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Cooking from China's Fujian Province: One of China's Eight Great Cuisines [Hardcover] price


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"We are so fortunate to have Jacqueline Newman as a guide to Chinese cooking. Her concise recipes reveal that this little-known regional cuisine is as delicious as any." -- Ken Hom, author and host of BBC TV's Ken Hom's Chinese Cookery

"For years I have been an admirer of Jacqueline Newman's acclaimed magazine Flavor and Fortune, a testament to her inexhaustible curiosity about Chinese cuisine. With Cooking from China's Fujian Province, Newman gives us the distinctive foods of this little known region. The Fujianese recipes are among the most unusual I have ever seen and will prove a revelation to fans of Chinese cooking." -- Grace Young, author of The Wisdom of the Chinese Kitchen

"Most China scholars know Jacqueline Newman as editor of the remarkable Flavor and Fortune, for fifteen years now a growing vade mecum for anyone interested in the food of China. This book on the food of Fujian is eloquent evidence that Dr. Newman does far more than edit. Readers will learn about this province's complex cuisine, and they can test the text, if they wish, through its eminently readable recipes. Food for thought for everyone!" -- Sidney Mintz, author of Sweetness and Power

"This is a wonderful cookbook--authoritative, clear, well written, and above all, full of excellent recipes. Fujian, a populous province on China's southeast coast, has as complex and intricate culinary geography as any place on earth. Yet, until now, this world of fine cooking has been almost unknown outside of the province. Dr. Newman has researched the area in detail, and found more than two hundred authentic recipes. Her book is a model of scholarship, yet is eminently readable and usable in the kitchen. -- E. N Anderson, author of The Food of China

"Through her insightful writing and well-researched recipes, Ms. Newman is casting much-deserved light on the wonderful Fujian cooking and culture. Her scholarly approach and keen eye for detail make this book a joy to read and a real keeper for any library and kitchen." --Martin Yan, cookbook author and chef of TV cookery programs Dr. Jacqueline M. Newman is editor-in-chief of Flavor and Fortune, the only food magazine in the U.S. dedicated to Chinese cuisine. Professor Emeritus at Queens College, CUNY, she has written many reviews, articles, and books. Dr. Newman has served on the board of the American Institute of Wine and Food and is a judge for the James Beard House awards. She resides on New York's Long Island.

1 comments:

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