编辑推荐Review"At age 30, author, food writer and Chronicle contributor Linda Furiya moved from San Francisco to Beijing to follow her then-boyfriend. She had no idea that during the next several years, her path would take her back and forth across the Pacific Ocean on a quest to find love, contentment and ultimately, herself. In How to Cook a Dragon, Furiya offers an extremely candid and detailed look into her life both in China and the United States during that time, with anecdotes about the people she met, the food she ate and cooked, and the lessons she learned. To punctuate the stories, Furiya includes recipes at the end of each chapter - a corn, pine nut and bell pepper side dish, for example, that she ate during her first duck dinner in Beijing, or the steamed whole fish she learned how to make at a cooking school in Shanghai." --San Francisco Chronicle Review "Linda Furiya tackles the challenges of being a Japanese American woman and journalist living in China with her pen, her wok and her indomitable spirit. How to Cook a Dragon is a personal journey, through a land at a crossroads if its history. It's a poignant tale with many layers of textures and flavors--much like an elaborate Chinese banquet. Indeed, the best way to slay the cultural dragon is by cooking it." Review "By the time she moves to Beijing to live with her boyfriend Eric, Linda Furiya, 30, is already tired of explaining her ethnicity -- Japanese American from the Midwest. Through college and after, she writes, she was at odds with her "Japanese identity. I felt I had to be Japanese or American, and that there wasn't room for both." Eric, an executive at a computer software company, speaks fluent Mandarin, leaving Linda, all too often, to fend for herself. There's something about the way Linda pulls herself up and out of a precarious situation (love with a commitment-phobic yuppie, financial dependence on said yuppie in a very foreign culture, pregnancy and childbirth) that is inspiring. How does she do it? Food, of course. Shopping in the markets, drinking in the teahouses and cooking delicious pan-Asian recipes restore her own unique brand of Asianness; a blend of Japan, China and Indiana. Recipes are included: corn and pine-nut salad, lamb kebabs and mint dipping sauce, hot and sour soup, to name a few." Review "Although she does not teach how to cook a dragon, she does give a remarkable snapshot of her six years spent in Beijing and Shanghai and the amazing and delicious dishes she experienced while trying to make a failing relationship work. It's a culinary delight, and a difficult tale of heartbreak all taking place in China." |
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