are inseparable best friends. Both are beautiful, modern and living a carefree life ... until the day their father tells them that he has gambled away the family's wealth, and that in order to repay his debts he must sell the girls as wives to two 'Gold Mountain' men: Americans. As Japanese bombs fall on their beloved city, the two sisters set out on the journey of a lifetime, one that will take them through the villages of southern China, in and out of the clutches of brutal soldiers, and even across the ocean, through the humiliation of an anti-Chinese detention centre to a new, married life in Los Angeles's Chinatown. Here they begin a fresh chapter, despite the racial discrimination and anti-Communist paranoia, because now they have something to strive for: a young, American-born daughter, Joy. Along the way there are terrible sacrifices, impossible choices and one devastating, life-changing secret, but through it all the two heroines of this astounding new novel by Lisa See hold fast to who they are - Shanghai girls.
One of the Best Cookbooks of 2021 by the New York Times Experience the sublime beauty and flavor of one of the oldest and most delicious cuisines on earth: the food of Shanghai, China’s most exciting city, in this evocative, colorful gastronomic tour that features 100 recipes, stories, and more than 150 spectacular color photographs. Filled with galleries, museums, and gleaming skyscrapers, Shanghai is a modern metropolis and the world’s largest city proper, the home to twenty-four million inhabitants and host to eight million visitors a year. “China’s crown jewel” (Vogue), Shanghai is an up-and-coming food destination, filled with restaurants that specialize in international cuisines, fusion dishes, and chefs on the verge of the next big thing. It is also home to some of the oldest and most flavorful cooking on the planet. Betty Liu, whose family has deep roots in Shanghai and grew up eating homestyle Shanghainese food, provides an enchanting and intimate look at this city and its abundant cuisine. In this sumptuous book, part cookbook, part travelogue, part cultural study, she cuts to the heart of what makes Chinese food Chinese—the people, their stories, and their family traditions. Organized by season, My Shanghai takes us through a year in the Shanghai culinary calendar, with flavorful recipes that go beyond the standard, well-known fare, and stories that illuminate diverse communities and their food rituals. Chinese food is rarely associated with seasonality. Yet as Liu reveals, the way the Shanghainese interact with the seasons is the essence of their cooking: what is on a dinner table is dictated by what is available in the surrounding waters and fields. Live seafood, fresh meat, and ripe vegetables and fruits are used in harmony with spices to create a variety of refined dishes all through the year. My Shanghai allows everyone to enjoy the homestyle food Chinese people have eaten for centuries, in the context of how we cook today. Liu demystifies Chinese cuisine for home cooks, providing recipes for family favorites that have been passed down through generations as well as authentic street food: her mother’s lion’s head meatballs, mung bean soup, and weekday stir-fries; her father-in-law’s pride and joy, the Nanjing salted duck; the classic red-braised pork belly (as well as a riff to turn them into gua bao!); and core basics like high stock, wontons, and fried rice. In My Shanghai, there is something for everyone—beloved noodle and dumpling dishes, as well as surprisingly light fare. Though they harken back centuries, the dishes in this outstanding book are thoroughly modern—fresh and vibrant, sophisticated yet understated, and all bursting with complex flavors that will please even the most discriminating or adventurous palate.
China to Chinatown tells the story of one of the most notable examples of the globalization of food: the spread of Chinese recipes, ingredients and cooking styles to the Western world. Beginning with the accounts of Marco Polo and Franciscan missionaries, J.A.G. Roberts describes how Westerners’ first impressions of Chinese food were decidedly mixed, with many regarding Chinese eating habits as repugnant. Chinese food was brought back to the West merely as a curiosity. The Western encounter with a wider variety of Chinese cuisine dates from the first half of the 20th century, when Chinese food spread to the West with emigrant communities. The author shows how Chinese cooking has come to be regarded by some as among the world’s most sophisticated cuisines, and yet is harshly criticized by others, for example on the grounds that its preparation involves cruelty to animals. Roberts discusses the extent to which Chinese food, as a facet of Chinese culture overseas, has remained differentiated, and questions whether its ethnic identity is dissolving. Written in a lively style, the book will appeal to food historians and specialists in Chinese culture, as well as to readers interested in Chinese cuisine.
