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Cover for Serve the People

Serve the People

A Stir-Fried Journey Through China

Jen Lin-Liu

Paperback

List Price: 21.95*
* Individual store prices may vary.

Other Editions of This Title:
MP3 CD (6/21/2016)
Hardcover (6/1/2008)

Description

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.



Praise For Serve the People: A Stir-Fried Journey Through China

"Lin-Liu is a charming guide to modern China and its kaleidoscopic cuisine."--People


"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

Mariner Books, 9780156033749, 352pp.

Publication Date: May 22, 2009



About the Author

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.