Books like Land of fish and rice by Fuchsia Dunlop

In war‑torn 1937 Shanghai, sisters Pearl and May Beware find their lives turned upside down when their father’s debts force them into marriage and migration to Los Angeles, where they confront love, identity, and the clash between old traditions and new freedoms.

"The Food of the Sichuan Region in southwest China is one of the world's great culinary secrets. Many of us know it for its "hot and spicy" reputation or a few of its most famous dishes, most notably Kung Pao Chicken, but that is only the beginning. Sichuanese cuisine is legendary in China for its sophistication and astounding diversity: local gourmets claim the region boasts 5,000 different dishes. And it's not just about the kick of fiery red chiles and numbing Sichuan pepper: local chefs use unparalleled flavoring techniques to create at least 23 distinct flavor combinations, from sour-sweet, melting "lychee flavor" to punchy, seductive "fish-fragrant flavor."" "Fuchsia Dunlop fell in love with Sichuanese food on her first visit to the province ten years ago. The following year she went to live in the Sichuanese capital, Chengdu, where she became the first foreigner to study full-time at the province's famous cooking school. She spent her spare time studying in the kitchens of some of the region's most famous restaurants, exploring street markets and food stalls, and cooking and eating with her Sichuanese friends in their homes. Her passionate enthusiasm for the food and her fluency in the Chinese language gave her unprecedented access to China's most vibrant culinary region.". "Now, for the first time in the English language, she has given us a cookbook gathered on the spot from the kitchens of Sichuan. Useful for the enthusiastic beginner as well as the experienced cook, Land of Plenty teaches not only how to prepare the Sichuan recipes but also the art of chopping and how to appreciate the textures of dishes. Cook up a genuine Pock-Marked Mother Chen's Bean Curd or a Twice-Cooked Pork, make the fiery Dan Dan Noodles that are traditionally sold by Sichuanese street vendors. Try out delicious and easy-to-make recipes for appetizers like Sweet-and-Sour Red Peppers and Beef Slivers with Sesame Seeds or take on the challenge of the famous Tea-Smoked Duck. And if you like to read cookbooks, just curl up in bed and savor the stories and adventures that will transport you to another world." "Among this book's unique features: a pantry section that describes all the ingredients you need to make the recipes; detailed lists of the 23 recognized flavor combinations and 56 cooking methods used in Sichuanese cuisine; 16 color pictures of the ingredients and finished dishes; a double-page map of the region; and Chinese characters throughout, useful for shopping. Land of Plenty won the British Guild of Food Writers Jeremy Round Award. Book jacket."--BOOK JACKET.

This ancient esoteric treatise was transmitted orally for centuries before being recorded on a series of wooden tablets in the eighth century. It was recorded by a member of the Religion of Light, whose leader was the Taoist adept Lu Yen (also known as Lu Yen and Lu “Guest of the Cavern”). It is said that Lu Tzu became one of the Eight Immortals using these methods. The ideas have been traced back to Persia and the Zarathustra tradition and its roots in the Egyptian Hermetic tradition.Please Note: This book is easy to read in true text, not scanned images that can sometimes be difficult to decipher. This eBook has bookmarks at chapter headings and is printable.

A collection of over 400 recipes that give credit and appreciation to the ancient cuisines that influenced our Western eating habits.

A comprehensive guide to southern Chinese cuisine and cooking techniques.