The Crown of Thorns

Author:,

Publisher:Biteback Publishing

ISBN:1785900366

Total Pages:300

Viewed:1209

GET EBOOK

Books Description:

As a boy, Ken Hom lived hand-to-mouth in the slums of Chicago's Chinatown. Today, he is one of the most celebrated TV chefs of all time, the man who showed the British how to cook Asian food and introduced the nation to the wok. This is the story of that remarkable journey. Aged just eight months when his father died, Ken was raised by his mother in an atmosphere of punishing poverty. But no matter how little they had, they ate well. Life would change when, at the age of eleven, Ken landed a job in his uncle's Chinese restaurant. From these humble beginnings, he travelled the globe and went on to become one of the world's greatest authorities on Asian food. His wildly popular books have inspired millions of home cooks, and he paved the way for a generation of celebrity chefs. High-spirited and frequently funny, My Stir-Fried Life is the epicurean's epic - a gastronomic narrative that lifts the spirits, tantalises the taste buds and feeds the soul of anyone and everyone who loves cooking, from the keen novice to the accomplished connoisseur.

Related Titles:

Stir-Frying to the Sky's Edge

Author:Grace Young

Publisher:Simon and Schuster

ISBN:1416580735

Total Pages:336

Viewed:303

DOWNLOAD

Books Description:

Winner of the 2011 James Beard Foundation Award for International Cooking, this is the authoritative guide to stir-frying: the cooking technique that makes less seem like more, extends small amounts of food to feed many, and makes ingredients their most tender and delicious. The stir-fry is all things: refined, improvisational, adaptable, and inventive. The technique and tradition of stir-frying, which is at once simple yet subtly complex, is as vital today as it has been for hundreds of years—and is the key to quick and tasty meals. In Stir-Frying to the Sky’s Edge, award-winning author Grace Young shares more than 100 classic stir-fry recipes that sizzle with heat and pop with flavor, from the great Cantonese stir-fry masters to the culinary customs of Sichuan, Hunan, Shanghai, Beijing, Fujian, Hong Kong, Macau, Taiwan, Singapore, and Malaysia, as well as other countries around the world. With more than eighty stunning full-color photographs, Young’s definitive work illustrates the innumerable, easy-to-learn possibilities the technique offers—dry stir-fries, moist stir-fries, clear stir-fries, velvet stir-fries—and weaves the insights of Chinese cooking philosophy into the preparation of beloved dishes as Kung Pao Chicken, Stir-Fried Beef and Broccoli, Chicken Lo Mein with Ginger Mushrooms, and Dry-Fried Sichuan Beans.

A Homemade Life

Author:Molly Wizenberg

Publisher:Simon and Schuster

ISBN:1416594450

Total Pages:224

Viewed:1223

DOWNLOAD

Books Description:

When Molly Wizenberg's father died of cancer, everyone told her to go easy on herself, to hold off on making any major decisions for a while. But when she tried going back to her apartment in Seattle and returning to graduate school, she knew it wasn't possible to resume life as though nothing had happened. So she went to Paris, a city that held vivid memories of a childhood trip with her father, of early morning walks on the cobbled streets of the Latin Quarter and the taste of her first pain au chocolat. She was supposed to be doing research for her dissertation, but more often, she found herself peering through the windows of chocolate shops, trekking across town to try a new pâtisserie, or tasting cheeses at outdoor markets, until one evening when she sat in the Luxembourg Gardens reading cookbooks until it was too dark to see, she realized that her heart was not in her studies but in the kitchen. At first, it wasn't clear where this epiphany might lead. Like her long letters home describing the details of every meal and market, Molly's blog Orangette started out merely as a pleasant pastime. But it wasn't long before her writing and recipes developed an international following. Every week, devoted readers logged on to find out what Molly was cooking, eating, reading, and thinking, and it seemed she had finally found her passion. But the story wasn't over: one reader in particular, a curly-haired, food-loving composer from New York, found himself enchanted by the redhead in Seattle, and their email correspondence blossomed into a long-distance romance. In A Homemade Life: Stories and Recipes from My Kitchen Table, Molly Wizenberg recounts a life with the kitchen at its center. From her mother's pound cake, a staple of summer picnics during her childhood in Oklahoma, to the eggs she cooked for her father during the weeks before his death, food and memories are intimately entwined. You won't be able to decide whether to curl up and sink into the story or to head straight to the market to fill your basket with ingredients for Cider-Glazed Salmon and Pistachio Cake with Honeyed Apricots.

