Shark s Fin and Sichuan Pepper

Shark s Fin and Sichuan Pepper Author Fuchsia Dunlop
ISBN-10 9781446489291
Release 2014-03-31
Pages 320
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Award-winning food writer Fuchsia Dunlop went to live in China in 1994, and from the very beginning vowed to eat everything she was offered, no matter how alien and bizarre it seemed to her as a Westerner. In this extraordinary memoir, Fuchsia recalls her evolving relationship with China and its food, from her first rapturous encounter with the delicious cuisine of Sichuan Province, to brushes with corruption, environmental degradation and greed. In the course of her fascinating journey, Fuchsia undergoes an apprenticeship as a Sichuanese chef; attempts, hilariously, to persuade Chinese people that 'Western food' is neither 'simple' nor 'bland'; and samples a multitude of exotic ingredients, including dogmeat, civet cats, scorpions, rabbit heads and the ovarian fat of the snow frog. But is it possible for a Westerner to become a true convert to the Chinese way of eating? In an encounter with a caterpillar in an Oxfordshire kitchen, Fuchsia is forced to put this to the test. From the vibrant markets of Sichuan to the bleached landscape of northern Gansu Province, from the desert oases of Xinjiang to the enchanting old city of Yangzhou, this is an unforgettable account of the world's most amazing culinary culture.



Shark s Fin and Sichuan Pepper A Sweet Sour Memoir of Eating in China

Shark s Fin and Sichuan Pepper  A Sweet Sour Memoir of Eating in China Author Fuchsia Dunlop
ISBN-10 9780393248982
Release 2009-08-24
Pages 336
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"Not just a smart memoir about cross-cultural eating but one of the most engaging books of any kind I've read in years." —Celia Barbour, O, The Oprah Magazine After fifteen years spent exploring China and its food, Fuchsia Dunlop finds herself in an English kitchen, deciding whether to eat a caterpillar she has accidentally cooked in some home-grown vegetables. How can something she has eaten readily in China seem grotesque in England? The question lingers over this “autobiographical food-and-travel classic” (Publishers Weekly).



Shark s Fin and Sichuan Pepper

Shark s Fin and Sichuan Pepper Author Fuchsia Dunlop
ISBN-10 0393066576
Release 2008
Pages 320
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A new memoir by the most talented and respected British food writer of her generation.



Land of Fish and Rice

Land of Fish and Rice Author Fuchsia Dunlop
ISBN-10 9781408802519
Release 2016-07-28
Pages 368
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'Fuchsia Dunlop, our great writer and expert on Chinese gastronomy, has fallen in love with this region and its cuisine - and her book makes us fall in love too' Claudia Roden'Fuchsia Dunlop's erudite writing infuses each page and her delicious recipes will inspire any serious cook to take up their wok' Ken HomThe Lower Yangtze region or Jiangnan, with its modern capital Shanghai, has been known since ancient times as a 'Land of Fish and Rice'. For centuries, local cooks have been using the plentiful produce of its lakes, rivers, fields and mountains, combined with delicious seasonings and flavours such as rice vinegar, rich soy sauce, spring onion and ginger, to create a cuisine that is renowned in China for its delicacy and beauty.Drawing on years of study and exploration, Fuchsia Dunlop explains basic cooking techniques, typical cooking methods and the principal ingredients of the Jiangnan larder. Her recipes are a mixture of simple rustic cooking and rich delicacies - some are famous, some unsung. You'll be inspired to try classic dishes such as Beggar's chicken and sumptuous Dongpo pork.Most of the recipes contain readily available ingredients and with Fuchsia's clear guidance, you will soon see how simple it is to create some of the most beautiful and delicious dishes you'll ever taste. With evocative writing and mouth-watering photography, this is an important new work about one of China's most fascinating culinary regions.



Every Grain of Rice Simple Chinese Home Cooking

Every Grain of Rice  Simple Chinese Home Cooking Author Fuchsia Dunlop
ISBN-10 9780393089042
Release 2013-02-04
Pages 351
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A culinary reference features southern Chinese recipes, shares a comprehensive introduction to key seasonings and techniques, and offers such options as smoky eggplant with garlic, twice-cooked pork, and emergency midnight noodles.



Sichuan Cookery

Sichuan Cookery Author Fuchsia Dunlop
ISBN-10 0140295410
Release 2003
Pages 276
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One of the great cuisines of the world, the cooking of the Sichuan (Szechwan) region of south-west China is legendary for its sophistication and diversity, but is known in the West for just a few dishes. Real Sichuanese food is unlike any other. Famously spicy and exciting (thanks to the liberal use of red chillies and Suchuan pepper), its twenty-three distinct combinations of flavour, applied to a wide variety of ingredients, create an extraordinary range of foods - including many cooler dishes. With Fuchsia Dunlop's fascinating, practical and comprehensive book you can now create authentic Sichaun dishes at home. Twice-cooked Pork, Pock-marked Mother Chen's Beancurd, Sichuanese hotpot, spicy 'Zhong' Dumplings - these are just a few of the delicious recipes to be found in this definitive guide to an often overlooked cuisine.



