Here are 100 books that Shark's Fin and Sichuan Pepper fans have personally recommended if you like
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Jonathan Clements is a historian specialising in East Asia, and the author of A Brief History of China, The Art of War: A New Translation, and Confucius: A Biography. Several of his books have been translated and published in Chinese. He has presented three seasons of Route Awakening (National Geographic), an award-winning TV series about icons of Chinese culture. From 2013-2019, he was a visiting professor at Xi’an Jiaotong University, China.
Released in my native Britain as The Uninvited, Yan’s novel offers an unexpected angle on Chinese food by presenting the banquet as the place in China where alliances are forged, deals are done, and palms are greased. Her hero is a member of the Beijing underclass who somehow finds himself gate-crashing big society feasts. Pretending to be a journalist ready to be “entertained”, he discovers food he never dreamed of, but also comes to develop a sense of social responsibility. He starts to inhabit the part he is playing, and becomes not an uninvited guest, but a crusader on the behalf of the downtrodden. Or does he…?
Geling Yan captivates readers once more in her breakthrough novel. This is the fantastical tale of Dan Dong, an unemployed factory worker whose life takes a series of unexpected twists after he discovers that, by posing as a journalist, he can eat exquisite gourmet meals for free at state-sponsored banquets. But the secrets he overhears at these events eventually lead Dan down a twisted, intrigue-laden path, and his subterfuge and his real identity become harder and harder to separate. When he becomes privy to a scandal that runs from the depths of society to its highest rungs, Dan must find…
Jonathan Clements is a historian specialising in East Asia, and the author of A Brief History of China, The Art of War: A New Translation, and Confucius: A Biography. Several of his books have been translated and published in Chinese. He has presented three seasons of Route Awakening (National Geographic), an award-winning TV series about icons of Chinese culture. From 2013-2019, he was a visiting professor at Xi’an Jiaotong University, China.
Thick with Chinese-language citations, and seasoned heavily with recipes from the pages of history, Lin’s book is a real insider’s view of how it feels not only to taste Chinese food, but live inside the world it creates. She retells famous stories from the history of food in China, and quotes extensively from manuals that are otherwise unavailable to English-speaking readers. A wonderful buffet of a book, that you can pick at and graze upon for days.
China is a big country and its cookery is one of the world’s greatest. In the last century all nations everywhere have been introduced to its tastes, flavours and cooking methods. But an understanding of Chinese food history is hard to come by: the country is large and the history is long. Hsiang Ju Lin has interrogated the written record, some of it dating back to the 5th century BC, and most recently from books current in the People’s Republic today; she has translated it and set it into culinary context and thereby allows the modern reader to enter into…
Jonathan Clements is a historian specialising in East Asia, and the author of A Brief History of China, The Art of War: A New Translation, and Confucius: A Biography. Several of his books have been translated and published in Chinese. He has presented three seasons of Route Awakening (National Geographic), an award-winning TV series about icons of Chinese culture. From 2013-2019, he was a visiting professor at Xi’an Jiaotong University, China.
It was hard finding just one book out of the many that have been written about Chinese food’s fortune’s abroad, but Liu ably chronicles a love-affair that is as old as the United States themselves, which begins with would-be rebels throwing chests of Fujian tea into Boston harbor. Liu points to the long history of Chinese in America, and the impact they have had as laborers, miners and cooks, particularly for low-income groups who welcomed the rarity of the warm hash dishes that came to be known as chop suey. This is a book that allows the reader the chance to appreciate the degree to which “Chinese” food in America is in a world, and a class, all of its own.
From Canton Restaurant to Panda Express takes readers on a compelling journey from the California Gold Rush to the present, letting readers witness both the profusion of Chinese restaurants across the United States and the evolution of many distinct American-Chinese iconic dishes from chop suey to General Tso's chicken. Along the way, historian Haiming Liu explains how the immigrants adapted their traditional food to suit local palates, and gives readers a taste of Chinese cuisine embedded in the bittersweet story of Chinese Americans.
Treating food as a social history, Liu explores why Chinese food changed and how it has influenced…
Jonathan Clements is a historian specialising in East Asia, and the author of A Brief History of China, The Art of War: A New Translation, and Confucius: A Biography. Several of his books have been translated and published in Chinese. He has presented three seasons of Route Awakening (National Geographic), an award-winning TV series about icons of Chinese culture. From 2013-2019, he was a visiting professor at Xi’an Jiaotong University, China.