Ken Hom's Top 100 Stir Fry Recipes

Author:Ken Hom

Publisher:Random House

ISBN:140907479X

Total Pages:144

Viewed:1376

DOWNLOAD

Books Description:

Ken Hom brings us 100 inspired recipes for stir fries which are easy-to-follow, delicious dishes designed to appeal to all palates. With 20 new recipes and 80 favourites from his collection, Ken not only covers oriental stir fries but includes non-Asian dishes as well, such as stir-fried fusilli alla carbonara. The cookbook is divided into chapters on chicken, fish and seafood, beef, pork and vegetable dishes. There are also sections on techniques for chopping and frying, how to use a wok and recommendations for oils and sauces. Stir frying is regarded as a healthy and popular cooking method and all grocers sell ready-prepared stir-fry vegetables. As one of the world's greatest authorities on cooking with a wok, Ken shows us that the versatility and convenience of stir frying never compromises the flavour.

From Kuan Yin to Chairman Mao

Author:Xueting Christine Ni

Publisher:Weiser Books

ISBN:1633410676

Total Pages:256

Viewed:706

DOWNLOAD

Books Description:

China is an immense land with a history spanning thousands of years, and its needs and problems are perhaps too many for a single deity to watch over. This book begins to explore the veritable army of gods, immortals, and deities to whom the Chinese have turned for help, support, and intervention--not just in the annals of history but also in the bustling modern world. From Kuan Yin to Chairman Mao offers fascinating insight into the complex interweaving of China's main religions and folklore and the way the gods themselves have evolved to meet changing challenges, finding their way from scriptures and statues to vouchers and videogames. Author Xueting Christine Ni recounts the stories of 60 Chinese gods and goddesses, selected from across the spectrum of China's mythical beings, deified heroes, gods, goddesses, and immortals. They derive from Taoism, Buddhism, Confucianism, and folklore, as well as revered sages and protective deities from other traditions. Get to know Kuan Yin, the goddess of mercy; Zhong Ku, the demon slayer; Tian Hou, the goddess of the sea; the beloved Monkey King, and a host of other Chinese deities, both ancient and modern. In addition to exploring the origins and rituals of this eclectic pantheon, this book also looks at how, in a country that has undergone a myriad of changes and upheavals, its gods and goddesses have never been more than a whisper away.

The 50 Greatest Dishes of the World

Author:James Steen

Publisher:Icon Books

ISBN:178578174X

Total Pages:288

Viewed:606

DOWNLOAD

Books Description:

Having dined and worked with some of the most brilliant chefs around the world, top food writer James Steen presents the definitive 50 dishes to die for. Let your taste buds travel the world to discover the delights of Vietnam’s meaty pho, Japan’s aromatic ramen, and the rib-sticking, spicy gumbo of America’s Deep South. Learn the truth and fascinating histories of our favourite foods – how Queen Victoria loved a tongue-tingling curry and precisely why Marmite is an essential part of Queen Elizabeth’s fried breakfast. Help settle the rows over the origins of the juicy burger, the swirly-peaked pavlova and the cherry-topped ice cream sundae. Oh, and is beef Wellington – so very British – actually named after the streets of Chicago? Including intriguing facts and valuable cooking tips, The 50 Greatest Dishes of the World is the epicurean’s indispensable epicurean’s travel guide.

