Cultural Revolution Cookbook
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| Author | : Sasha Gong |
| Publisher | : |
| Total Pages | : 0 |
| Release | : 2022-04-25 |
| Genre | : |
| ISBN | : 9789888552993 |
Ten years ago, Sasha Gong and Scott D. Seligman collaborated on a groundbreaking cookbook that told the story of China's chaotic Cultural Revolution (1966-76) through its cuisine. During that period, approximately 17 million city youth were "sent down" to the countryside to "learn from the peasants," and they discovered that toil in the communes was arduous and food was scarce. But many also learned that remarkably tasty and healthy dishes could be prepared with the fresh, wholesome ingredients available down on the farm. They learned to coax peak flavors and maximum nourishment out of unprocessed foods, fresh from the fields, ponds and streams and devoid of artificial preservatives. The Cultural Revolution Cookbook, which told their stories, immediately became the best-selling Chinese cookbook on Amazon.com and quickly sold out its first print run. The authors were not prepared for the incredible success it has enjoyed since then. Now, in a Tenth Anniversary Edition, the authors have taken suggestions from readers and added new material. The recipes are all entirely authentic and easy to prepare in an American kitchen. Many are vegetarian, and none of them requires exotic ingredients. You can find everything you need in a well-stocked grocery store. The step-by-step instructions are easy to follow, and short cuts and substitutions are suggested. Readers are also treated to many inspirational stories - about Chinese food, about the Cultural Revolution and about living in the Chinese countryside - bringing the wonderful recipes, and that extraordinary era, to life.
| Author | : Mao Tse-Tung |
| Publisher | : Read Books Ltd |
| Total Pages | : 192 |
| Release | : 2013-04-16 |
| Genre | : Literary Collections |
| ISBN | : 1446545318 |
Quotations from Chairman Mao Tse-Tung' is a volume of selected statements taken from the speeches and writings by Mao Mao Tse-Tung, published from 1964 to 1976. It was often printed in small editions that could be easily carried and that were bound in bright red covers, which led to its western moniker of the 'Little Red Book'. It is one of the most printed books in history, and will be of considerable value to those with an interest in Mao Tse-Tung and in the history of the Communist Party of China. The chapters of this book include: 'The Communist Party', 'Classes and Class Struggle', 'Socialism and Communism', 'The Correct Handling of Contradictions Among The People', 'War and Peace', 'Imperialism and All Reactionaries ad Paper Tigers', 'Dare to Struggle and Dare to Win', et cetera. We are republishing this antiquarian volume now complete with a new prefatory biography of Mao Tse-Tung.
| Author | : Ying Chang Compestine |
| Publisher | : Macmillan + ORM |
| Total Pages | : 183 |
| Release | : 2009-09-29 |
| Genre | : Juvenile Fiction |
| ISBN | : 1429924551 |
The summer of 1972, before I turned nine, danger began knocking on doors all over China. Nine-year-old Ling has a very happy life. Her parents are both dedicated surgeons at the best hospital in Wuhan, and her father teaches her English as they listen to Voice of America every evening on the radio. But when one of Mao's political officers moves into a room in their apartment, Ling begins to witness the gradual disintegration of her world. In an atmosphere of increasing mistrust and hatred, Ling fears for the safety of her neighbors, and soon, for herself and her family. For the next four years, Ling will suffer more horrors than many people face in a lifetime. Will she be able to grow and blossom under the oppressive rule of Chairman Mao? Or will fighting to survive destroy her spirit—and end her life? Revolution Is Not a Dinner Party is a 2008 Bank Street - Best Children's Book of the Year.
| Author | : Nicole Mones |
| Publisher | : Houghton Mifflin Harcourt |
| Total Pages | : 308 |
| Release | : 2008 |
| Genre | : 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 | : Ying Chang Compestine |
| Publisher | : HarperCollins |
| Total Pages | : 169 |
| Release | : 2022-11-08 |
| Genre | : Juvenile Fiction |
| ISBN | : 0358571928 |
A New York Public Library Best Book of the Year * A NCSS 2023 Notable Social Studies Trade Book What was the pandemic of the century like at the start? This swift, gripping novel captures not only the uncertainty and panic when COVID first emerged in Wuhan, but also how a community banded together. Weaving in the tastes and sounds of the historic city, Wuhan’s comforting and distinctive cuisine comes to life as the reader follows 13-year-old Mei who, through her love for cooking, makes a difference in her community. Written by an award-winning author originally from Wuhan. Grieving the death of her mother and an outcast at school, thirteen-year-old Mei finds solace in cooking and computer games. When her friend’s grandmother falls ill, Mei seeks out her father, a doctor, for help, and discovers the hospital is overcrowded. As the virus spreads, Mei finds herself alone in a locked-down city trying to find a way to help. Author Ying Chang Compestine draws on her own experiences growing up in Wuhan to illustrate that the darkest times can bring out the best in people, friendship can give one courage in frightening times, and most importantly, young people can make an impact on the world. Readers can follow Mei’s tantalizing recipes and cook them at home.