First published in 1945, and reissued in many later editions, Chao’s book was immensely influential on the spread of American food in China. An academic and medical professional who fell into Chinese food-advocacy by accident, she presents a series of everyday recipes, “things for folk like you and me” that were nevertheless impossibly exotic at the time she was writing. Her book is a fascinating time capsule of attitudes and assumptions in the era before America could boast of a Chinese restaurant in every suburb, but also a no-nonsense cookbook for the beginner.
Derek Sandhaus is an award-winning American author of several books on Chinese history and culture. He worked as an editor, publisher, and tour guide in Shanghai, then moved to Chengdu and turned to drink. In 2018 he co-founded Ming River Sichuan Baijiu with China’s oldest distillery, and now spends most of his time talking about Chinese alcohol to anyone who will listen. He currently lives in Washington, DC, with his wife and a very well-traveled dog.
Patrick McGovern is an archeologist on a mission to discover ancient tipples. In Uncorking the Past he recounts several of his most significant finds, including the world’s oldest-known manmade alcoholic beverage at Jiahu, a nine-thousand-year-old site near the Yellow River in north-central China. The story of its discovery—and recreation with Dogfish Head Brewery—is fascinating, but the explanation of the role of alcohol in neolithic Chinese life makes it required reading.
In a lively tour around the world and through the millennia, "Uncorking the Past" tells the compelling story of humanity's ingenious, intoxicating quest for the perfect drink. Following a tantalizing trail of archaeological, chemical, artistic, and textual clues, Patrick E. McGovern, the leading authority on ancient alcoholic beverages, brings us up to date on what we now know about how humans created and enjoyed fermented beverages across cultures. Along the way, he explores a provocative hypothesis about the integral role such libations have played in human evolution. We discover, for example, that the cereal staples of the modern world were…
Derek Sandhaus is an award-winning American author of several books on Chinese history and culture. He worked as an editor, publisher, and tour guide in Shanghai, then moved to Chengdu and turned to drink. In 2018 he co-founded Ming River Sichuan Baijiu with China’s oldest distillery, and now spends most of his time talking about Chinese alcohol to anyone who will listen. He currently lives in Washington, DC, with his wife and a very well-traveled dog.
Li Bai is the best known of China’s “Eight Immortals of the Wine Glass,” a group of Tang dynasty (618-907 CE) poets famous for their drinking prowess. Using historical records, Ha Jin’s biography is a portrait of a frustrated half-Chinese outcast, brilliant but arrogant, who struggles to find a place in a world where talent alone is not enough. Brought down to earth, Li the man is less inspiring than the legend but far more sympathetic.
In his own time (701–762), Li Bai’s brilliant poems—shaped by Daoist thought, filled with an irrepressible lust for life—were never given their proper due. Nonetheless, his lines rang out on the lips of tavern singers, soldiers, and writers throughout the Tang dynasty, and his deep desire for a higher, more perfect world gave rise to his nickname: the Banished Immortal. With the instincts of a master novelist, Ha Jin draws on a wide range of historical and literary sources to weave the great poet’s life story, following Bai from his origins on the western frontier to his rambling travels as…
Derek Sandhaus is an award-winning American author of several books on Chinese history and culture. He worked as an editor, publisher, and tour guide in Shanghai, then moved to Chengdu and turned to drink. In 2018 he co-founded Ming River Sichuan Baijiu with China’s oldest distillery, and now spends most of his time talking about Chinese alcohol to anyone who will listen. He currently lives in Washington, DC, with his wife and a very well-traveled dog.
During the height of the Second World War, British biochemist Joseph Needham traveled across China with his assistant H.T. Huang to study Chinese scientific development, braving breakthroughs, and Japanese incursion along the way. Needham spent the next half-century compiling his findings into the Science and Civilization in China series, which rewrote our understanding of China’s place in world history. The story of its creation, and the colorful characters behind it, is memorably told in Simon Winchester’s The Man Who Loved China,a book that sadly had little to tell us about Chinese drinks. This volume, however, written by Huang, is the urtext for understanding the development of Chinese alcoholic beverages.