Stir

Author:Jessica Fechtor

Publisher:Penguin

ISBN:0698161297

Total Pages:304

Viewed:1838

DOWNLOAD

Books Description:

A national bestseller and winner of a Living Now Book Award, Stir is an exquisite memoir about how food connects us to ourselves, our lives, and each other. At 28, Jessica Fechtor was happily immersed in graduate school and her young marriage, and thinking about starting a family. Then one day, she went for a run and an aneurysm burst in her brain. She nearly died. She lost her sense of smell, the sight in her left eye, and was forced to the sidelines of the life she loved. Jessica’s journey to recovery began in the kitchen as soon as she was able to stand at the stovetop and stir. There, she drew strength from the restorative power of cooking and baking. Written with intelligence, humor, and warmth, Stir is a heartfelt examination of what it means to nourish and be nourished. Woven throughout the narrative are 27 recipes for dishes that comfort and delight. For readers of M.F.K.Fisher, Molly Wizenberg, and Tamar Adler, as well as Oliver Sacks, Jill Bolte Taylor, and Susannah Cahalan, Stir is sure to inspire, and send you straight to the kitchen.

The Way of Eating

Author:Yuan Mei

Publisher:Berkshire Publishing Group

ISBN:1614728267

Total Pages:250

Viewed:1719

DOWNLOAD

Books Description:

The Way of Eating: Yuan Mei`s Manual of Gastronomy (Suiyuan Shidan) is, remarkably, the first English edition of one of the world’s most famous books about food. The Way of Eating is a treatise and a cookbook, written in the late eighteenth century by the Qing dynasty poet Yuan Mei. It includes recipes for well-known dishes such as birds nest and sharks fin, and offers modern readers an appealing perspective on Chinese history and culinary culture, and was translated and annotated by Sean J. S. Chen with editorial advice from E. N. Anderson and Jeffrey Riegel. This edition is in English but includes Chinese characters and vocabulary, and is 250 pages in length. The team’s aim was to convey the charm, humor, and erudition of one of China’s greatest writers. Also included are a glossary and a bibliography of additional sources. Chinese food expert Nicole Mones, author of the novel The Last Chinese Chef, has contributed an engaging introduction to Yuan Mei and his work. “This is far more than a cookbook: The Way of Eating is food history at its finest, a window into a fascinating and long-lost world.” Ruth Reichl, author of Save Me the Plums Translator and annotator Sean Jy-Shyang Chen is a scientific developer for computer assisted minimally invasive neurosurgery. This is his first publication outside the fields of science and engineering.

My Kitchen Year

Author:Ruth Reichl

Publisher:Appetite by Random House

ISBN:0147529964

Total Pages:336

Viewed:654

DOWNLOAD

Books Description:

NEW YORK TIMES BESTSELLER | NAMED ONE OF THE BEST BOOKS OF THE YEAR BY Los Angeles Times • NPR • Men’s Journal • BookPage • Booklist • Publishers Weekly In the fall of 2009, the food world was rocked when Gourmet magazine was abruptly shuttered by its parent company. No one was more stunned by this unexpected turn of events than its beloved editor in chief, Ruth Reichl, who suddenly faced an uncertain professional future. As she struggled to process what had seemed unthinkable, Reichl turned to the one place that had always provided sanctuary. “I did what I always do when I’m confused, lonely, or frightened,” she writes. “I disappeared into the kitchen.” My Kitchen Year follows the change of seasons—and Reichl’s emotions—as she slowly heals through the simple pleasures of cooking. While working 24/7, Reichl would “throw quick meals together” for her family and friends. Now she has the time to rediscover what cooking meant to her. Imagine kale, leaves dark and inviting, sautéed with chiles and garlic; summer peaches baked into a simple cobbler; fresh oysters chilling in a box of snow; plump chickens and earthy mushrooms, fricasseed with cream. Over the course of this challenging year, each dish Reichl prepares becomes a kind of stepping stone to finding joy again in ordinary things. The 136 recipes collected here represent a life’s passion for food: a blistering ma po tofu that shakes Reichl out of the blues; a decadent grilled cheese sandwich that accompanies a rare sighting in the woods around her home; a rhubarb sundae that signals the arrival of spring. Here, too, is Reichl’s enlivening dialogue with her Twitter followers, who become her culinary supporters and lively confidants. Part cookbook, part memoir, part paean to the household gods, My Kitchen Year may be Ruth Reichl’s most stirring book yet—one that reveals a refreshingly vulnerable side of the world's most famous food editor as she shares treasured recipes to be returned to again and again and again. Praise for My Kitchen Year “Ruth is one of our greatest storytellers today, which you will feel from the moment you open this book and begin to read: No one writes as warmly and engagingly about the all-important intersection of food, life, love, and loss. This book is a lyrical and deeply intimate journey told through recipes, as only Ruth can do.”—Alice Waters “What will send this book to the top of bestseller lists is the lovely way Reichl describes how dishes come together, like the Greek chicken soup with lemon and egg known as avgolemono, and her talent for assembling a collection of recipes her legions of former Gourmet fans will want to make themselves.”—The Washington Post “The recipes make for lovely reading, full of Reichl’s elemental wisdom. . . . In the best way possible, My Kitchen Year is cozy, the reading equivalent of curling up next to a fire with a glass of red wine and perhaps the scent of bread in the oven wafting over.”—Vogue “If anyone can convince us that a dessert, plus two more fabulous dishes, can turn a crummy day around, it’s culinary writer Ruth Reichl, who knows firsthand just how powerful food can be.”—O: The Oprah Magazine “The voice is pure Reichl in a way that makes the reader yearn for a house in the country with a pantry full of staples. . . . And as she finds solace through cooking, we find comfort too.”—Eater (Fall 2015’s Best Cookbooks)

