Reviews

Barbara Tropp and Pink Root Ends

Barbara Tropp and Pink Root Ends

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Posted: 2015-10-07

One of my favorite cookbooks has been, for years and long before I thought of food publishing, Barbara Tropp’s 1982 The Modern Art of Chinese Cooking. It doesn’t have the glossy photographs of Fuchsia Dunlop’s books, and the recipes are long – which might suggest complexity. But what Tropp does is take the reader by the hand and, with words, helps us see and taste and feel – before we write a shopping list or pick up a knife.

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Shanxi 山西 noodles in Beijing

Shanxi 山西 noodles in Beijing

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Posted: 2015-06-04

I first tasted these honeycomb oat noodles near the Summer Palace on a cold December day a couple of years ago. I tried to find instructions for making them, and assumed that the tubes of […]

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The Last Chinese Chef by Nicole Mones

The Last Chinese Chef by Nicole Mones

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Posted: 2014-08-19

Among our favorite books about China are the novels of Nicole Mones, who first went to China to start her own import business when she was 25. Not many business people become novelists, and not […]

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