A “vivid and extremely interesting” novel of an upper-class Chinese wife’s quest for freedom, from the Nobel Prize–winning author of The Good Earth (The New Yorker). At forty, Madame Wu is beautiful and much respected as the wife of one of China’s oldest upper-class houses. Her birthday wish is to find a young concubine for her husband and to move to separate quarters, starting a new chapter of her life. When her wish is granted, she finds herself at leisure, no longer consumed by running a sixty-person household. Now she’s free to read books previously forbidden her, to learn English, and to discover her own mind. The family in the compound are shocked at the results, especially when she begins learning from a progressive, excommunicated Catholic priest. In its depiction of life in the compound, Pavilion of Women includes some of Buck’s most enchanting writing about the seasons, daily rhythms, and customs of women in China. It is a delightful parable about the sexes, and of the profound and transformative effects of free thought. This ebook features an illustrated biography of Pearl S. Buck including rare images from the author’s estate.

The daughter of Cary Grant--who was 63 when she was born--writes of her enchanted but very real life with her father, playing, laughing, dining, and dancing together, including a look at his work, his travels, his friendships with old Hollywood royalty," and the lessons he taught her.

Narrating the well-lived life of the “Chinese Madame Curie” — a recipient of the first Wolf Prize in Physics (1978), the first woman to receive an honorary doctorate from Princeton University, as well as the first female president of the American Physics Society — this book provides a comprehensive and honest account of the life of Dr Chien-Shiung Wu, an outstanding and leading experimental physicist of the 20th century.

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.

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.