Food for Life

Author:Laila Ali

Publisher:St. Martin\'s Press

ISBN:1250131103

Total Pages:288

Viewed:1041

DOWNLOAD

Books Description:

Four-time undefeated boxing world champion, cooking personality, and passionate health advocate, Laila Ali’s Food For Life features over 100 sassy recipes that will help you “swap it out.” In Laila’s kitchen, nutrition is King, but flavor is Queen! In her debut cookbook, Laila shows you how to make knockout meals in ways that work with your busy and demanding life, so you can eat healthy, delicious food without feeling hungry! Food for Life shares more than 100 of Laila's favorite recipes. Whether you’re new to cooking, busy feeding a family, or ready to eat healthier, Food for Life will be your guidebook! In Food for Life, you’ll find real-life recipes to bring simple, healthy, hearty, and satisfying food to the table, such as: - Stovetop Ratatouille - Oven-“Fried” Chicken - West Coast Southern Greens - The Greatest of All Time Burger (her father's favorite) - Heavenly Lemon Yogurt Cake

The Pat Conroy Cookbook

Author:Pat Conroy,Suzanne Williamson Pollak

Publisher:Knopf Group E-Books

ISBN:0385532857

Total Pages:304

Viewed:1979

DOWNLOAD

Books Description:

America’s favorite storyteller, Pat Conroy, is back with a unique cookbook that only he could conceive. Delighting us with tales of his passion for cooking and good food and the people, places, and great meals he has experienced, Conroy mixes them together with mouthwatering recipes from the Deep South and the world beyond. It all started thirty years ago with a chance purchase of The Escoffier Cookbook, an unlikely and daunting introduction for the beginner. But Conroy was more than up to the task. He set out with unwavering determination to learn the basics of French cooking—stocks and dough—and moved swiftly on to veal demi-glace and pâte brisée. With the help of his culinary accomplice, Suzanne Williamson Pollak, Conroy mastered the dishes of his beloved South as well as the cuisine he has savored in places as far away from home as Paris, Rome, and San Francisco. Each chapter opens with a story told with the inimitable brio of the author. We see Conroy in New Orleans celebrating his triumphant novel The Prince of Tides at a new restaurant where there is a contretemps with its hardworking young owner/chef—years later he discovered the earnest young chef was none other than Emeril Lagasse; we accompany Pat and his wife on their honeymoon in Italy and wander with him, wonderstruck, through the markets of Umbria and Rome; we learn how a dinner with his fighter-pilot father was preceded by the Great Santini himself acting out a perilous night flight that would become the last chapters of one of his son’s most beloved novels. These tales and more are followed by corresponding recipes—from Breakfast Shrimp and Grits and Sweet Potato Rolls to Pappardelle with Prosciutto and Chestnuts and Beefsteak Florentine to Peppered Peaches and Creme Brulee. A master storyteller and passionate cook, Conroy believes that “A recipe is a story that ends with a good meal.” “This book is the story of my life as it relates to the subject of food. It is my autobiography in food and meals and restaurants and countries far and near. Let me take you to a restaurant on the Left Bank of Paris that I found when writing The Lords of Discipline. There are meals I ate in Rome while writing The Prince of Tides that ache in my memory when I resurrect them. There is a shrimp dish I ate in an elegant English restaurant, where Cuban cigars were passed out to all the gentlemen in the room after dinner, that I can taste on my palate as I write this. There is barbecue and its variations in the South, and the subject is a holy one to me. I write of truffles in the Dordogne Valley in France, cilantro in Bangkok, catfish in Alabama, scuppernong in South Carolina, Chinese food from my years in San Francisco, and white asparagus from the first meal my agent took me to in New York City. Let me tell you about the fabulous things I have eaten in my life, the story of the food I have encountered along the way. . . ”

