Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China (First edition)

Author: Fuchsia Dunlop
Publisher: W. W. Norton & Company
ISBN: 0393248984
Category : Cooking
Languages : en
Pages : 267

Book Description
"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

Author: Fuchsia Dunlop
Publisher: Random House
ISBN: 0091918324
Category : China
Languages : en
Pages : 322

Book Description
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. In this memoir, Fuchsia recalls her evolving relationship with China and its food.

How to Sweet-Talk a Shark

Author: Bill Richardson
Publisher: Rodale Books
ISBN: 1623360587
Category : Business & Economics
Languages : en
Pages : 258

Book Description
Sharks are not evil. But they're single-minded and very, very hungry. On land, they take the form of bosses, businesspeople, colleagues, family, and sociopathic neighbors. In the world of former governor of New Mexico and US ambassador to the United Nations Bill Richardson, they have taken the form of the most powerful people in the world. He's engaged in high-stakes, face-to-face negotiations with Castro, Saddam, the Taliban, two generations of North Korean leadership, and many more of the world's most infamous dictators—and done it so well he was known as the "Undersecretary of Thugs" while with the Clinton administration. Now the 5-time Nobel Peace Prize nominee tells these stories—from Washington, DC, to the Middle East to Pyongyang—in all their intense and sometimes absurd glory. How to Sweet-Talk a Shark is a rare, candid, and entertaining glimpse into an insider's world of high-stakes negotiation—showing Richardson's successes and failures in some of the world's least friendly places. Meanwhile, readers get frank lessons in the art of negotiation: how to prepare, how to size up your opponent, how to understand the nature of power in a standoff, how to give up only what is necessary while getting what you want, and many other strategies Richardson has mastered through at-the-table experience—and from working with other master negotiators like Presidents Obama and Clinton, and Nelson Mandela. These are takeaways that anyone can use to negotiate with the power brokers, dealmakers, and, yes, the hungry sharks in their own lives.

On Food and Cooking

Author: Harold McGee
Publisher: Simon and Schuster
ISBN: 1416556370
Category : Cooking
Languages : en
Pages : 898

Book Description
A kitchen classic for over 35 years, and hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible which food lovers and professional chefs worldwide turn to for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. For its twentieth anniversary, Harold McGee prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped birth the inventive culinary movement known as "molecular gastronomy." Though other books have been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. Among the major themes addressed throughout the new edition are: · Traditional and modern methods of food production and their influences on food quality · The great diversity of methods by which people in different places and times have prepared the same ingredients · Tips for selecting the best ingredients and preparing them successfully · The particular substances that give foods their flavors, and that give us pleasure · Our evolving knowledge of the health benefits and risks of foods On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.

The Geography, Nature and History of the Tropical Pacific and its Islands

Author: Walter M. Goldberg
Publisher: Springer
ISBN: 3319695320
Category : Science
Languages : en
Pages : 226

Book Description
This volume provides an accessible scientific introduction to the historical geography of Tropical Pacific Islands, assessing the environmental and cultural changes they have undergone and how they are affected currently by these shifts and alterations. The book emphasizes the roles of plants, animals, people, and the environment in shaping the tropical Pacific through a cross-disciplinary approach involving history, geography, biology, environmental science, and anthropology. With these diverse scientific perspectives, the eight chapters of the book provide a comprehensive overview of Tropical Pacific Islands from their initial colonization by native peoples to their occupation by colonial powers, and the contemporary changes that have affected the natural history and social fabric of these islands. The Tropical Pacific Islands are introduced by a description of their geological formation, development, and geography. From there, the book details the origins of the island's original peoples and the dawn of the political economy of these islands, including the domestication and trade of plants, animals, and other natural resources. Next, readers will learn about the impact of missionaries on Pacific Islands, and the affects of Wold War II and nuclear testing on natural resources and the health of its people. The final chapter discusses the islands in the context of natural resource extraction, population increases, and global climate change. Working together these factors are shown to affect rainfall and limited water resources, as well as the ability to sustain traditional crops, and the capacity of the islands to accomodate its residents.

