But the new British food revolution is not limited to fine restaurants and television. Within Britain, pub and country inn chefs, newspaper and magazine food writers, and everyday home cooks are taking a renewed interest in their own traditional cuisine, at long last approaching it with more pride than with prejudice. In The Ploughman's Lunch and the Miser's Feast, the American cookbook author, travel writer and professional photographer Brian Yarvin brings these newly rediscovered pleasures to the attention of home cooks on this side of the Atlantic.In 100 recipes, 65 color photos, and dozens of lively sidebars, Yarvin reveals what he has discovered in his numerous walking and driving trips across the length and breadth of Great Britain. His recipes emphasize traditional and down-home dishes as perfected and updated by the best cooks in Britain. They include lots of pub fare, like Fish and Chips, Shepherd's Pie, Ploughman's Lunch, and a host of savory cakes and pasties. There are festive and substantial main courses like Howtowdie, Poached Salmon with White Sauce, and, of course, a splendidly done Beef Wellington.The hard-working Brits love big breakfasts, and there is a chapter devoted to those, while another chapter celebrates the sandwiches, salads, and snacks that are served at tea time. Curry shops have been ubiquitous for so long that Indian food by now is properly British, and Yarvin devotes another chapter to dishes such as Shrimp Biryani and Chicken Korma. A big chapter, too, shows us how to make the best-loved British sweets, from the humbly named Plum Pudding and Mincemeat Cake to the amusingly monikered Fast Rascals, Kentish Huffkins, and Welsh Dripping Cake.

    In a nation of immigrants who bring their own culinary backgrounds to this country, what happens one or even two generations later? What does their cuisine become? It turns into a cuisine uniquely its own and one that Lee argues makes America the most interesting place to eat on earth. Lee illustrates this through his own life story of being a Korean immigrant and a New Yorker and now a Southerner. In Off the Menu, he shows how we each have a unique food memoir that is worthy of exploration. To Lee, recipes are narratives and a conduit to learn about a person, a place, or a point in time. He says that the best way to get to know someone is to eat the food they eat. Each chapter shares a personal tale of growth and self-discovery through the foods Lee eats and the foods of the people he interacts with—whether it’s the Korean budae jjigae of his father or the mustard beer cheese he learns to make from his wife’s German-American family. Each chapter is written in narrative form and punctuated with two recipes to highlight the story, including Green Tea Beignets, Cornbread Pancakes with Rhubarb Jam, and Butternut Squash Schnitzel. Each recipe tells a story, but when taken together, they form the arc of the narrative and contribute to the story we call the new American food.

    In nineteen thoughtful and engaging essays and stories, You and I Eat the Same explores the ways in which cooking and eating connect us across cultural and political borders, making the case that we should think about cuisine as a collective human effort in which we all benefit from the movement of people, ingredients, and ideas.   An awful lot of attention is paid to the differences and distinctions between us, especially when it comes to food. But the truth is that food is that rare thing that connects all people, slipping past real and imaginary barriers to unify humanity through deliciousness. Don’t believe it? Read on to discover more about the subtle (and not so subtle) bonds created by the ways we eat.  Everybody Wraps Meat in Flatbread: From tacos to dosas to pancakes, bundling meat in an edible wrapper is a global practice.  Much Depends on How You Hold Your Fork: A visit with cultural historian Margaret Visser reveals that there are more similarities between cannibalism and haute cuisine than you might think.  Fried Chicken Is Common Ground: We all share the pleasure of eating crunchy fried birds. Shouldn’t we share the implications as well?  If It Does Well Here, It Belongs Here: Chef René Redzepi champions the culinary value of leaving your comfort zone.  There Is No Such Thing as a Nonethnic Restaurant: Exploring the American fascination with “ethnic” restaurants (and whether a nonethnic cuisine even exists).  Coffee Saves Lives: Arthur Karuletwa recounts the remarkable path he took from Rwanda to Seattle and back again.

    Ying Zheng was born to rule the world. Yet there were rumours he was not the son of the king but the child of a secret affair between a royal concubine and an ambitious minister. Crowned king of Qin - China's westernmost kingdom - six rival kings stood between him and victory. He invaded Qi, the land of the devout, looking for a mythical magical device that could bring down the power of the gods. Surviving an assassination attempt by a childhood friend, the Red Prince, he retaliated by destroying the Prince's kingdom. This new book by Jonathan Clements is the first outside Asia to tell the full story of the life, legends and laws of the first emperor. It exposes the intrigues and scandals of his family - his mother's plot to overthrow him, a revolt led by his stepfather, and the suspicious death of his half-brother - explores the immigration crisis that threatened to destroy his kingdom, and provides a terrifying glimpse of daily life in a land under absolute rule.