Southern Fried Life

Author:David Luck

Publisher:AuthorHouse

ISBN:1496956753

Total Pages:214

Viewed:459

DOWNLOAD

Books Description:

Dylan Jacobs, Debbie and John John Rachel, Stuart Dauzart, and Phoebe Werner-Sury have been friends for a long time. The five of them share a special bond, and despite the ups and downs of life, theyve stayed in touch. Nowon the eve of their thirty-second high school class reunionthe middle-aged friends relive their youth for one long weekend. For three fun-filled days, they leave behind worries about unplanned pregnancies, divorce, bankruptcy, substance abuse, bizarre baptisms, unfair kiddy glamour pageants, poorly fried catfish, and one freak accident caused by a fake pig. They recall the joy of the past, come to grips with the present, and celebrate the future. Set in central Louisiana, this humorous story reminds us that we should always take the time to stop and smell the bacon. Its midlife crisis fried over easy and seasoned to hilarious perfection. This hysterical story proves that when life throws you a side of nasty porkmake jerky! Phaedra Parks, attorney, TV Personality, and author of Secrets of the Southern Belle Southern Fried Life is a gumbo full of tragedies, love, laughter, bad behavior, honest mistakes, and friendships that will last forever. Norman Korpi, artist, filmmaker, star of MTVs The Real World, and inventor of the Aero-Tray

My Life with Nobi

Author:JAMES WASHINGTON

Publisher:Trafford Publishing

ISBN:1426996357

Total Pages:180

Viewed:1917

DOWNLOAD

Books Description:

My Life with Nobi is a story of two people whose lives were such that they had little or no chance of meeting had it not been for World War II. She was born and lived her early life on the Island of Hokkaido, Japan while I was born and lived my early life in Little Rock, Arkansas. I have always thought that she was given to by God, not because I deserved her, but because we were two lost souls aimlessly going through life. Our story takes us through the problems of Army Regulations prohibiting us from showing affection to the Japanese women and a few times where racial prejudice raised its ugly head. There were times when I had to be approved by her guardian before I was permitted to kiss her goodnight. When all of the problems were solved our love for each other grew and span over a period of sixty-two years. Our story includes how we raised our children, the heartache of losing one to a dreaded disease called Systemic Lupus Erythematosis, and the problems of everyday life like the middle class family that we are. I am not too proud of the period immediately following my return from the Vietnam War. I was sick and needed the help of a psychologist to put my life back together. It was because of the love for each other that we got through this period.

Recipes from the Garden of Contentment

Author:Yuan Mei

Publisher:Berkshire Publishing Group

ISBN:1614728518

Total Pages:464

Viewed:1533

DOWNLOAD

Books Description:

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.

My Renal Life

Author:Gloria Ann Jeff-Moore

Publisher:Xlibris Corporation

ISBN:1465326111

Total Pages:283

Viewed:1755

DOWNLOAD

Books Description:

In these pages I share my endurance of trials and tribulations coping with life on dialysis, I have the polycystic kidney disease. I also talk about the importance of following this very complex renal diet and ways to manage continued good health with this diet and medication. Also check out Glos renal friendly kitchen section of the book.

