Author : Nicole Mones
Publisher : Houghton Mifflin Harcourt
Page : 308 pages
File Size : 45,76 MB
Release : 2008
Category : Fiction
ISBN : 9780547053738
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 : Nicole Mones
Publisher : Houghton Mifflin Harcourt
Page : 344 pages
File Size : 21,92 MB
Release : 2008-06-06
Category : Fiction
ISBN : 0547347030
The bestselling author of Lost in Translation “unlocks the deepest mysteries of legendary Chinese culinary arts to produce a feast for the human heart” (David Henry Hwang, author of M. Butterfly). This alluring novel of friendship, love, and cuisine brings the bestselling author of Lost in Translation and A Cup of Light to one of the great Chinese subjects: food. As in her previous novels, Mones’s captivating story also brings into focus a changing China—this time the hidden world of high culinary culture. When Maggie McElroy, a widowed American food writer, learns of a Chinese paternity claim against her late husband’s estate, she has to go immediately to Beijing. She asks her magazine for time off, but her editor counters with an assignment: to profile the rising culinary star Sam Liang. In China, Maggie unties the knots of her husband’s past, finding out more than she expected about him and about herself. With Sam as her guide, she is also drawn deep into a world of food rooted in centuries of history and philosophy. To her surprise she begins to be transformed by the cuisine, by Sam’s family—a querulous but loving pack of cooks and diners—and most of all by Sam himself. The Last Chinese Chef is the exhilarating story of a woman regaining her soul in the most unexpected of places and “a stunning picture of a country caught between tradition and modern life” (Entertainment Weekly). World Gourmand Award Winner “I don’t think there’s ever been anything quite like this. It’s a love story, it’s a mystery, and it’s also the most thorough explanation of Chinese food that I’ve ever read in the English language.”—Ruth Reichl
Author : Nicole Mones
Publisher : Houghton Mifflin Harcourt
Page : 372 pages
File Size : 48,88 MB
Release : 2007
Category : Fiction
ISBN : 9780618619665
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 : Nicole Mones
Publisher : Delta
Page : 385 pages
File Size : 27,70 MB
Release : 1999-05-11
Category : Fiction
ISBN : 0385319444
A novel of searing intelligence and startling originality, Lost in Translation heralds the debut of a unique new voice on the literary landscape. Nicole Mones creates an unforgettable story of love and desire, of family ties and human conflict, and of one woman's struggle to lose herself in a foreign land--only to discover her home, her heart, herself. At dawn in Beijing, Alice Mannegan pedals a bicycle through the deserted streets. An American by birth, a translator by profession, she spends her nights in Beijing's smoke-filled bars, and the Chinese men she so desires never misunderstand her intentions. All around her rushes the air of China, the scent of history and change, of a world where she has come to escape her father's love and her own pain. It is a world in which, each night as she slips from her hotel, she hopes to lose herself forever. For Alice, it began with a phone call from an American archaeologist seeking a translator. And it ended in an intoxicating journey of the heart--one that would plunge her into a nation's past, and into some of the most rarely glimpsed regions of China. Hired by an archaeologist searching for the bones of Peking Man, Alice joins an expedition that penetrates a vast, uncharted land and brings Professor Lin Shiyang into her life. As they draw closer to unearthing the secret of Peking Man, as the group's every move is followed, their every whisper recorded, Alice and Lin find shelter in each other, slowly putting to rest the ghosts of their pasts. What happens between them becomes one of the most breathtakingly erotic love stories in recent fiction. Indeed, Lost in Translation is a novel about love--between a nation and its past, between a man and a memory, between a father and a daughter. Its powerful impact confirms the extraordinary gifts of a master storyteller, Nicole Mones.
Author : Ann Mah
Publisher : Harper Collins
Page : 372 pages
File Size : 18,9 MB
Release : 2010-01-21
Category : Fiction
ISBN : 0061969486
“Ann Mah’s Kitchen Chinese is a delicious debut novel, seasoned with just the right balance of humor and heart, and sprinkled with fascinating cultural tidbits.” —Claire Cook, bestselling author of Must Love Dogs Kitchen Chinese, Ann Mah’s funny and poignant first novel about a young Chinese-American woman who travels to Beijing to discover food, family, and herself is a delight—complete with mouth-watering descriptions of Asian culinary delicacies, from Peking duck and Mongolian hot pot to the colorful, lesser known Ants in a Tree that will delight foodies everywhere. Reminiscent of Elizabeth Gilbert’s runaway bestseller Eat, Pray, Love, Mah’s tale of clashing cultures, rival siblings, and fine dining is an unforgettable, unexpectedly sensual reading experience—the story of one woman’s search for identity and purpose in an exotic and faraway land.
