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.
China's latest craze? Cooking. With a seven-city tour. Copyright 2008 Reed Business Information.
Chinese-American journalist Lin-Liu's delightful mixture of memoir and cookbook records her years living and working in Shanghai and Beijing, when she attended a vocational cooking school and discovered a passion for Chinese cooking and culture. Growing up in the U.S. to Taiwan-born parents, the author admits feeling "alienated" from her heritage when she first moved to China in 2000; a graduate of an American journalism school, she eventually became the food editor at TimeOut Beijing. Moving between Shanghai and Beijing, she begins her account with her frustrating yet ultimately rewarding study at the Hualian Cooking School in Beijing, where she apprenticed to one of the school's instructors, Chairman Wang, an old-style cook raised during the Cultural Revolution, who taught the author the rudiments of chopping, shopping and how to pass the cooking exam. Despite the flimsy certificate, bias against women working in professional kitchens and the reluctance to hire foreigners, Lin-Liu found work at Chef Zhang's noodle stall serving migrant workers and at the popular dumpling house Xian'r Lao Man; she later snagged a plum internship at Jereme Leung's upscale Shanghai restaurant, Whampoa Club. Incorporating stories of many of the Chinese she worked alongside (and their recipes), as well as trips to the MSG factory in Henan or to the rice-growing Guangxi province, Lin-Liu offers a thoroughgoing, spirited celebration of overcoming cultural barriers. (July) Copyright 2008 Reed Business Information.
"Lin-Liu is a charming guide to modern China and its kaleidoscopic
"Serve the People is light fare, a delicately crafted steamed dumpling of a book. It's peppered with delicious descriptions, authentic recipes, humorous anecdotes and all the goodness of a young woman who finds her way in life, and even falls in love."--International Herald Tribune
"A mouthwatering tale of the thriving culinary scene in today's China--top rated by Zagat."--Nina and Tim Zagat, co-Founders and co-Chairs of Zagat Survey