My Life as a Silent Movie

Author:Jesse Lee Kercheval

Publisher:Indiana University Press

ISBN:025301025X

Total Pages:220

Viewed:500

DOWNLOAD

Books Description:

After a tragic loss, an American woman investigates her birth family in Paris: “The novel’s twists and turns are wonderfully unexpected” (Emma Straub, author of Modern Lovers). In her early forties, Emma has recently lost her husband and daughter to a tragic auto accident. When her elderly aunt visits her Indiana home to provide comfort, and instead blurts out the news that Emma was adopted, a new kind of shock sets in. Soon, a still-mourning Emma finds herself flying to Paris, where she will discover the twin brother whose existence she never knew about, and the identity of her birth parents—a White Russian film star of the 1920s and a French Stalinist. A story about identity and the relationship between art and life, My Life as a Silent Movie is “a beautiful, evocative novel [that] melds the magic of old movies with the redemptive power of family” (Jonis Agee, author of The Bones of Paradise). “In this sharply drawn chronicle of grief, a woman reassembles her identity through her father’s art and her brother’s tenuous offer of a new life . . . Kercheval delves deeply into the rawest of emotions and the most wrenching of choices, richly detailing each twist and turn with grace.” —Kirkus Reviews

My Memoirs, My Life

Author:Ian David Fong

Publisher:Balboa Press

ISBN:1504321774

Total Pages:526

Viewed:330

DOWNLOAD

Books Description:

Ian David Fong recalls an action-packed life that began in China and brought him to Fiji, New Zealand, and Australia in this book. Born 3 June 1938, in a three-bedroom house in Duntou Village, now part of the Sha Kai district, Zhongshan, Guangdong, China, he and his family escaped to Hong Kong in early 1941 – and then went back to China just before Hong Kong surrendered to the Japanese army during World War II. He recalls what it was like growing up during the war, what village life was like in China, his interest in Cantonese opera, his robust family life, and his many adventures at school. He also chronicles his thirty-three years in Fiji, three years in New Zealand, more than thirty years in Australia, his enthusiasm for athletics, and a fateful day in 1961 when he met his loving wife, Frances, while boarding at a house in Fiji. Join the author as he looks back at a life well lived in My Memoirs, My Life.

Miss Gu, I Only Want You In My Life

Author:Xiang ChunYuEr

Publisher:Funstory

ISBN:1649910169

Total Pages:N.A

Viewed:1223

DOWNLOAD

Books Description:

Three years ago, Jiang Baoyan had died in a car accident. As a rising star of the rule of law and government had fallen, Gu Chengge, his fiancee, had been torn apart. Three years later, Jiang Bohua, the president of Golden Age, delivered a marriage contract to fulfill the engagement. Miss Gu tore the marriage contract: "I'm sorry, Mister Jiang, I can't agree." Mister Jiang brushed the ash off his fingertips, then said with a heavy voice while squinting his eyes, "Why?" Miss Gu gritted her teeth, "I'm the kef." "Heh ..." The man chuckled, his slender fingertips teasing her lower jaw. "It's okay, my wife."

My Life For Your Affection

Author:Huo Zaidangxia

Publisher:Funstory

ISBN:1648578322

Total Pages:N.A

Viewed:1848

DOWNLOAD

Books Description:

"The adulterer and the traitor were caught, the scumbag male and the mistress had joined hands to clean her out of the family, while she had accidentally offended a rich and powerful young master. From then on, she went to a new height in her life." "I don't love you, so please take care of yourself." This was the first thing she said to him. The man's peach blossom eyes slightly narrowed as he said, "Okay, then let's repay the debt." Not mentioning this, it was good. Unknowingly, she owed him so much. He pulled her up and threw her on the bed, oppressing her. "Can't afford it? "I don't mind paying with my own flesh..."

My Shanghai

Author:Betty Liu

Publisher:HarperCollins

ISBN:0062854747

Total Pages:288

Viewed:1572

DOWNLOAD

Books Description:

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.