| Author | : Roxana Jullapat |
| Publisher | : W. W. Norton & Company |
| Total Pages | : 521 |
| Release | : 2021-04-20 |
| Genre | : Cooking |
| ISBN | : 132400357X |
Finalist for the IACP Cookbook Award in Baking and the James Beard Foundation Book Award in Baking and Desserts Named a Best Cookbook of the Year by Bon Appétit, NPR, Washington Post, Epicurious, WBUR Here & Now, and Five Books Named a Best Cookbook of the Spring by Eater, Epicurious, and Robb Report The key to better, healthier baked goods is in the grain. Barley, buckwheat, corn, oats, rice, rye, sorghum, and wheat will unlock flavors and textures as vast as the historic lineages of these ancient crops. As the head baker and owner of a beloved Los Angeles bakery, Roxana Jullapat knows the difference local, sustainable flour can make: brown rice flour lightens up a cake, rustic rye adds unexpected chewiness to a bagel, and ground toasted oats enrich doughnuts. Her bakery, Friends & Family, works with dedicated farmers and millers around the country to source and incorporate the eight mother grains in every sweet, bread, or salad on the menu. In her debut cookbook, Roxana shares her greatest hits, over 90 recipes for reinventing your favorite cakes, cookies, pies, breads, and more. Her chocolate chip cookie recipe can be made with any of the eight mother grains, each flour yielding a distinct snap, crunch, or chew. Her mouthwatering buckwheat pancake can reinvent itself with grainier cornmeal. One-bowl recipes such as Barley Pumpkin Bread and Spelt Blueberry Muffins will yield fast rewards, while her Cardamom Buns and Halvah Croissants are expertly laid out to grow a home baker’s skills. Recipes are organized by grain to ensure you get the most out of every purchase. Roxana even includes savory recipes for whole grain salads made with sorghum, Kamut or freekeh, or easy warm dishes such as Farro alla Pilota, Toasted Barley Soup, or Gallo Pinto which pays homage to her Costa Rican upbringing. Sunny step-by-step photos, a sourcing guide, storage tips, and notes on each grain’s history round out this comprehensive cookbook. Perfect for beginner bakers and pastry pros alike, Mother Grains proves that whole grains are the secret to making any recipe so much more than the sum of its parts.
| Author | : Joyce Goldstein |
| Publisher | : Univ of California Press |
| Total Pages | : 361 |
| Release | : 2013-09-06 |
| Genre | : Cooking |
| ISBN | : 0520956702 |
In this authoritative and immensely readable insider’s account, celebrated cookbook author and former chef Joyce Goldstein traces the development of California cuisine from its formative years in the 1970s to 2000, when farm-to-table, foraging, and fusion cooking had become part of the national vocabulary. Interviews with almost two hundred chefs, purveyors, artisans, winemakers, and food writers bring to life an approach to cooking grounded in passion, bold innovation, and a dedication to "flavor first." Goldstein explains how the counterculture movement in the West gave rise to a restaurant culture characterized by open kitchens, women in leadership positions, and a surprising number of chefs and artisanal food producers who lacked formal training. The new cuisine challenged the conventional kitchen hierarchy and French dominance in fine dining, leading to a more egalitarian and informal food scene. In weaving Goldstein’s views on California food culture with profiles of those who played a part in its development—from Alice Waters to Bill Niman to Wolfgang Puck—Inside the California Food Revolution demonstrates that, while fresh produce and locally sourced ingredients are iconic in California, what transforms these elements into a unique cuisine is a distinctly Western culture of openness, creativity, and collaboration. Engagingly written and full of captivating anecdotes, this book shows how the inspirations that emerged in California went on to transform the experience of eating throughout the United States and the world.
