10 books like Slippery Noodles

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.

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.

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.

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.

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.

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.

My wife and I were at a red sauce joint in the West Village of Manhattan drinking a bit of wine when we posed the question: who invented all this? We knew Italian American food didn’t look all that much like the food we ate in Italy. Later, at home, I started Googling for answers. None were satisfactory. I read a few books before finding myself at the New York Public library sleuthing through JSTOR. After examining my notes, I said to myself, “oh, I guess I’m writing a book.”

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.

My wife and I were at a red sauce joint in the West Village of Manhattan drinking a bit of wine when we posed the question: who invented all this? We knew Italian American food didn’t look all that much like the food we ate in Italy. Later, at home, I started Googling for answers. None were satisfactory. I read a few books before finding myself at the New York Public library sleuthing through JSTOR. After examining my notes, I said to myself, “oh, I guess I’m writing a book.”

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.