Serve the People: A Stir-fried Journey Through China

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Houghton Mifflin Harcourt, 2008 - Cooking - 341 pages
6 Reviews

A memorable and mouthwatering cook’s tour of today’s China

 

As a freelance journalist and food writer living in Beijing, Jen Lin-Liu already had a ringside seat for China’s exploding food scene. When she decided to enroll in a local cooking school—held in an unheated classroom with nary a measuring cup in sight—she jumped into the ring herself. Progressing from cooking student to noodle-stall and dumpling-house apprentice to intern at a chic Shanghai restaurant, she finds poor young men and women streaming in from the provinces in search of a “rice bowl” (living wage); a burgeoning urban middle class hungry for luxury after decades of turmoil and privation; and the mentors who take her in hand in the kitchen and beyond. Together they present an unforgettable slice of contemporary China in the full swing of social and economic transformation.

 

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LibraryThing Review

User Review  - sbloom42 - LibraryThing

This was a fascinating book, though my experience of it was a bit jumbled because the edition I had was missing pages. Every now and then I'd come across a passage that didn't make sense, only to ... Read full review

LibraryThing Review

User Review  - PennyMck - LibraryThing

A young Chinese American woman takes cooking classes and serves apprenticeships in a noodle shop and a high-end restaurant - an inside look at Chinese food, restaurants and culture Read full review

Contents

I
1
II
101
III
115
IV
195
V
215
VI
303
VII
313
VIII
335
IX
337
X
339
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About the author (2008)

Jen Lin-Liu was raised in southern California, graduated from Columbia University, and came to China in 2000 on a Fulbright fellowship. A food critic for Time Out Beijing and the coauthor of Frommer's Beijing, she has also written for Newsweek, the New York Times, the Wall Street Journal, Saveur, and Food & Wine. She is the founder of Black Sesame Cooking School in Beijing.

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