    He succeeded at all but the last: Steingarten is "fairly sure that God meant the color blue mainly for food that has gone bad." In this impassioned, mouth-watering, and outrageously funny book, Steingarten devotes the same Zen-like discipline and gluttonous curiosity to practically everything that anyone anywhere has ever called "dinner." Follow Steingarten as he jets off to sample choucroute in Alsace, hand-massaged beef in Japan, and the mother of all ice creams in Sicily. Sweat with him as he tries to re-create the perfect sourdough, bottle his own mineral water, and drop excess poundage at a luxury spa. Join him as he mounts a heroic--and hilarious--defense of salt, sugar, and fat (though he has some nice things to say about Olestra). Stuffed with offbeat erudition and recipes so good they ought to be illegal, The Man Who Ate Everything is a gift for anyone who loves food.

    A cocktail renaissance has swept across the country, inspiring in bartenders and their thirsty patrons a new fascination with the ingredients, techniques, and traditions that make the American cocktail so special. And few ingredients have as rich a history or serve as fundamental a role in our beverage heritage as bitters.Author and bitters enthusiast Brad Thomas Parsons traces the history of the world's most storied elixir, from its earliest "snake oil" days to its near evaporation after Prohibition to its ascension as a beloved (and at times obsessed-over) ingredient on the contemporary bar scene. Parsons writes from the front lines of the bitters boom, where he has access to the best and boldest new brands and flavors, the most innovative artisanal producers, and insider knowledge of the bitters-making process.Whether you're a professional looking to take your game to the next level or just a DIY-type interested in homemade potables, Bitters has a dozen recipes for customized blends--ranging from Apple to Coffee-Pecan to Root Beer bitters--as well as tips on sourcing ingredients and step-by-step instructions fit for amateur and seasoned food crafters alike.Also featured are more than seventy cocktail recipes that showcase bitters' diversity and versatility: classics like the Manhattan (if you ever get one without bitters, send it back), old-guard favorites like the Martinez, contemporary drinks from Parsons's own repertoire like the Shady Lane, plus one-of-a-kind libations from the country's most pioneering bartenders. Last but not least, there is a full chapter on cooking with bitters, with a dozen recipes for sweet and savory bitters-infused dishes.Part recipe book, part project guide, part barman's manifesto, Bitters is a celebration of good cocktails made well, and of the once-forgotten but blessedly rediscovered virtues of bitters.

    For three years, Meyer rented a home in the rice-farming community of Wasteland, hometown to his wife’s family, and their personal saga mirrors the tremendous change most of rural China is undergoing, in the form of a privately held rice company that has built new roads, introduced organic farming, and constructed high-rise apartments into which farmers can move in exchange for their land rights. Once a commune, Wasteland is now a company town, a phenomenon happening across China that Meyer documents for the first time; indeed, not since Pearl Buck wrote The Good Earth has anyone brought rural China to life as Meyer has here.   Amplifying the story of family and Wasteland, Meyer takes us on a journey across Manchuria’s past, a history that explains much about contemporary China—from the fall of the last emperor to Japanese occupation and Communist victory. Through vivid local characters, Meyer illuminates the remnants of the imperial Willow Palisade, Russian and Japanese colonial cities and railways, and the POW camp into which a young American sergeant parachuted to free survivors of the Bataan Death March. In Manchuria is a rich and original chronicle of contemporary China and its people.

    Genghis Khan conquered by arms & bravery. He ruled by commerce & religion. He transformed the silk road into the world’s most effective trading network, established new laws & drastically lowered merchant taxes. But he knew that if his empire was going to last, he'd need something stronger & more binding than trade. He needed religion. Unlike the Christian, Taoist & Muslim conquerors who'd come before, he gave his subjects freedom of religion using an argument that would directly influence Th Jefferson. But before that, he looted their shrines, killed their priests. Genghis lived in the 13th century, but he struggled with many of the same problems faced today: How may one balance religious freedom with the need to restrain fanatics? Can one compel rival religions—driven by deep-seated hatred—to live together peacefully? A celebrated anthropologist whose bestselling Genghis Khan & the Making of the Modern World radically transformed our understanding of the Mongols & their legacy, Weatherford has spent 18 years exploring areas of Mongolia closed until the USSR's fall & researching The Secret History of the Mongols, an astonishing document written in code that was only recently discovered. He pored thru archives & found groundbreaking evidence of Genghis’ influence on the founding fathers. Now, with this masterpiece of historical erudition & religious insight, he's written his most resonant work.

