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Author : Nicole Mones
Publisher : Houghton Mifflin Harcourt
Page : 308 pages
File Size : 42,5 Mb
Release : 2008
Category : Fiction
ISBN : 0547053738
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 : 50,6 Mb
Release : 2008-06-06
Category : Fiction
ISBN : 9780547347035
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 : 46,9 Mb
Release : 2007
Category : Americans
ISBN : 0618619666
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 : 43,5 Mb
Release : 1999-05-11
Category : Fiction
ISBN : 9780385319447
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 : Norman Van Aken
Publisher : Taylor Trade Publishing
Page : 353 pages
File Size : 43,9 Mb
Release : 2013-12-07
Category : Biography & Autobiography
ISBN : 9781589799158
No Experience Necessary is Chef Norman Van Aken’s joyride of a memoir. In it he spans twenty-plus years and nearly as many jobs—including the fateful job advertisement in the local paper for a short-order cook with “no experience necessary.” Long considered a culinary renegade and a pioneering chef, Van Aken is an American original who chopped and charred, sweated and seared his way to cooking stardom with no formal training, but with extra helpings of energy, creativity, and faith. After landing on the deceptively breezy shores of Key West, Van Aken faced hurricanes, economic downturns, and mercurial moneymen during the decades when a restaurant could open and close faster than you can type haute cuisine. From a graveyard shift grunt at an all-night barbeque joint to a James Beard–award finalist for best restaurant in America, Van Aken put his trusting heart, poetic soul, natural talent, and ever-expanding experience into every venture—and helped transform the American culinary landscape along the way. In the irreverent tradition of Anthony Bourdain’s Kitchen Confidential,and populated by a rogues’ gallery of colorful characters—including movie stars, legendary musicians, and culinary giants Julia Child, Emeril Lagasse, and Charlie Trotter—No Experience Necessary offers a uniquely personal, highly-entertaining under-the-tablecloth view of the high-stakes world of American cuisine told with wit, insight, and great affection by a natural storyteller.
Author : Nicole Mones
Publisher : Dell
Page : 306 pages
File Size : 46,8 Mb
Release : 2003-04-29
Category : Fiction
ISBN : 9780440333982
As an American appraiser of fine Chinese porcelain, Lia Frank holds fragile beauty in her hands, examines priceless treasure with a magnifying lens. But when Lia looks in the mirror, she sees the flaws in herself, a woman wary of love, cut off from the world around her. Still, when she is sent to Beijing to authenticate a collection of rare pieces, Lia will find herself changing in surprising ways…coming alive in the shadow of an astounding mystery. As Lia evaluates each fragile pot, she must answer questions that will reverberate through dozens of lives: Where did these works of art come from? Are they truly authentic? Or are they impossibly beautiful forgeries--part of the perilous underworld of Chinese art? As Lia examines her treasure, a breathtaking mystery unravels around her. And with political intrigue intruding on her world of provenance and beauty, Lia is drawn into another, more personal drama--a love affair that could alter the course of her life.
Author : Yuan Mei
Publisher : Berkshire Publishing Group
Page : 464 pages
File Size : 44,8 Mb
Release : 2018-10-31
Category : Cooking
ISBN : 9781614728511
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 : Nicole Mones
Publisher : HMH
Page : 291 pages
File Size : 41,5 Mb
Release : 2014-03-04
Category : Fiction
ISBN : 9780547517728
This novel of an American musician caught up in the dangers of 1930s China is “historical fiction at its best” (Alan Cheuse, NPR’s All Things Considered). In 1936, classical pianist Thomas Greene is recruited to Shanghai to lead a jazz orchestra of fellow African American expats. After being flat broke in segregated Baltimore, he is now living in a mansion with servants of his own, the toast of a city obsessed with music, money, pleasure, and power, even as it ignores the rising winds of war. Song Yuhua is refined and educated, and has been bonded since age eighteen to Shanghai’s most powerful crime boss in payment for her father’s gambling debts. Outwardly submissive, she burns with rage—and risks her life spying on her master for the Communist Party. Only when Shanghai is shattered by the Japanese invasion do Song and Thomas find their way to each other. Though their union is forbidden, neither can back down from it in the turbulent years of occupation and resistance that follow. Torn between music and survival, freedom and commitment, love and world war, they are borne on an irresistible riff of melody and improvisation to Night in Shanghai’s final, impossible choice. This stunningly researched novel that “keeps the suspense mounting until the end” not only tells the forgotten story of black musicians in the Chinese jazz age, but also weaves in a startling true tale of Holocaust heroism little-known in the West (Kirkus Reviews).
