{"product_id":"invitation-to-a-banquet-the-story-of-chinese-food-hardcover","title":"Invitation to a Banquet: The Story of Chinese Food - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eFuchsia Dunlop\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eChinese was the earliest truly global cuisine. When the first Chinese laborers began to settle abroad, restaurants appeared in their wake. Yet Chinese has the curious distinction of being both one of the world's best-loved culinary traditions and one of the least understood. For more than a century, the overwhelming dominance of a simplified form of Cantonese cooking ensured that few foreigners experienced anything of its richness and sophistication--but today that is beginning to change.\u003c\/p\u003e\u003cp\u003eIn \u003cem\u003eInvitation to a Banquet\u003c\/em\u003e, award-winning cook and writer Fuchsia Dunlop explores the history, philosophy, and techniques of Chinese culinary culture. In each chapter, she examines a classic dish, from mapo tofu to Dongpo pork, knife-scraped noodles to braised pomelo pith, to reveal a distinctive aspect of Chinese gastronomy, whether it's the importance of the soybean, the lure of exotic ingredients, or the history of Buddhist vegetarian cuisine. Meeting food producers, chefs, gourmets, and home cooks as she tastes her way across the country, Fuchsia invites readers to join her on an unforgettable journey into Chinese food as it is cooked, eaten, and considered in its homeland.\u003c\/p\u003e\u003cp\u003eWeaving together history, mouthwatering descriptions of food, and on-the-ground research conducted over the course of three decades, \u003cem\u003eInvitation to a Banquet\u003c\/em\u003e is a lively, landmark tribute to the pleasures and mysteries of Chinese cuisine.\u003c\/p\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e \u003cstrong\u003ePraise for Fuchsia Dunlop\u003c\/strong\u003e \u003c\/p\u003e\u003cp\u003e\"[Fuchsia Dunlop] has done more to explain real Chinese cooking to non-Chinese cooks than anyone.\"\u003cbr\u003e\u003cstrong\u003e-- \u003cem\u003eNew York Times\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\"One of the world's experts in Chinese cooking.\"\u003cbr\u003e\u003cstrong\u003e-- \u003cem\u003eBoston Globe\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\"When Fuchsia Dunlop writes about Chinese food, you pay attention.\"\u003cbr\u003e\u003cstrong\u003e-- \u003cem\u003eEater\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\"A world authority on Chinese cooking...Her approach is a happy mixture of scholarly and gluttonous.\"\u003cbr\u003e\u003cstrong\u003e-- \u003cem\u003eObserver Food Monthly\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\"Fuchsia understands Chinese cuisine better than any other foreigner I know.\"\u003cbr\u003e\u003cstrong\u003e-- Chen Xiaoqing, director of the hit TV shows \u003cem\u003eFlavorful Origins\u003c\/em\u003e, \u003cem\u003eA Bite of China\u003c\/em\u003e, and \u003cem\u003eOnce Upon a Bite\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\"One of our very finest chroniclers of food cultures, I want to read everything Fuchsia Dunlop writes.\"\u003cbr\u003e\u003cstrong\u003e-- Caroline Eden, author of \u003cem\u003eRed Sands\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 480\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.29 x 9.24 x 6.42 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 07, 2023\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":51978554704173,"sku":"9780393867138","price":30.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0938\/3185\/6429\/files\/dJbET4zcRK9780393867138.webp?v=1775805786","url":"https:\/\/ishookbooks.com\/products\/invitation-to-a-banquet-the-story-of-chinese-food-hardcover","provider":"iShook Books","version":"1.0","type":"link"}