Chop, fry, watch, learn : Fu Pei-Mei and the making of modern Chinese food
(Book - Regular Print)
Author
Published
New York : W.W. Norton, [2024].
Physical Desc
xxiii, 304 pages : illustrations ; 24 cm
Status
More Details
Published
New York : W.W. Norton, [2024].
Format
Book - Regular Print
Language
English
Notes
Bibliography
Includes bibliographical references and index.
Description
In 1949, a young Chinese housewife arrived in Taiwan and transformed herself from a novice to a natural in the kitchen. She launched a career as a cookbook author and television cooking instructor that would last four decades. Years later, in America, flipping through her mother's copies of Fu Pei-mei's Chinese cookbooks, historian Michelle T. King discovered more than the recipes to meals of her childhood. She found, in Fu's story and in her food, a vivid portal to another time, when a generation of middle-class, female home cooks navigated the tremendous postwar transformations taking place across the world.
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Copies
Location | Call Number | Status |
---|---|---|
Prescott Public Library - MLNEW - Adult New Books | 641.5092 FU | In Transit Between Libraries |
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Citations
APA Citation, 7th Edition (style guide)
King, M. T. (2024). Chop, fry, watch, learn: Fu Pei-Mei and the making of modern Chinese food . W.W. Norton.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)King, Michelle Tien. 2024. Chop, Fry, Watch, Learn: Fu Pei-Mei and the Making of Modern Chinese Food. W.W. Norton.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)King, Michelle Tien. Chop, Fry, Watch, Learn: Fu Pei-Mei and the Making of Modern Chinese Food W.W. Norton, 2024.
MLA Citation, 9th Edition (style guide)King, Michelle Tien. Chop, Fry, Watch, Learn: Fu Pei-Mei and the Making of Modern Chinese Food W.W. Norton, 2024.
Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.
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