Navigating the authenticity and nuances of Chinese cuisine, the author, a Shanghainese who has lived in the Europe for a decade now and the wife of an Italian chef, presents dishes from her mom's magical kitchen. From the cure-all nourishing soups, versatile cooking methods, the relentless pursue of seasonality and craftsmanship, these recipes are homey yet manage to retain finesse, tradition and philosophy of good food and they are all peppered with the author's personal recollection of family and her much-loved hometown. Personal, emotional and absolutely delicious.

No Need to order Chinese food anymore! With the help of Mama Li, you can whip up your favorite in no time in your own kitchen! ***LARGE PRINT FULL COLOR EDITION*** Mama Li showed me everything I know about cooking Asian foods. One of the warmest memories I have from Mama Li was the patience she showed toward me when she hired me to assist in her restaurant's kitchen. She would show me how to choose the right ingredients at the market, handle the knife and chop quickly the fresh produces, prepare the secret sauce with just the right amount of spices and ingredients, stir-fry with the most amazing pan in my kitchen, the wok, how to use a bamboo steamer and so much more. I learned so much for those two wonderful years working for Mama Li. Since, then I have continued cooking like Mama Li showed me while adapting the recipes to my own family's preferences. In this book, you will find a collection of her best Chinese take-out recipes. They are filled with flavors from Asia, delicate and so fragrant. The ingredients are fresh, healthy, and wholesome. They are easy to find in every supermarket nowadays. But, if you happen to be living near an Asian market, don't hesitate to visit and get some of your ingredients there. It will make it even more authentic. Learn to make some classic Chinese take-out recipes like: General Tso Chicken Pork egg roll Mu Shu Pork Hot and sour soup Dumpling with peanut sauce Buddha's delight vegetables Kung Pao Beef Yang Chow Fried Rice Moo Goo Gai Pan Sweet and Sour Chicken Beef and Broccoli Shrimp in Lobster Sauce Chinese Spare Ribs And much more! Scroll back up and order your copy today!

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

One of the Best Cookbooks of 2021 by the New York Times 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.

Shanghai, 1937. Pearl and May are two sisters from a bourgeois family. Though their personalities are very different - Pearl is a Dragon sign, strong and stubborn, while May is a true Sheep, adorable and placid - they are inseparable best friends. Both are beautiful, modern and living a carefree life ... until the day their father tells them that he has gambled away the family's wealth, and that in order to repay his debts he must sell the girls as wives to two 'Gold Mountain' men: Americans. As Japanese bombs fall on their beloved city, the two sisters set out on the journey of a lifetime, one that will take them through the villages of southern China, in and out of the clutches of brutal soldiers, and even across the ocean, through the humiliation of an anti-Chinese detention centre to a new, married life in Los Angeles's Chinatown. Here they begin a fresh chapter, despite the racial discrimination and anti-Communist paranoia, because now they have something to strive for: a young, American-born daughter, Joy. Along the way there are terrible sacrifices, impossible choices and one devastating, life-changing secret, but through it all the two heroines of this astounding new novel by Lisa See hold fast to who they are - Shanghai girls.

In Lori Lansens’ astonishing second novel, readers come to know and love two of the most remarkable characters in Canadian fiction. Rose and Ruby are twenty-nine-year-old conjoined twins. Born during a tornado to a shocked teenaged mother in the hospital at Leaford, Ontario, they are raised by the nurse who helped usher them into the world. Aunt Lovey and her husband, Uncle Stash, are middle-aged and with no children of their own. They relocate from the town to the drafty old farmhouse in the country that has been in Lovey’s family for generations. Joined to Ruby at the head, Rose’s face is pulled to one side, but she has full use of her limbs. Ruby has a beautiful face, but her body is tiny and she is unable to walk. She rests her legs on her sister’s hip, rather like a small child or a doll. In spite of their situation, the girls lead surprisingly separate lives. Rose is bookish and a baseball fan. Ruby is fond of trash TV and has a passion for local history. Rose has always wanted to be a writer, and as the novel opens, she begins to pen her autobiography. Here is how she begins: I have never looked into my sister’s eyes. I have never bathed alone. I have never stood in the grass at night and raised my arms to a beguiling moon. I’ve never used an airplane bathroom. Or worn a hat. Or been kissed like that. I’ve never driven a car. Or slept through the night. Never a private talk. Or solo walk. I’ve never climbed a tree. Or faded into a crowd. So many things I’ve never done, but oh, how I’ve been loved. And, if such things were to be, I’d live a thousand lives as me, to be loved so exponentially. Ruby, with her marvellous characteristic logic, points out that Rose’s autobiography will have to be Ruby’s as well — and how can she trust Rose to represent her story accurately? Soon, Ruby decides to chime in with chapters of her own. The novel begins with Rose, but eventually moves to Ruby’s point of view and then switches back and forth. Because the girls face in slightly different directions, neither can see what the other is writing, and they don’t tell each other either. The reader is treated to sometimes overlapping stories told in two wonderfully distinct styles. Rose is given to introspection and secrecy. Ruby’s style is "tell-all" — frank and decidedly sweet. We learn of their early years as the town "freaks" and of Lovey’s and Stash’s determination to give them as normal an upbringing as possible. But when we meet them, both Lovey and Stash are dead, the girls have moved back into town, and they’ve received some ominous news. They are on the verge of becoming the oldest surviving craniopagus (joined at the head) twins in history, but the question of whether they’ll live to celebrate their thirtieth birthday is suddenly impossible to answer. In Rose and Ruby, Lori Lansens has created two precious characters, each distinct and loveable in their very different ways, and has given them a world in Leaford that rings absolutely true. The girls are unforgettable. The Girls is nothing short of a tour de force.

The haunting memoir of a girl growing up in the Moso country in the Himalayas -- a unique matrilineal society. But even in this land of women, familial tension is eternal. Namu is a strong-willed daughter, and conflicts between her and her rebellious mother lead her to break the taboo that holds the Moso world together -- she leaves her mother's house.