Eating Right in the Renaissance

Eating Right in the Renaissance Author Ken Albala
ISBN-10 9780520229471
Release 2002-02-01
Pages 315
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"Albala 's engaging tour through the host of Renaissance dietary theories reminds us that our preoccupations with food and susceptibility to cranky advice about nutrition are nothing new. This is superior scholarship delivered with a light touch."—Rachel Laudan, author of The Food of Paradise: Exploring Hawaii’s Culinary Heritage "This stimulating work is an important contribution to social and especially medical-dietetic history. Albala is the first to explore in detail the role of dietetic literature in the development of the European nation state. His book is a pleasure to read."—Melitta Weiss Adamson, editor of Food in the Middle Ages



Kansha

Kansha Author Elizabeth Andoh
ISBN-10 9781607743965
Release 2012-02-28
Pages 304
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The celebration of Japan’s vegan and vegetarian traditions begins with kansha—appreciation—an expression of gratitude for nature’s gifts and the efforts and ingenuity of those who transform nature’s bounty into marvelous food. The spirit of kansha, deeply rooted in Buddhist philosophy and practice, encourages all cooks to prepare nutritionally sound and aesthetically satisfying meals that avoid waste, conserve energy, and preserve our natural resources. In these pages, with kansha as credo, Japan culinary authority Elizabeth Andoh offers more than 100 carefully crafted vegan recipes. She has culled classics from shōjin ryōri, or Buddhist temple cuisine (Creamy Sesame Pudding, Glazed Eel Look-Alike); gathered essentials of macrobiotic cooking (Toasted Hand-Pressed Brown Rice with Hijiki, Robust Miso); selected dishes rooted in history (Skillet-Scrambled Tofu with Leafy Greens, Pungent Pickles); and included inventive modern fare (Eggplant Sushi, Tōfu-Tōfu Burgers). Andoh invites you to practice kansha in your own cooking, and she delights in demonstrating how “nothing goes to waste in the kansha kitchen.” In one especially satisfying example, she transforms each part of a single daikon—from the tapered tip to the tuft of greens, including the peels that most cooks would simply compost—into an array of wholesome, flavorful dishes. Decades of living immersed in Japanese culture and years of culinary training have given Andoh a unique platform from which to teach. She shares her deep knowledge of the cuisine in the two-part A Guide to the Kansha Kitchen. In the first section, she explains basic cutting techniques, cooking methods, and equipment that will help you enhance flavor, eliminate waste, and speed meal preparation. In the second, Andoh demystifies ingredients that are staples in Japanese pantries, but may be new to you; they will boost your kitchen repertoire—vegan or omnivore—to new heights. Stunning images by award-winning photographer Leigh Beisch complete Kansha, a pioneering volume sure to inspire as it instructs. From the Hardcover edition.



Revolutionary Chinese Cookbook

Revolutionary Chinese Cookbook Author Fuchsia Dunlop
ISBN-10 0393062228
Release 2007
Pages 304
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Representing the finest in cuisine from the Hunan Province of China, introduces a series of recipes--including numbing-and-hot chicken, Chairman Mao's red-braised pork, and a variety of vegetable stir-fries--along with culinary history, lore, and anecdotes.



Land of Plenty

Land of Plenty Author Fuchsia Dunlop
ISBN-10 0393051773
Release 2003
Pages 395
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A collection of traditional Sichuanese recipes, drawn from the author's two-year experience with regional chefs and complemented by detailed cooking methods, features a range of dishes and includes an ingredient glossary and a listing of twenty-three key Chinese flavors. 20,000 first printing.



Eating

Eating Author Jason Epstein
ISBN-10 0307273369
Release 2009-10-27
Pages 192
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Jason Epstein, legendary publisher of Norman Mailer and Vladimir Nabokov, editor of such great chefs and bakers as Alice Waters and Wolfgang Puck, takes us on a culinary tour through his eventful life. From the great restaurants of postwar Paris to the narrow streets of New York’s Chinatown today; from a New Year’s dinner aboard the old Ile de France with Buster Keaton to an evening at New York’s glamorous “21” restaurant with the dreaded Roy Cohn; from Chinese omelettes with the great Jane Jacobs at the edge of the Arctic Ocean to a lobster dinner with the Mailers on Cape Cod, this delicious book celebrates a lifetime of pleasure in cooking and eating well. From the Trade Paperback edition.



Serve the People

Serve the People Author Jen Lin-Liu
ISBN-10 0156033747
Release 2009
Pages 341
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A memorable and mouthwatering cook’s tour of today’s China As a freelance journalist and food writer living in Beijing, Jen Lin-Liu already had a ringside seat for China’s exploding food scene. When she decided to enroll in a local cooking school—held in an unheated classroom with nary a measuring cup in sight—she jumped into the ring herself. Progressing from cooking student to noodle-stall and dumpling-house apprentice to intern at a chic Shanghai restaurant, she finds poor young men and women streaming in from the provinces in search of a “rice bowl” (living wage); a burgeoning urban middle class hungry for luxury after decades of turmoil and privation; and the mentors who take her in hand in the kitchen and beyond. Together they present an unforgettable slice of contemporary China in the full swing of social and economic transformation.



