A memorable and mouthwatering cook's tour of today's China As a freelance journalist and food writer living in Beijing, Jen Lin-Liu already had a ringside seat for China's exploding food scene. When she decided to enroll in a local cooking school—held in an unheated classroom with nary a measuring cup in sight—she jumped into the ring herself. Progressing from cooking student to noodle-stall and dumpling-house apprentice to intern at a chic Shanghai restaurant, she finds poor young men and women streaming in from the provinces in search of a “rice bowl” (living wage); a burgeoning urban middle class hungry for luxury after decades of turmoil and privation; and the mentors who take her in hand in the kitchen and beyond. Together they present an unforgettable slice of contemporary China in the full swing of social and economic transformation.
What with it being so hot, Liu Lian had turned on the electric fan at the head of the bed and, every time it rotated in her direction, it dispatched a rippling breeze under the hem of her nightdress which then travelled inexorably ...
Banned in its native land for its depiction of the People's Liberation Army (PLA) during the Cultural Revolution, this novel tells the story of the bored wife of a military...
The book includes helpful charts and diagrams, making the material surprisingly easy to digest and share.
This book is a sobering and urgent wake-up call for policy-makers and anyone interested in how our monetary and financial system really works.
Making Asian America
Instead he offers profound counsel about how faith-based public advocacy can promote the common good in our increasingly pluralistic world. This important book is packed with wisdom!
In this collection of what the author calls Easy Essays, Chatfield recounts his childhood, explains the social issues that have played a significant role in his life and work, and uncovers the lack of justice he saw all too frequently.
As a food service professional, how do you accommodate the needs of these customers? Serving People with Food Allergies: Kitchen Management and Menu Creation brings together a vast store of knowledge and practical advice for people worki
And it shares the best practices of companies that have successfully shifted to a Stage (Not Age) mentality. This practical guide prepares companies and marketers for an inevitable shift they can't ignore.
... 174, 175, 176,223 Kameny, Frank, 137 Kaposi's sarcoma, 143, 145 Kennedy, Bobby, 98, 136 Kennedy, John F., 136 Kennedy, Ted, ... Ted, 172 Korb, Lawrence, 171–173 Korean War, 56 KQED, 151, 152 Kramp, Andrew, 89 Kramp, Heinz, 89 Krause,