Chinese Cuisine Along the Grand Canal - Softcover

Chang, Irving B; Weeks Sr., Jeremiah J

Softcover

ISBN 10: 1511641371 ISBN 13: 9781511641371

Publisher: CreateSpace Independent Publishing Platform, 2015

Synopsis

"Chinese Cuisine Along the Grand Canal" was awarded the Gourmand World Cookbook Award of "Best Chinese Cuisine Cookbook in the USA" in 2015 and then went on to win "Gourmand Best in the World" Competition in 2015 in the category: Special Award of the Jury. Far more than a mere compilation of regional recipes, this unique work sheds light on the history, traditions, and lore of what some have called an Eighth Wonder of the World, China's remarkable Grand Canal. Centuries in the making, it is a vital link from a storied past to a rapidly modernized present. Author Irving Chang, 97, brings historical perspective to bear spanning the WW1 era to present day and draws from his own fascinating experiences. Embarking on this enchanting journey, aficionados of Chinese cuisine are provided a rare glimpse into the colorful locales and culinary history along the Grand Canal that are steeped in traditions of Old China. The author's explanations and personal stories make this book easy to follow and fun to read. Some of the recipes are from his late wife Wonona's previously unpublished collection, others the result of his own research into the ingredients and techniques of the region. He has also incorporated selected Western ingredients and contemporary kitchen equipment to bring about new combinations that are delicious, aesthetically appealing and healthful. Along with his late wife, Wonona, Mr. Chang co-authored three very successful and well-reviewed Chinese cookbooks from 1970 to 1985. They are "An Encyclopedia of Chinese Food and Cooking", and "Northern Chinese Cook Book" (Crown Publishers), and "Chinese Dessert, Dim Sum and Snack Cook Book" (Sterling Publishers). In 1994, they also co-founded "Flavor and Fortune Magazine", to which Mr. Chang still contributes, and is the still the only English-language periodical devoted to the history and pleasures of authentic Chinese cuisine.

About this title

About the Author:

Irving Belin Chang was born in Guling, China in 1918 to a college-educated American mother of Chinese-Dutch ancestry and a Chinese father who was a renowned scholar. One of five children, he grew up in a bilingual environment, speaking English and Chinese at home and Chinese both in school and with friends. He earned his B.S. in chemistry from Hua Chung University, married and came to the United States in 1948, earning his M.S. in chemical engineering from Ohio State University. After receiving his graduate degree from OSU he joined Allied Chemical Corporation in New Jersey, often visiting customers and prospective clients in Europe, India, China and several other Asian countries on behalf of their research and development team. While in his early teens, he learned the fundamentals in cooking from his mother and their family cook, Chef Peng. During the eight year war with Japan he traveled extensively throughout southern China. As the war raged on, healthful, nutritious food became quite scarce. He would make peanut butter with a simple stone grinding mill for his family which provided much needed protein and sustenance. His experiences during this harrowing period left a lasting impression and along with his early tutelage in culinary techniques and traditions, contributed greatly to his his lifelong interest in profound appreciation of Chinese Cuisine.

About this edition

• Publisher: CreateSpace Independent Publishing Platform
• Publication date: 2015
• ISBN 10: 1511641371
• ISBN 13: 9781511641371
• Binding: Paperback
• Number of pages: 250
• Editor: Newman Ph.D. Jacqueline M
• Illustrator: Lane Rena M