| Author | : Katie Chin |
| Publisher | : Tuttle Publishing |
| Total Pages | : 233 |
| Release | : 2021-06-22 |
| Genre | : Cooking |
| ISBN | : 146292235X |
Katie Chin's Global Family Cookbook lets you travel the world from your kitchen! Professional chef, TV personality and working mom of three kids, Katie Chin shows you how easy it is to prepare new and exciting meals from many cultures. Discover comfort food from around the world, and add some international flair to your dinner table. In addition to providing simple recipes for every meal and occasion, Katie includes sidebars explaining how her recipes can be adapted for vegetarians, vegans and those with food allergies--and how to add fresh new flavors to kids' lunches. From "meatless Mondays" to "taco Tuesdays," the recipes in this book include something for everyone! Bring the unforgettable flavors of the world to your table through 170 recipes including: Seven Global Go-To Sauces Mexican Chimichurri Chicken Burgers Thai Curry Meatball Subs Cuban Fish Tacos with Citrus Mango Slaw Easy Pad Thai Noodles Chicken Tikka Masala Pizza Crispy Korean Chicken Sliders And so much more! This cookbook also provides great ideas for celebrating cultures through food: Chinese New Year's Dinner--featuring TV personality Jeannie Mai (The Real) and with recipes provided by her mom, Mama Mai Greek Easter Dinner--with recipes provided by TV personality and lifestyle expert Debbie Matenopoulos (The Home & Family Show) Cinco de Mayo Celebrations--with recipes provided by cookbook author and celebrity chef Jeffrey Saad Hanukkah Dinner--with recipes provided by Faye Levy, a prolific cookbook author and lead cooking columnist for the Jerusalem Post Katie learned to cook alongside her mother, and it's now an experience she loves to share with her daughter. She hopes to inspire other families to have fun in the kitchen together with these recipes everyone will love!
| Author | : Kian Lam Kho |
| Publisher | : Clarkson Potter |
| Total Pages | : 370 |
| Release | : 2015-09-29 |
| Genre | : Cooking |
| ISBN | : 0385344694 |
Create nuanced, complex, authentic Chinese flavors at home by learning the cuisine’s fundamental techniques with more than 150 recipes. Phoenix Claws and Jade Trees offers a unique introduction to Chinese home cooking, demystifying it by focusing on its basic cooking methods. In outlining the differences among various techniques—such as pan-frying, oil steeping, and yin-yang frying—and instructing which one is best for particular ingredients and end results, culinary expert Kian Lam Kho provides a practical, intuitive window into this unique cuisine. Once you learn how to dry stir-fry chicken, you can then confidently apply the technique to tofu, shrimp, and any number of ingredients. Accompanied by more than 200 photographs, including helpful step-by-step images, the 158 recipes range from simple, such as Spicy Lotus Root Salad or Red Cooked Pork, to slightly more involved, including authentic General Tso’s Chicken or Pork Shank Soup with Winter Bamboo. But the true brilliance behind this innovative book lies in the way it teaches the soul of Chinese cooking, enabling home cooks to master this diverse, alluring cuisine and then to re-create any tempting dish you encounter or imagine.
| Author | : Linda Lau Anusasananan |
| Publisher | : Univ of California Press |
| Total Pages | : 312 |
| Release | : 2012-10-08 |
| Genre | : Cooking |
| ISBN | : 0520953444 |
Veteran food writer Linda Lau Anusasananan opens the world of Hakka cooking to Western audiences in this fascinating chronicle that traces the rustic cuisine to its roots in a history of multiple migrations. Beginning in her grandmother’s kitchen in California, Anusasananan travels to her family’s home in China, and from there fans out to embrace Hakka cooking across the globe—including Hong Kong, Taiwan, Singapore, Malaysia, Canada, Peru, and beyond. More than thirty home cooks and chefs share their experiences of the Hakka diaspora as they contribute over 140 recipes for everyday Chinese comfort food as well as more elaborate festive specialties. This book likens Hakka cooking to a nomadic type of "soul food," or a hearty cooking tradition that responds to a shared history of hardship and oppression. Earthy, honest, and robust, it reflects the diversity of the estimated 75 million Hakka living in China and greater Asia, and in scattered communities around the world—yet still retains a core flavor and technique. Anusasananan’s deep personal connection to the tradition, together with her extensive experience testing and developing recipes, make this book both an intimate journey of discovery and an exciting introduction to a vibrant cuisine.