Today Chinese cuisine is enjoyed in many parts of the world, yet little is known in the West about the technologies involved in making its characteristic ingredients. H. T. Huang's book is the first history of Chinese food technology in a western language. It describes the conversion of agricultural commodities into food and drink, and explores the origins, development and scientific basis of traditional Chinese technology as applied to the processing of four food categories: the fermentation of alcoholic drinks from grains; the conversion of soybeans into soyfoods and condiments; the preservation of foods and the production of noodles, vegetable…
Derek Sandhaus is an award-winning American author of several books on Chinese history and culture. He worked as an editor, publisher, and tour guide in Shanghai, then moved to Chengdu and turned to drink. In 2018 he co-founded Ming River Sichuan Baijiu with China’s oldest distillery, and now spends most of his time talking about Chinese alcohol to anyone who will listen. He currently lives in Washington, DC, with his wife and a very well-traveled dog.
A book about Korean liquor might seem out of place on this list, but hear me out. Park’s book tells the story of soju from an unusual perspective, explaining Korean distilled spirits’ origins and development in terms of the historical circumstances that created them. It explores Korea’s place in the ancient world to explain when the country first encountered and widely adopted distilled spirits, a task that necessitates a sustained gaze on China. Accordingly, Soju provides readers with the most detailed examination of ancient Chinese liquor since H.T. Huang’s, and provides several noteworthy updates and improvements on his work.
Hyunhee Park offers the first global historical study of soju, the distinctive distilled drink of Korea. Searching for soju's origins, Park leads us into the vast, complex world of premodern Eurasia. She demonstrates how the Mongol conquests of the thirteenth and fourteenth centuries wove together hemispheric flows of trade, empire, scientific and technological transfer and created the conditions for the development of a singularly Korean drink. Soju's rise in Korea marked the evolution of a new material culture through ongoing interactions between the global and local and between tradition and innovation in the adaptation and localization of new technologies. Park's…
I am a chef, author, and consultant, living and working primarily in New York City, best known for my restaurant, Chanterelle, which I owned and operated for 30 years. Chanterelle was much loved and highly regarded, receiving numerous accolades including 4 James Beard Foundation awards and 2 four-star reviews from the New York Times. I also wrote 2 cookbooks, Chanterelle, the Story and Recipes of a Restaurant Classic, and Staff Meals from Chanterelle. Though my first love is French cuisine, I have had a long-standing affair with Asian, primarily Chinese food. I love cooking Chinese for myself, friends, and family, and have also incorporated elements of the cuisine into my professional cooking.
An intimate and unique celebration of Chinese culture and food, expounded through an in-depth contemplation of the wok, one of the world’s most versatile cooking tools. Young teaches us how to choose a wok, how to care for it, and how to use it in myriad ways, not just for stir fry.
Award-winning author Grace Young celebrates and demystifies the art of wok cooking for the Western home cook.
When Grace Young was a child, her father instilled in her a lasting appreciation of wok hay, the highly prized but elusive taste that food achieves when properly stir-fried in a wok. As an adult, Young aspired to create that taste in her own kitchen.
Grace Young's quest to master wok cooking led her throughout the United States, Hong Kong, and mainland China. Along with award-winning photographer Alan Richardson, Young sought the advice of home cooks, professional chefs, and esteemed culinary teachers like…
I am a chef, author, and consultant, living and working primarily in New York City, best known for my restaurant, Chanterelle, which I owned and operated for 30 years. Chanterelle was much loved and highly regarded, receiving numerous accolades including 4 James Beard Foundation awards and 2 four-star reviews from the New York Times. I also wrote 2 cookbooks, Chanterelle, the Story and Recipes of a Restaurant Classic, and Staff Meals from Chanterelle. Though my first love is French cuisine, I have had a long-standing affair with Asian, primarily Chinese food. I love cooking Chinese for myself, friends, and family, and have also incorporated elements of the cuisine into my professional cooking.
Written by another westerner who studied in China and fell in love with the food, in this case the distinctive food of Szechuan. Once again an outsider’s perspective allows for a clear step-by-step introduction to the flavors and recipes of a complex and delicious cuisine.
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 5000 different dishes.
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…