Curried Cultures

Curried Cultures Author Krishnendu Ray
ISBN-10 9780520952249
Release 2012-05-01
Pages 328
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Although South Asian cookery and gastronomy has transformed contemporary urban foodscape all over the world, social scientists have paid scant attention to this phenomenon. Curried Cultures–a wide-ranging collection of essays–explores the relationship between globalization and South Asia through food, covering the cuisine of the colonial period to the contemporary era, investigating its material and symbolic meanings. Curried Cultures challenges disciplinary boundaries in considering South Asian gastronomy by assuming a proximity to dishes and diets that is often missing when food is a lens to investigate other topics. The book’s established scholarly contributors examine food to comment on a range of cultural activities as they argue that the practice of cooking and eating matter as an important way of knowing the world and acting on it.



A Tiger in the Kitchen

A Tiger in the Kitchen Author Cheryl Tan
ISBN-10 9781401396565
Release 2011-02-08
Pages 288
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"Starting with charred fried rice and ending with flaky pineapple tarts, Cheryl Lu-Lien Tan takes us along on a personal journey that most can only fantasize about--an exploration of family history and culture through a mastery of home-cooked dishes. Tan's delectable education through the landscape of Singaporean cuisine teaches us that food is the tie that binds." --Jennifer 8. Lee, author of The Fortune Cookie Chronicles After growing up in the most food-obsessed city in the world, Cheryl Lu-Lien Tan left home and family at eighteen for America--proof of the rebelliousness of daughters born in the Year of the Tiger. But as a thirtysomething fashion writer in New York, she felt the Singaporean dishes that defined her childhood beginning to call her back. Was it too late to learn the secrets of her grandmothers' and aunties' kitchens, as well as the tumultuous family history that had kept them hidden before In her quest to recreate the dishes of her native Singapore by cooking with her family, Tan learned not only cherished recipes but long-buried stories of past generations. A Tiger in the Kitchen, which includes ten authentic recipes for Singaporean classics such as pineapple tarts and Teochew braised duck, is the charming, beautifully written story of a Chinese-Singaporean ex-pat who learns to infuse her New York lifestyle with the rich lessons of the Singaporean kitchen, ultimately reconnecting with her family and herself. Reading Group Guide available online and included in the eBook.



A16

A16 Author Nate Appleman
ISBN-10 9781580089074
Release 2008
Pages 278
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"A cookbook and wine guide from the San Francisco restaurant A16 that celebrates the traditions of southern Italy"--Provided by publisher.



The Year of Eating Dangerously

The Year of Eating Dangerously Author Tom Parker Bowles
ISBN-10 9781466852136
Release 2013-08-20
Pages 400
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Fugu. Dog. Cobra. Bees. Spleen. A 600,000 SCU chili pepper. All considered foods by millions of people around the world. And all objects of great fascination to Tom Parker Bowles, a food journalist who grew up eating his mother's considerably safer roast chicken, shepherd's pie and mushy peas. Intrigued by the food phobias of two friends, Parker Bowles became inspired to examine the cultural divides that make some foods verboten or "dangerous" in the culture he grew up with while being seen as lip-smacking delicacies in others. So began a year-long odyssey through Asia, Europe and America in search of the world's most thrilling, terrifying and odd foods. Parker Bowles is always witty and sometimes downright hilarious in recounting his quest for envelope-pushing meals, ranging from the potentially lethal to the outright disgusting to the merely gluttonous—and he proves in this book that an open mouth and an open mind are the only passports a man needs to truly discover the world.



Beyond the Great Wall

Beyond the Great Wall Author Jeffrey Alford
ISBN-10 9781579655631
Release 2008-05-01
Pages 376
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WINNER OF THE 2009 JAMES BEARD FOUNDATION INTERNATIONAL COOKBOOK AWARD WINNER OF THE 2009 IACP BEST INTERNATIONAL COOKBOOK AWARD A bold and eye-opening new cookbook with magnificent photos and unforgettable stories. In the West, when we think about food in China, what usually comes to mind are the signature dishes of Beijing, Hong Kong, Shanghai. But beyond the urbanized eastern third of China lie the high open spaces and sacred places of Tibet, the Silk Road oases of Xinjiang, the steppelands of Inner Mongolia, and the steeply terraced hills of Yunnan and Guizhou. The peoples who live in these regions are culturally distinct, with their own history and their own unique culinary traditions. In Beyond the Great Wall, the inimitable duo of Jeffrey Alford and Naomi Duguid—who first met as young travelers in Tibet—bring home the enticing flavors of this other China. For more than twenty-five years, both separately and together, Duguid and Alford have journeyed all over the outlying regions of China, sampling local home cooking and street food, making friends and taking lustrous photographs. Beyond the Great Wall shares the experience in a rich mosaic of recipes—from Central Asian cumin-scented kebabs and flatbreads to Tibetan stews and Mongolian hot pots—photos, and stories. A must-have for every food lover, and an inspiration for cooks and armchair travelers alike.