    Beginning with a description of the biology of sweetness itself, Richardson navigates the ancient history of sweets, the incredible range and diversity of candies worldwide, the bizarre figures and practices of the confectionery industry, and the connection between food and sex. He goes on to explore the role of sweets in myth and folklore and, finally, offers a personal philosophy of continual sweet-eating based on the writings of Epicurus.A delicious blend of anecdote, history, and investigative reporting, Sweets is the perfect gift for anyone who loves candy.

    Lee stood under an apple tree to dispatch his surrender to General Grant. Do you know what he was eating when he surrendered?Prepare a picnic of lemonade, raspberry shrub, mint julep, fried chicken, ham sandwiches, potato salad with boiled dressing, cold slaw, soda biscuits and quince marmalade to observe one of the many Civil War re-enactments throughout the United States.Enjoy eating tea cakes while viewing more than 150 full-color photos of replica Civil War items, re-enactors portraying Abraham Lincoln, Generals Custer, Lee and Grant, foods and recipes inspired by the nineteenth century.Share in the Union’s Thanksgiving holiday by preparing recipes from the chapter, Siege at Petersburg.Find out what General Grant ate every morning with his breakfast.Roxe Anne Peacock brings the nineteenth century and Civil War era to life through the wonderful photography depicted throughout the book.

    And, like most consumers, he often reads the ingredients label -- without a clue as to what most of it means. So when his young daughter asked, "Daddy, what's polysorbate 60?" he was at a loss -- and determined to find out. From the phosphate mines in Idaho to the corn fields in Iowa, from gypsum mines in Oklahoma to the vanilla harvest in Madagascar, Twinkie, Deconstructed is a fascinating, thoroughly researched romp of a narrative that demystifies some of the most common processed food ingredients -- where they come from, how they are made, how they are used -- and why. Beginning at the source (hint: they're often more closely linked to rock and petroleum than any of the four food groups), we follow each Twinkie ingredient through the process of being crushed, baked, fermented, refined, and/or reacted into a totally unrecognizable goo or powder with a strange name -- all for the sake of creating a simple snack cake. An insightful exploration into the food industry, if you've ever wondered what you're eating when you consume foods containing mono- and diglycerides or calcium sulfate (the latter, a food-grade equivalent) this book is for you.

    A senior scholar of this epoch, F. W. Mote highlights the personal characteristics of the rulers and dynasties and probes the cultural theme of Chinese adaptations to recurrent alien rule. No other work provides a similar synthesis: generational events, personalities, and the spirit of the age combine to yield a comprehensive history of the civilization, not isolated but shaped by its relation to outsiders.This vast panorama of the civilization of the largest society in human history reveals much about Chinese high and low culture, and the influential role of Confucian philosophical and social ideals. Throughout the Liao Empire, the world of the Song, the Mongol rule, and the early Qing through the Kangxi and Qianlong reigns, culture, ideas, and personalities are richly woven into the fabric of the political order and institutions. This is a monumental work that will stand among the classic accounts of the nature and vibrancy of Chinese civilization before the modern period.

    Growing up in the perilous years between the fall of the last emperor and the Communist Revolution, Chang Yu-i's life is marked by a series of rebellions: her refusal as a child to let her mother bind her feet, her scandalous divorce, and her rise to Vice President of China's first women's bank in her later years.In the alternating voices of two generations, this dual memoir brings together a deeply textured portrait of a woman's life in China with the very American story of Yu-i's brilliant and assimilated grandniece, struggling with her own search for identity and belonging. Written in pitch-perfect prose and alive with detail, Bound Feet and Western Dress is the story of independent women struggling to emerge from centuries of customs and duty.

    In their long-time talks, the former eunuch told his young friend lots of inside stories about the "last emperor" and the royal family. Sun allowed Jia to record these stories with a tape-recorder and a video-tape-recorder.Jia had already published the Chinese edition of the eunuch's biography and a Japanese-language edition.So far, Jia has written six books on the royal family. Jia said he wanted to translate his books into major foreign languages to help foreign readers better understand the history of China.(Xinhua News Agency February 28, 2009)http://www.china.org.cn/books&mag...Los Angeles Times Review - "Biography of last Chinese eunuch reveals a tumultuous life"http://www.latimes.com/news/nationwor...New Phoenix Intl LlcForeign Language Teaching &Foreign Language Teaching and Research P

    And no scholar is better qualified than Ezra Vogel to disentangle the contradictions embodied in the life and legacy of China's boldest strategist--the pragmatic, disciplined force behind China's radical economic, technological, and social transformation.