INVITATION TO A BANQUET: THE STORY OF CHINESE FOOD (HB)

Chinese food has the curious distinction of being both one of the world's best-loved cuisines and one of the least understood. In this book, James Beard Award-winning cook and writer Fuchsia Dunlop explores the history, philosophy and techniques of China's rich and ancient culinary culture. Each chapter examines a classic dish, from Mapo tofu to Dongpo pork, knife-scraped noodles to braised pomelo pith, to reveal a singular aspect of Chinese gastronomy, whether it's the importance of the soybean, the lure of exotic ingredients or the history of Buddhist vegetarian cuisine.