Revolutionary Chinese Cookbook

Author: Fuchsia Dunlop
Publisher: W. W. Norton
ISBN: 9780393062229
Category : Cooking
Languages : en
Pages : 304

Book Description
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.

As China Goes, So Goes the World

Author: Karl Gerth
Publisher: Hill and Wang
ISBN: 1429962461
Category : History
Languages : en
Pages : 346

Book Description
In this revelatory examination of the most overlooked force that is changing the face of China, the Oxford historian and scholar of modern Asia Karl Gerth shows that as the Chinese consumer goes, so goes the world. While Americans and Europeans have become increasingly worried about China's competition for manufacturing jobs and energy resources, they have overlooked an even bigger story: China's rapid development of an American-style consumer culture, which is revolutionizing the lives of hundreds of millions of Chinese and has the potential to reshape the world. This change is already well under way. China has become the world's largest consumer of everything from automobiles to beer and has begun to adopt such consumer habits as living in large single-occupancy homes, shopping in gigantic malls, and eating meat-based diets served in fast-food outlets. Even rural Chinese, long the laggards of consumerism, have been buying refrigerators, televisions, mobile phones, and larger houses in unprecedented numbers. As China Goes, So Goes the World reveals why we should all care about the everyday choices made by ordinary Chinese. Taken together, these seemingly small changes are deeper and more profound than the headline-grabbing stories on military budgets, carbon emissions, or trade disputes.

Sichuan Cookery

Author: Fuchsia Dunlop
Publisher: Penguin Books, Limited (UK)
ISBN: 9780140295412
Category : Cookery, Chinese
Languages : en
Pages : 276

Book Description
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.

Why the Chinese Don't Count Calories

Author: Lorraine Clissold
Publisher: Hardie Grant Publishing
ISBN: 1740666771
Category : Health & Fitness
Languages : en
Pages : 260

Book Description
A favourite Chinese greeting is Ni chi le fan ma? - Have you eaten yet? Unlike many in the West, the Chinese see food not as a chore to prepare and source of unwanted calories, but as a health-giving pleasure. In 15 short, captivating chapters, Lorraine Clissold explains why the Chinese can eat as much as they wants without worrying about their weight. With anecdotes and recipes, Lorraine shows how the Chinese balance their diet by satisfying their taste buds with five flavours, by eating a mixture of staple foods and carefully prepared dishes, and by making sure they eat the right proportions of solids, liquids and hot and cold foods.

The Food of Sichuan

Author: Fuchsia Dunlop
Publisher: Bloomsbury Publishing
ISBN: 1526617862
Category : Cooking
Languages : en
Pages : 947

Book Description
Winner of the Fortnum & Mason Cookery Book Award 2020 Shortlisted for the Guild of Food Writers Award 2020 Shortlisted for the James Beard Award 2020 'Cookbook of the year' Allan Jenkins, OFM 'No one explains the intricacies of Sichuan food like Fuchsia Dunlop. This book remains my bible for the subject' Jay Rayner A fully revised and updated edition of Fuchsia Dunlop's landmark book on Sichuan cookery. Almost twenty years after the publication of Sichuan Cookery, voted by the OFM as one of the greatest cookbooks of all time, Fuchsia Dunlop revisits the region where her own culinary journey began, adding more than 50 new recipes to the original repertoire and accompanying them with her incomparable knowledge of the dazzling tastes, textures and sensations of Sichuanese cookery. At home, guided by Fuchsia's clear instructions, and using just a few key Sichuanese storecupboard ingredients, you will be able to recreate Sichuanese classics such as Mapo tofu, Twice-cooked pork and Gong Bao chicken, or try your hand at a traditional spread of cold dishes comprising Bang bang chicken, Numbing-and-hot dried beef, Spiced cucumber salad and Green beans in ginger sauce. With spellbinding writing on the culinary and cultural history of Sichuan and accompanied by gorgeous travel and food photography, The Food of Sichuan is a captivating insight into one of the world's greatest cuisines. 'This book offers an unmissable opportunity to utilise the wok and cleaver, brave the fiery Mapo tofu and expand your technique with pot-stickers and steamed buns' Yotam Ottolenghi