Product Description

Product Details

• Amazon Sales Rank: #153288 in Books
• Published on: 2008-07-14
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 352 pages

From Publishers Weekly
Chinese-American journalist Lin-Liu's delightful mixture of memoir and cookbook records her years living and working in Shanghai and Beijing, when she attended a vocational cooking school and discovered a passion for Chinese cooking and culture. Growing up in the U.S. to Taiwan-born parents, the author admits feeling alienated from her heritage when she first moved to China in 2000; a graduate of an American journalism school, she eventually became the food editor at TimeOut Beijing. Moving between Shanghai and Beijing, she begins her account with her frustrating yet ultimately rewarding study at the Hualian Cooking School in Beijing, where she apprenticed to one of the school's instructors, Chairman Wang, an old-style cook raised during the Cultural Revolution, who taught the author the rudiments of chopping, shopping and how to pass the cooking exam. Despite the flimsy certificate, bias against women working in professional kitchens and the reluctance to hire foreigners, Lin-Liu found work at Chef Zhang's noodle stall serving migrant workers and at the popular dumpling house Xian'r Lao Man; she later snagged a plum internship at Jereme Leung's upscale Shanghai restaurant, Whampoa Club. Incorporating stories of many of the Chinese she worked alongside (and their recipes), as well as trips to the MSG factory in Henan or to the rice-growing Guangxi province, Lin-Liu offers a thoroughgoing, spirited celebration of overcoming cultural barriers. (July)
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Review
"Lin-Liu is a charming guide to modern China and its kaleidoscopic cuisine." (People )

"a delicately crafted steamed dumpling of a book. ... Serve the People is the sort of happy-go-lucky, multicultural, foodie type of writing that readers (and publishers) love. It''s peppered with delicious descriptions, authentic recipes, humorous anecdotes and all the goodness of a young woman who finds her way in life, and even falls in love." (International Herald Tribune )

"A wonderfully funny and fascinating look at one of the world's great food cultures." (Peter Hessler )

"A mouthwatering tale of the thriving culinary scene in today's China ... top-rated by ZAGAT." (Nina and Tim Zagat )

"Set against the backdrop of China''s booming capitalist economy, Jen Lin-Liu's memoir is deliciously authentic. And what a cast of characters! I loved this book." (Jan Wong )

"Jen Lin-Liu gives a wonderfully vivid picture of Chinese society along with its cuisine." (Jung Chang )

"The finest book on Chinese food - how it is cooked and eaten and why it matters - in decades." (Ed Gargan )

"A humorous and insightful look at China through its most famous export: its cuisine." (Ian Johnson )

About the Author

Customer Reviews

A Chinese-American learns China through its Food
A Chinese American whose family fled to Taiwan (and later the US) after the revolution, journalist, food-writer and now cooking school owner, Lin-Liu knew little about cooking when she came to China in 2000. She soon realized that food was such an integral part of Chinese life, she would better understand the culture if she understood the food.

Enrolling in a Beijing vocational cooking school teaches her just how alien and American she is. The other students are male, they question nothing in class and do the minimum to get by. She, in contrast, seems loud, pushy and rich.

Humorous and energetic, her account of getting through school (with much help and great difficulty) and then apprenticing first at a noodle stall and later, in Shanghai, at a fancy restaurant, illuminates much about everyday life in China's cities. Staffed by migrants from China's rural provinces, restaurants offer diverse cuisines and backbreaking labor, perfectionalism and cut corners.

Lin-Liu learns stories about the Cultural Revolution while cooking, finds a long history of hardship in "exotic" ingredients like eyeballs and jellyfish, discovers China's cultural diversity in its many cuisines, and Chinese provincialism in tourists' unwillingness to eat anything but their own foods.

Her enthusiastic culinary tour of the culture is peppered with recipes for dumpling fillings, noodles and traditional favorites like Drunken Chicken and Fish Fragrant Pork Shreds as well as the (mostly difficult) stories of the individuals she meets.

Entertaining and eye-opening, Lin-Liu's portrait of modern China reflects its changing trends and attitudes and its timeless cuisine.

Amazing book!
Once I starting reading this book, I couldn't put it down. It is the story about a Chinese-American who goes to China on a Fulbright scholarship as part of her journalism career and ends up riding her bike down a narrow street to take cooking classes. The story (both humorous and touching) is told through her quest to learn about authentic Chinese cuisine both past and present, home cooking and high end restaurants. One of the many compelling things about the book are the Chinese people we are privileged to meet. It is a very personal portrait of Chinese people of all ages and classes. One memorable moment is when Chairman Wang finally tells about the Cultural Revolution and how it affected her and the people around her. It is heartbreaking to hear about it, but amazing to see how the Chinese people survived and continued their lives. And of course there are the mouth watering recipes peppered through out the book -- favorite recipes from people the author meets along the way -- Beijing-Style Noodles, "The Best" Mapo Tofu, Tea-Infused Eggs, Smashed Cucumbers, Drunken Chicken, Lamb-and-Pumpkin Dumpling Filling -- the list goes on and on. The recipes are why I bought the book, but got so much more. This is a book that I will keep, cherish and use as a cookbook forever.

Loved this book and the recipes
Between this wonderful book and another I'd also highly recommend, Why the Chinese Don't Count Calories, I have become immersed in Chinese food culture recently, to the point that my kids tease me about becoming Chinese. Luckily I live in NYC and have a few Chinatowns to choose from, so it's been congee on the way to work for a couple of months now.

Jen's personal search to learn Chinese cooking (and to practice it) is inspiring...telling about her travels and travails through a China in a tug of war between its culinary past and its current rush towards modernization.

I could tell just by looking at them that the dozen or 20 recipes, relating to each chapter of Jen's journey, would be delicious and the few I've tried so far more than live up to their promise.