Author : Danny Bowien
Publisher : HarperCollins
Page : 334 pages
File Size : 34,28 MB
Release : 2015-11-10
Category : Cooking
ISBN : 0062243438
From rising culinary star Danny Bowien, chef and cofounder of the tremendously popular Mission Chinese Food restaurants, comes an exuberant cookbook that tells the story of an unconventional idea born in San Francisco that spread cross-country, propelled by wildly inventive recipes that have changed what it means to cook Chinese food in America Mission Chinese Food is not exactly a Chinese restaurant. It began its life as a pop-up: a restaurant nested within a divey Americanized Chinese joint in San Francisco’s Mission District. From the beginning, a spirit of resourcefulness and radical inventiveness has infused each and every dish at Mission Chinese Food. Now, hungry diners line up outside both the San Francisco and New York City locations, waiting hours for platters of Sizzling Cumin Lamb, Thrice-Cooked Bacon, Fiery Kung Pao Pastrami, and pungent Salt-Cod Fried Rice. The force behind the phenomenon, chef Danny Bowien is, at only thirty-three, the fastest-rising young chef in the United States. Born in Korea and adopted by parents in Oklahoma, he has a broad spectrum of influences. He’s a veteran of fine-dining kitchens, sushi bars, an international pesto competition, and a grocery-store burger stand. In 2013 Food & Wine named him one of the country’s Best New Chefs and the James Beard Foundation awarded him its illustrious Rising Star Chef Award. In 2011 Bon Appétit named Mission Chinese Food the second-best new restaurant in America, and in 2012 the New York Times hailed the Lower East Side outpost as the Best New Restaurant in New York City. The Mission Chinese Food Cookbook tracks the fascinating, meteoric rise of the restaurant and its chef. Each chapter in the story—from the restaurant’s early days, to an ill-fated trip to China, to the opening of the first Mission Chinese in New York—unfolds as a conversation between Danny and his collaborators, and is accompanied by detailed recipes for the addictive dishes that have earned the restaurant global praise. Mission Chinese’s legions of fans as well as home cooks of all levels will rethink what it means to cook Chinese food, while getting a look into the background and insights of one of the most creative young chefs today.
Author : 傅培梅
Publisher : 橘子文化事業有限公司
Page : 382 pages
File Size : 38,34 MB
Release : 2004
Category : Cooking
ISBN : 9789867997333
This is the new and updated edition of one of the most popular Chinese cookbooks of all times by Taiwan's eminent master chef Fu Peimei. In Chinese/English. Distributed by Tsai Fong Books, Inc.
Author : Fuchsia Dunlop
Publisher : Bloomsbury Publishing
Page : 357 pages
File Size : 47,59 MB
Release : 2019-11-14
Category : Cooking
ISBN : 1526617846
Fuchsia Dunlop trained as a chef at China's leading cooking school and is internationally renowned for her delicious recipes and brilliant writing about Chinese food. Every Grain of Rice is inspired by the healthy and vibrant home cooking of southern China, in which meat and fish are enjoyed in moderation, but vegetables play the starring role. Try your hand at blanched choy sum with sizzling oil, Hangzhou broad beans with ham, pock-marked old woman's beancurd or steamed chicken with shiitake mushrooms, or, if you've ever in need of a quick fix, Fuchsia's emergency late-night noodles. Many of the recipes require few ingredients and are startlingly easy to make. The book includes a comprehensive introduction to the key seasonings and techniques of the Chinese kitchen, as well as the 'magic ingredients' that can transform modest vegetarian ingredients into wonderful delicacies. With stunning photography and clear instructions, this is an essential volume for beginners and connoisseurs alike.
Author : Yuan Mei
Publisher : Berkshire Publishing Group
Page : 464 pages
File Size : 16,89 MB
Release : 2018-10-31
Category : Cooking
ISBN : 1614728518
Recipes from the Garden of Contentment: Yuan Mei’s Manual of Gastronomy is the first English edition of the Suiyuan Shidan 随園食单, one of the world’s most famous books about food. It is both a culinary treatise and a cookbook, written in the late eighteenth century by the poet Yuan Mei 袁枚. This translation by Sean J. S. Chen conveys the charm, humor, and erudition of one of China’s greatest writers. The book includes recipes for well-known yet exotic dishes such as bird’s nest and shark’s fin, and offers modern readers a unique perspective on Chinese history and culinary culture.
Author : Brandon Jew
Publisher : Ten Speed Press
Page : 306 pages
File Size : 38,57 MB
Release : 2021-03-09
Category : Cooking
ISBN : 1984856502
JAMES BEARD AWARD WINNER • The acclaimed chef behind the Michelin-starred Mister Jiu’s restaurant shares the past, present, and future of Chinese cooking in America through 90 mouthwatering recipes. ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: The New Yorker, San Francisco Chronicle • ONE OF THE BEST COOKBOOKS OF THE YEAR: Glamour • “Brandon Jew’s affection for San Francisco’s Chinatown and his own Chinese heritage is palpable in this cookbook, which is both a recipe collection and a portrait of a district rich in history.”—Fuchsia Dunlop, James Beard Award-winning author of The Food of Sichuan Brandon Jew trained in the kitchens of California cuisine pioneers and Michelin-starred Italian institutions before finding his way back to Chinatown and the food of his childhood. Through deeply personal recipes and stories about the neighborhood that often inspires them, this groundbreaking cookbook is an intimate account of how Chinese food became American food and the making of a Chinese American chef. Jew takes inspiration from classic Chinatown recipes to create innovative spins like Sizzling Rice Soup, Squid Ink Wontons, Orange Chicken Wings, Liberty Roast Duck, Mushroom Mu Shu, and Banana Black Sesame Pie. From the fundamentals of Chinese cooking to master class recipes, he interweaves recipes and techniques with stories about their origins in Chinatown and in his own family history. And he connects his classical training and American roots to Chinese traditions in chapters celebrating dim sum, dumplings, and banquet-style parties. With more than a hundred photographs of finished dishes as well as moving and evocative atmospheric shots of Chinatown, this book is also an intimate portrait—a look down the alleyways, above the tourist shops, and into the kitchens—of the neighborhood that changed the flavor of America.