In Lori Lansens’ astonishing second novel, readers come to know and love two of the most remarkable characters in Canadian fiction. Rose and Ruby are twenty-nine-year-old conjoined twins. Born during a tornado to a shocked teenaged mother in the hospital at Leaford, Ontario, they are raised by the nurse who helped usher them into the world. Aunt Lovey and her husband, Uncle Stash, are middle-aged and with no children of their own. They relocate from the town to the drafty old farmhouse in the country that has been in Lovey’s family for generations. Joined to Ruby at the head, Rose’s face is pulled to one side, but she has full use of her limbs. Ruby has a beautiful face, but her body is tiny and she is unable to walk. She rests her legs on her sister’s hip, rather like a small child or a doll. In spite of their situation, the girls lead surprisingly separate lives. Rose is bookish and a baseball fan. Ruby is fond of trash TV and has a passion for local history. Rose has always wanted to be a writer, and as the novel opens, she begins to pen her autobiography. Here is how she begins: I have never looked into my sister’s eyes. I have never bathed alone. I have never stood in the grass at night and raised my arms to a beguiling moon. I’ve never used an airplane bathroom. Or worn a hat. Or been kissed like that. I’ve never driven a car. Or slept through the night. Never a private talk. Or solo walk. I’ve never climbed a tree. Or faded into a crowd. So many things I’ve never done, but oh, how I’ve been loved. And, if such things were to be, I’d live a thousand lives as me, to be loved so exponentially. Ruby, with her marvellous characteristic logic, points out that Rose’s autobiography will have to be Ruby’s as well — and how can she trust Rose to represent her story accurately? Soon, Ruby decides to chime in with chapters of her own. The novel begins with Rose, but eventually moves to Ruby’s point of view and then switches back and forth. Because the girls face in slightly different directions, neither can see what the other is writing, and they don’t tell each other either. The reader is treated to sometimes overlapping stories told in two wonderfully distinct styles. Rose is given to introspection and secrecy. Ruby’s style is "tell-all" — frank and decidedly sweet. We learn of their early years as the town "freaks" and of Lovey’s and Stash’s determination to give them as normal an upbringing as possible. But when we meet them, both Lovey and Stash are dead, the girls have moved back into town, and they’ve received some ominous news. They are on the verge of becoming the oldest surviving craniopagus (joined at the head) twins in history, but the question of whether they’ll live to celebrate their thirtieth birthday is suddenly impossible to answer. In Rose and Ruby, Lori Lansens has created two precious characters, each distinct and loveable in their very different ways, and has given them a world in Leaford that rings absolutely true. The girls are unforgettable. The Girls is nothing short of a tour de force.
The haunting memoir of a girl growing up in the Moso country in the Himalayas -- a unique matrilineal society. But even in this land of women, familial tension is eternal. Namu is a strong-willed daughter, and conflicts between her and her rebellious mother lead her to break the taboo that holds the Moso world together -- she leaves her mother's house.
The fascinating, fun, and friendly way to understand the science behind human language Linguistics is the scientific study of human language. Linguistics students study how languages are constructed, how they function, how they affect society, and how humans learn language. From understanding other languages to teaching computers to communicate, linguistics plays a vital role in society. Linguistics For Dummies tracks to a typical college-level introductory linguistics course and arms you with the confidence, knowledge, and know-how to score your highest. Understand the science behind human language Grasp how language is constructed Score your highest in college-level linguistics If you're enrolled in an introductory linguistics course or simply have a love of human language, Linguistics For Dummies is your one-stop resource for unlocking the science of the spoken word.
The Hundred Secret Senses is an exultant novel about China and America, love and loyalty, the identities we invent and the true selves we discover along the way. Olivia Laguni is half-Chinese, but typically American in her uneasiness with her patchwork family. And no one in Olivia's family is more embarrassing to her than her half-sister, Kwan Li. For Kwan speaks mangled English, is cheerfully deaf to Olivia's sarcasm, and sees the dead with her "yin eyes." Even as Olivia details the particulars of her decades-long grudge against her sister (who, among other things, is a source of infuriatingly good advice), Kwan Li is telling her own story, one that sweeps us into the splendor, squalor, and violence of Manchu China. And out of the friction between her narrators, Amy Tan creates a work that illuminates both the present and the past sweetly, sadly, hilariously, with searing and vivid prose. "Truly magical...unforgettable...this novel...shimmer[s] with meaning."--San Diego Tribune "The Hundred Secret Senses doesn't simply return to a world but burrows more deeply into it, following new trails to fresh revelations."--Newsweek
A behind-the-scenes profile of the Chinese NBA star and the factors that drove his career reveals how his basketball player parents were brought together by Chinese officials intent on creating Olympic athletes, his role as a corporate pitchman, and the struggle between China and America over his NBA draft, in an account that simultaneously traces the life of fellow athlete Wang Zhizhi. 50,000 first printing.