Author : Ann Hui
Publisher : Douglas & McIntyre
Page : 128 pages
File Size : 44,7 Mb
Release : 2019-02-02
Category : Biography & Autobiography
ISBN : 9781771622233
In 2016, Globe and Mail reporter Ann Hui drove across Canada, from Victoria to Fogo Island, to write about small-town Chinese restaurants and the families who run them. It was only after the story was published that she discovered her own family could have been included—her parents had run their own Chinese restaurant, The Legion Cafe, before she was born. This discovery, and the realization that there was so much of her own history she didn’t yet know, set her on a time-sensitive mission: to understand how, after generations living in a poverty-stricken area of Guangdong, China, her family had somehow wound up in Canada. Chop Suey Nation: The Legion Cafe and Other Stories from Canada’s Chinese Restaurantsweaves together Hui’s own family history—from her grandfather’s decision to leave behind a wife and newborn son for a new life, to her father’s path from cooking in rural China to running some of the largest “Western” kitchens in Vancouver, to the unravelling of a closely guarded family secret—with the stories of dozens of Chinese restaurant owners from coast to coast. Along her trip, she meets a Chinese-restaurant owner/small-town mayor, the owner of a Chinese restaurant in a Thunder Bay curling rink, and the woman who runs a restaurant alone, 365 days a year, on the very remote Fogo Island. Hui also explores the fascinating history behind “chop suey” cuisine, detailing the invention of classics like “ginger beef” and “Newfoundland chow mein,” and other uniquely Canadian fare like the “Chinese pierogies” of Alberta. Hui, who grew up in authenticity-obsessed Vancouver, begins her journey with a somewhat disparaging view of small-town “fake Chinese” food. But by the end, she comes to appreciate the essentially Chinese values that drive these restaurants—perseverance, entrepreneurialism and deep love for family. Using her own family’s story as a touchstone, she explores the importance of these restaurants in the country’s history and makes the case for why chop suey cuisine should be recognized as quintessentially Canadian.
Author : Timothy Ferriss
Publisher : Houghton Mifflin Harcourt
Page : 677 pages
File Size : 41,8 Mb
Release : 2012
Category : Cooking
ISBN : 9780547884592
Building upon Timothy Ferriss's internationally successful "4-hour" franchise, The 4-Hour Chef transforms the way we cook, eat, and learn. Featuring recipes and cooking tricks from world-renowned chefs, and interspersed with the radically counterintuitive advice Ferriss's fans have come to expect, The 4-Hour Chef is a practical but unusual guide to mastering food and cooking, whether you are a seasoned pro or a blank-slate novice.
Author : Brandon Jew,Tienlon Ho
Publisher : Ten Speed Press
Page : 306 pages
File Size : 48,7 Mb
Release : 2021-03-09
Category : Cooking
ISBN : 9781984856500
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.
Author : Jen Lin-Liu
Publisher : Houghton Mifflin Harcourt
Page : 360 pages
File Size : 47,6 Mb
Release : 2008
Category : Biography & Autobiography
ISBN : 0151012911
An engaging look into China's changing cultural landscape through the eyes of a Chinese American who studies the craft of cooking in Shanghai and Beijing. Now in paperback.
Author : Arnold Hugh Martin Jones
Publisher : University of Toronto Press
Page : 228 pages
File Size : 41,8 Mb
Release : 1978-01-01
Category : History
ISBN : 0802063691
A study of politics and religion during a key era (AD 284 - 337) when Christianity established itself as the dominant force shaping government and civilization. Reprinted from the 1962 edition, first published in 1948.
Author : Lisa Yee
Publisher : Random House Books for Young Readers
Page : 289 pages
File Size : 52,6 Mb
Release : 2022-02-01
Category : Juvenile Fiction
ISBN : 9781984830289
NEWBERY HONOR AWARD WINNER • NATIONAL BOOK AWARD FINALIST • ASIAN/PACIFIC AMERICAN AWARD FOR YOUTH LITERATURE Twelve year-old Maizy discovers her family’s Chinese restaurant is full of secrets in this irresistible novel that celebrates food, fortune, and family. NAMED ONE OF THE BEST BOOKS OF THE YEAR BY School Library Journal • Booklist • The Horn Book • New York Public Library Welcome to the Golden Palace! Maizy has never been to Last Chance, Minnesota . . . until now. Her mom’s plan is just to stay for a couple weeks, until her grandfather gets better. But plans change, and as Maizy spends more time in Last Chance and at the Golden Palace—the restaurant that’s been in her family for generations—she makes some discoveries.For instance: You can tell a LOT about someone by the way they order food. People can surprise you. Sometimes in good ways, sometimes in disappointing ways. And the Golden Palace has secrets... But the more Maizy discovers, the more questions she has. Like, why are her mom and her grandmother always fighting? Who are the people in the photographs on the office wall? And when she discovers that a beloved family treasure has gone missing—and someone has left a racist note—Maizy decides it’s time to find the answers.
Author : Danny Bowien,Chris Ying
Publisher : HarperCollins
Page : 334 pages
File Size : 44,7 Mb
Release : 2015-11-10
Category : Cooking
ISBN : 9780062243430
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.