> Bachelor-ific! If I had $10 a day extra money I'd eat chinese takeout all the time.
Highly recommended. (Most Chinese takeout/takeaway food is really CHEAP to make at home -- like 1/4 the cost of the restaurant meal).
Land of Fish and Rice, Fuchsia Dunlop LINK This talks about the food from Jiangnan Region.
All Under Heaven, Carolyn Phillips LINK Beautiful book with lots of recipes from all over China. I use this one as my main guide.
If you find any Chinese-language cookbooks that seem good, HMU! I’ll be going to China in a couple days and be in Suzhou in a few weeks :D
I rarely buy cookbooks, too. Still tempted by Dessert Person (loved my library time) but another libraryloved book I bought hasn't made it off the shelf since it arrived.
(But it arrived at the beginning of the covid darkness and I was grieving the death of my dad. That book was salvation to me)
Breath of Wok cookbook in s on sale for $1.99 right now
The Breath of a Wok: Unlocking the Spirit of Chinese Wok Cooking by Simon and Schuster Digital Sales Inc Learn more: https://www.amazon.com/dp/B00BEHGSLS/ref=cm_sw_em_r_mt_dp_731403WP3GS9T5YE86PW
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Andrew Coe wrote a really interesting book about the history and popularization of American Chinese food and one of his central claims is that a lot of what we think of as “Americanized” actually is a distinct style of cooking that was prevalent in one region of China that the majority of early Chinese immigrants came from.
He goes into the whole cultural background surrounding the introduction of Chinese food in railroad and mining camps and the impacts of systemic anti-Asian racism leading up to the Chinese Exclusion Act and how it become popular with white urbanites. It was a really cool deep dive into how politics and economics all interacted to produce a distinctive cuisine.
Deal link: Amazon
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Chop Suey by Andrew Coe was an excellent read and goes in even more depth.
It's great to see more people learning about this history to understand how cuisines are adapted by the people cooking it. Hopefully more people will get more informed about Chinese and Chinese-American cuisine and stop thinking in the negative stereotypes that abound.