Musings of a Chinese Gourmet PDF Download

Author: F. T. Cheng
Publisher:
ISBN:
Category : Cookery, Chinese
Languages : en
Pages : 162

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Author: F. T. Cheng
Publisher:
ISBN: 9789881732606
Category : Travel
Languages : en
Pages : 146

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Book Description
This book, written in the early 1950s by a former Chinese ambassador to London, is a cultured and entertaining view of the gastronomic side of Chinese life. F.T. Cheng sets out to show Westerners that there was a lot more to Chinese food culture than chop suey. It is a wonderful reminder of the richness and depth of Chinese culture from a man who also completely understood the West.

Author: Jennifer 8 Lee
Publisher: Hachette+ORM
ISBN: 0446511706
Category : Social Science
Languages : en
Pages : 237

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Book Description
If you think McDonald's is the most ubiquitous restaurant experience in America, consider that there are more Chinese restaurants in America than McDonalds, Burger Kings, and Wendys combined. New York Times reporter and Chinese-American (or American-born Chinese). In her search, Jennifer 8 Lee traces the history of Chinese-American experience through the lens of the food. In a compelling blend of sociology and history, Jenny Lee exposes the indentured servitude Chinese restaurants expect from illegal immigrant chefs, investigates the relationship between Jews and Chinese food, and weaves a personal narrative about her own relationship with Chinese food. The Fortune Cookie Chronicles speaks to the immigrant experience as a whole, and the way it has shaped our country.

Author: F. T. Cheng
Publisher:
ISBN:
Category : Cookery, Chinese
Languages : en
Pages : 0

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Author: Susan Blumberg-Kason
Publisher: Sourcebooks, Inc.
ISBN: 1402293356
Category : Biography & Autobiography
Languages : en
Pages : 360

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Book Description
A stunning memoir of an intercultural marriage gone wrong When Susan, a shy Midwesterner in love with Chinese culture, started graduate school in Hong Kong, she quickly fell for Cai, the Chinese man of her dreams. As they exchanged vows, Susan thought she'd stumbled into an exotic fairy tale, until she realized Cai—and his culture—where not what she thought. In her riveting memoir, Susan recounts her struggle to be the perfect traditional "Chinese" wife to her increasingly controlling and abusive husband. With keen insight and heart-wrenching candor, she confronts the hopes and hazards of intercultural marriage, including dismissing her own values and needs to save her relationship and protect her newborn son, Jake. But when Cai threatens to take Jake back to China for good, Susan must find the courage to stand up for herself, her son, and her future. Moving between rural China and the bustling cities of Hong Kong and San Francisco, Good Chinese Wife is an eye-opening look at marriage and family in contemporary China and America and an inspiring testament to the resilience of a mother's love—across any border.

Author: Grace Young
Publisher: Simon and Schuster
ISBN: 1476740240
Category : Cooking
Languages : en
Pages : 266

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Award-winning author Grace Young celebrates and demystifies the art of wok cooking for the Western home cook. When Grace Young was a child, her father instilled in her a lasting appreciation of wok hay, the highly prized but elusive taste that food achieves when properly stir-fried in a wok. As an adult, Young aspired to create that taste in her own kitchen. Grace Young's quest to master wok cooking led her throughout the United States, Hong Kong, and mainland China. Along with award-winning photographer Alan Richardson, Young sought the advice of home cooks, professional chefs, and esteemed culinary teachers like Cecilia Chiang, Florence Lin, and Ken Hom. Their instructions, stories, and recipes, gathered in this richly designed and illustrated volume, offer not only expert lessons in the art of wok cooking, but also capture a beautiful and timeless way of life. With its emphasis on cooking with all the senses, The Breath of a Wok brings the techniques and flavors of old-world wok cooking into today's kitchen, enabling anyone to stir-fry with wok hay. IACP award-winner Young details the fundamentals of selecting, seasoning, and caring for a wok, as well as the range of the wok's uses; this surprisingly inexpensive utensil serves as the ultimate multipurpose kitchen tool. The 125 recipes are a testament to the versatility of the wok, with stir-fried, smoked, pan-fried, braised, boiled, poached, steamed, and deep-fried dishes that include not only the classics of wok cooking, like Kung Pao Chicken and Moo Shoo Pork, but also unusual dishes like Sizzling Pepper and Salt Shrimp, Three Teacup Chicken, and Scallion and Ginger Lo Mein. Young's elegant prose and Richardson's extraordinary photographs create a unique and unforgettable picture of artisan wok makers in mainland China, street markets in Hong Kong, and a "wok-a-thon" in which Young's family of aunties, uncles, and cousins cooks together in a lively exchange of recipes and stories. A visit with author Amy Tan also becomes a family event when Tan and her sisters prepare New Year's dumplings. Additionally, there are menus for family-style meals and for Chinese New Year festivities, an illustrated glossary, and a source guide to purchasing ingredients, woks, and accessories. Written with the intimacy of a memoir and the immediacy of a travelogue, this recipe-rich volume is a celebration of cultural and culinary delights.

Author: Nicole Mones
Publisher: Houghton Mifflin Harcourt
ISBN: 9780547053738
Category : Fiction
Languages : en
Pages : 308

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This exhilarating story is the transporting tale of how the sensual, romantic elements of haute Chinese cuisine become the perfect ingredients to lift the troubled soul of a grieving American woman.

Author: Jun'ichiro Tanizaki
Publisher: University of Michigan Press
ISBN: 0472053353
Category : Fiction
Languages : en
Pages : 187

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Book Description
Six short stories by Tanizaki Jun'ichiro (1886-1965), capturing the breadth of his literary oeuvre

Author: Linda Kaufman
Publisher:
ISBN: 9780983566939
Category :
Languages : en
Pages :

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Author: Mark Kurlansky
Publisher: Ballantine Books
ISBN: 0345458583
Category : Cooking
Languages : en
Pages : 626

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Book Description
“Every once in awhile a writer of particular skills takes a fresh, seemingly improbable idea and turns out a book of pure delight.” That’s how David McCullough described Mark Kurlansky’s Cod: A Biography of the Fish That Changed the World, a work that revealed how a meal can be as important as it is edible. Salt: A World History, its successor, did the same for a seasoning, and confirmed Kurlansky as one of our most erudite and entertaining food authors. Now, the winner of the James Beard Award for Excellence in Food Writing shares a varied selection of “choice cuts” by others, as he leads us on a mouthwatering culinary tour around the world and through history and culture from the fifth century B.C. to the present day. Choice Cuts features more than two hundred pieces, from Cato to Cab Calloway. Here are essays by Plato on the art of cooking . . . Pablo Neruda on french fries . . . Alice B. Toklas on killing a carp . . . M. F. K. Fisher on the virility of Turkish desserts . . . Alexandre Dumas on coffee . . . W. H. Auden on Icelandic food . . . Elizabeth David on the downward march of English pizza . . . Claude Lévi-Strauss on “the idea of rotten” . . . James Beard on scrambled eggs . . . Balzac, Virginia Woolf, E. M. Forster, Chekhov, and many other famous gourmands and gourmets, accomplished cooks, or just plain ravenous writers on the passions of cuisine.