One of the Best Cookbooks of 2021 by the New York Times Experience
the sublime beauty and flavor of one of the oldest and most
delicious cuisines on earth: the food of Shanghai, China's most
exciting city, in this evocative, colorful gastronomic tour that
features 100 recipes, stories, and more than 150 spectacular color
photographs. Filled with galleries, museums, and gleaming
skyscrapers, Shanghai is a modern metropolis and the world's
largest city proper, the home to twenty-four million inhabitants
and host to eight million visitors a year. "China's crown jewel"
(Vogue), Shanghai is an up-and-coming food destination, filled with
restaurants that specialize in international cuisines, fusion
dishes, and chefs on the verge of the next big thing. It is also
home to some of the oldest and most flavorful cooking on the
planet. Betty Liu, whose family has deep roots in Shanghai and grew
up eating homestyle Shanghainese food, provides an enchanting and
intimate look at this city and its abundant cuisine. In this
sumptuous book, part cookbook, part travelogue, part cultural
study, she cuts to the heart of what makes Chinese food Chinese-the
people, their stories, and their family traditions. Organized by
season, My Shanghai takes us through a year in the Shanghai
culinary calendar, with flavorful recipes that go beyond the
standard, well-known fare, and stories that illuminate diverse
communities and their food rituals. Chinese food is rarely
associated with seasonality. Yet as Liu reveals, the way the
Shanghainese interact with the seasons is the essence of their
cooking: what is on a dinner table is dictated by what is available
in the surrounding waters and fields. Live seafood, fresh meat, and
ripe vegetables and fruits are used in harmony with spices to
create a variety of refined dishes all through the year. My
Shanghai allows everyone to enjoy the homestyle food Chinese people
have eaten for centuries, in the context of how we cook today. Liu
demystifies Chinese cuisine for home cooks, providing recipes for
family favorites that have been passed down through generations as
well as authentic street food: her mother's lion's head meatballs,
mung bean soup, and weekday stir-fries; her father-in-law's pride
and joy, the Nanjing salted duck; the classic red-braised pork
belly (as well as a riff to turn them into gua bao!); and core
basics like high stock, wontons, and fried rice. In My Shanghai,
there is something for everyone-beloved noodle and dumpling dishes,
as well as surprisingly light fare. Though they harken back
centuries, the dishes in this outstanding book are thoroughly
modern-fresh and vibrant, sophisticated yet understated, and all
bursting with complex flavors that will please even the most
discriminating or adventurous palate.
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