Recipes especially designed for the West Bend Electric Wok.

A “vivid and extremely interesting” novel of an upper-class Chinese wife’s quest for freedom, from the Nobel Prize–winning author of The Good Earth (The New Yorker). At forty, Madame Wu is beautiful and much respected as the wife of one of China’s oldest upper-class houses. Her birthday wish is to find a young concubine for her husband and to move to separate quarters, starting a new chapter of her life. When her wish is granted, she finds herself at leisure, no longer consumed by running a sixty-person household. Now she’s free to read books previously forbidden her, to learn English, and to discover her own mind. The family in the compound are shocked at the results, especially when she begins learning from a progressive, excommunicated Catholic priest. In its depiction of life in the compound, Pavilion of Women includes some of Buck’s most enchanting writing about the seasons, daily rhythms, and customs of women in China. It is a delightful parable about the sexes, and of the profound and transformative effects of free thought. This ebook features an illustrated biography of Pearl S. Buck including rare images from the author’s estate.

The cuisine of China is widely considered to be one of the best because it meets the requirements of geographic variety, inclusion of all types of foods, and a long-established and well-developed culinary tradition. The Chinese culture can be labeled a food culture for the interest and honor given to food and its rituals. Food Culture in China is loaded with information on the cuisine's prominent role in Chinese culture. Students and other readers will learn about Chinese food history through the dynasties and Silk Road migrations up until today, ingredients, cooking implements and techniques, regional differences, table etiquette, cultural emphasis on food, specialty dishes for celebrations, and the role of diet and traditional Chinese medicine, among other topics. Each chapter contains a number of recipes for a meal based on the specific topic. Americans typically are familiar with a narrow range of Americanized Chinese restaurants. This one-stop resource helps readers to see this ever-popular ethnic cuisine in a broader context. It is the most in-depth reference of its kind on the market. A timeline, glossary, tables, and illustrations complement the narrative.

Using daylilies in recipes is not a new concept. Daylilies are a respected part of Chinese cuisine, and have been used since at least 304 AD. This book includes over thirty-five great recipes using virtually every part of the plant, instructions on how to dry the flowers and use them as a thickener for soups, and folklore and scientific information. Daylilies have the added benefit of providing a beautiful splash of color in the garden while awaiting harvest.

Suitable for college and high school students and those learning on their own, this fully illustrated coursebook provides comprehensive instruction in the history and practical techniques of Chinese calligraphy. No previous knowledge of the language is required to follow the text or complete the lessons. The work covers three major areas: 1) descriptions of Chinese characters and their components, including stroke types, layout patterns, and indications of sound and meaning; 2) basic brush techniques; and 3) the social, cultural, historical, and philosophical underpinnings of Chinese calligraphy—all of which are crucial to understanding and appreciating this art form. Students practice brush writing as they progress from tracing to copying to free-hand writing. Model characters are marked to indicate meaning and stroke order, and well-known model phrases are shown in various script types, allowing students to practice different calligraphic styles. Beginners will find the author’s advice on how to avoid common pitfalls in writing brush strokes invaluable. Chinese Writing and Calligraphy will be welcomed by both students and instructors in need of an accessible text on learning the fundamentals of the art of writing Chinese characters.

Immigrants have left their mark on the great melting pot of American cuisine, and they have continued working hard to keep America’s kitchens running, even during times of crisis like the COVID-19 pandemic. For some immigrant cooks, the pandemic brought home the lack of protection for essential workers in the American food system. For others, cooking was a way of reconnecting with homelands they could not visit during periods of lockdown. Resilient Kitchens: American Immigrant Cooking in a Time of Crisis is a stimulating collection of essays about the lives of immigrants in the United States before and during the COVID-19 pandemic, told through the lens of food. It includes a vibrant mix of perspectives from professional food writers, restaurateurs, scholars, and activists, whose stories range from emotional reflections on hardship, loss, and resilience to journalistic investigations of racism in the American food system. Each contribution is accompanied by a recipe of special importance to the author, giving readers a taste of cuisines from around the world. Every essay is accompanied by gorgeous food photography, the authors’ snapshots of pandemic life, and hand-drawn illustrations by Filipino American artist Angelo Dolojan.

Meet Wu Chien Shiung, famous physicist who overcame prejudice to prove that she could be anything she wanted. “Wu Chien Shiung's story is remarkable—and so is the way this book does it justice.” —Booklist (Starred review) When Wu Chien Shiung was born in China 100 years ago, most girls did not attend school; no one considered them as smart as boys. But her parents felt differently. Giving her a name meaning “Courageous Hero,” they encouraged her love of learning and science. This engaging biography follows Wu Chien Shiung as she battles sexism and racism to become what Newsweek magazine called the “Queen of Physics” for her work on beta decay. Along the way, she earned the admiration of famous scientists like Enrico Fermi and Robert Oppenheimer and became the first woman hired as an instructor by Princeton University, the first woman elected President of the American Physical Society, the first scientist to have an asteroid named after her when she was still alive, and many other honors.