Some of my favourite books for:
- I. Cuisines of China & the Chinese Diaspora
- II. Food & Cooking Reference Books
- III. History of Food
- IV. Culinary Traditions Around the World
You can access our entire bookshelf at: https://bookshop.org/lists/food-culture-society
* bookshop.org only serve clients with mailing addressees in United State
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I. Cuisines of China & the Chinese Diaspora
- All Under Heaven: Recipes from the 35 Cuisines of China by Carolyn Phillips.
- Order on: bookshop.org | amazon.com | amazon.ca
- Shark’s Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China by Fuchsia Dunlop
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- Chow Chop Suey: Food and the Chinese American Journey by Anne Mendelson
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- At the Chinese Table: A Memoir with Recipes by Carolyn Phillips
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- The Dim Sum Field Guide by Carolyn Phillips
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- The Food of China by Eugene N. Anderson
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- Beyond the Great Wall: Recipes and Travels in the Other China by Naomi Duguid
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- The Breath of a Wok: Unlocking the Spirit of Chinese Wok Cooking Through Recipes and Lore by Grace Young and Alan Richardson
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- The Fortune Cookie Chronicles: Adventures in the World of Chinese Food by Jennifer 8. Lee
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- The Hakka Cookbook: Chinese Soul Food from Around the World by Linda Lau Anusasananan
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- Stir-Frying to the Sky’s Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories by Grace Young
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- The Food of Taiwan: Recipes from the Beautiful Island by Cathy Erway
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II. Food & Cooking Reference Books
- Ratio: The Simple Codes Behind the Craft of Everyday Cooking by Michael Ruhlman
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- The Elements of Cooking: Translating the Chef’s Craft for Every Kitchen by Michael Ruhlman
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- The Whole Beast: Nose to Tail Eating by Fergus Henderson
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- Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat
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- The Book of Miso: Savory Fermented Soy Seasoning by William Shurtleff
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- Miso Production by William Shurtleff
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III. History of Food
- A Soup for the Qan: Chinese Dietary Medicine of the Mongol Era as Seen in Hu Sihui’s Yinshan Zhengyao: Introduction, Translation, Commentary, and Chinese by Paul D. Buell and E. N. Anderson
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- Crossroads of Cuisine: The Eurasian Heartland, the Silk Roads and Food by Paul D. Buell, E. N. Anderson, Montserrat de Pablo Moya and Moldir Oskenbay
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- Food and Environment in Early and Medieval China by E. N. Anderson
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- Cuisine and Empire, 43: Cooking in World History by Rachel Laudan
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IV. Culinary Traditions Around the World
- Burma: Rivers of Flavor by Naomi Duguid
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- Hot, Sour, Salty, Sweet: A Culinary Journey Through Southeast Asia by Naomi Duguid
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- The Last Chinese Chef by Nicole Mones
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- Asian Cuisines by Eugene N. Anderson
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