On the Noodle Road: Riverhead
Autor Jen Lin-Liuen Limba Engleză Paperback – 4 aug 2014 – vârsta de la 18 ani
As a newlywed traveling in Italy, Jen Lin-Liu was struck by culinary echoes of the delicacies she ate and cooked back in China, where she d lived for more than a decade. "Who really invented the noodle?" she wondered, like many before her. But also: How had food and culture moved along the Silk Road, the ancient trade route linking Asia to Europe and what could still be felt of those long-ago migrations? With her new husband s blessing, she set out to discover the connections, both historical and personal, eating a path through western China and on into Central Asia, Iran, Turkey, and across the Mediterranean.
The journey takes Lin-Liu into the private kitchens where the headscarves come off and women not only knead and simmer but also confess and confide. The thin rounds of dough stuffed with meat that are dumplings in Beijing evolve into "manti "in Turkey their tiny size the measure of a bride s worth and end as tortellini in Italy. And as she stirs and samples, listening to the women talk about their lives and longings, Lin-Liu gains a new appreciation of her own marriage, learning to savor the sweetness of love freely chosen."
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Specificații
ISBN-13: 9781594632723
ISBN-10: 1594632723
Pagini: 388
Dimensiuni: 138 x 216 x 27 mm
Greutate: 0.34 kg
Editura: Penguin Books
Colecția Riverhead
Seria Riverhead
Locul publicării:New York, United States
ISBN-10: 1594632723
Pagini: 388
Dimensiuni: 138 x 216 x 27 mm
Greutate: 0.34 kg
Editura: Penguin Books
Colecția Riverhead
Seria Riverhead
Locul publicării:New York, United States
Recenzii
"Thrilling... While carbo-loading in Tibet, Kyrgyzstan, Turkey, and Iran, among many other stops, Lin-Liu serves up insights on these societies--with a focus on women's roles--along with generous helpings of detail and humor. A-." -Entertainment Weekly"
"A wonderful peek into a largely unknown world. And the dozen-plus recipes featured are a bonus... pass the noodles, please." -"USA"" Today"
""On The Noodle Road "has pretty much everything you could ask for in a food book." -"Bon Appetit"
"No matter where she's eating, Lin-Liu captures the dishes she samples mouthwateringly... An intelligent beach read that will set your stomach rumbling." -"Los Angeles Times"
"[An] ambitious adventure... Lin-Liu serves up several tasty and insightful tidbits along the way." -"Chicago Tribune"
"The story of her journey is not merely culinary. Without entering the terrain of the sloppily confessional, Lin-Liu worries about how the trip will strain her new marriage, is frank about her ambivalence with her new designation as someone's "wife," and, grappling with those anxieties on her trip, she makes not only culinary observations about the places she visits, but cultural ones as well... smart and engaging, with the descriptions of certain dishes so evocative as to be dangerous to read on an empty stomach." -"Bust "
"No matter how tempted you might be to skip straight to the 20 mouth--watering recipes included in Jen Lin-Liu's "On the Noodle Road: From Beijing to Rome with Love and Pasta," don't; it would be like inhaling dessert first and spoiling an elegant five-course gourmet meal... Flavorful and thoughtful... You'll be glad you've welcomed Lin-Liu into your kitchen." -"American Way"
"Delightful... This book is not just for foodies or cooks: any and all will enjoy it." -"Library Journal "(starred review)
"Lin-Liu made a point of invading the kitchens of her hosts and local cooks, and she was amazed at similarities betw
"A wonderful peek into a largely unknown world. And the dozen-plus recipes featured are a bonus... pass the noodles, please." -"USA"" Today"
""On The Noodle Road "has pretty much everything you could ask for in a food book." -"Bon Appetit"
"No matter where she's eating, Lin-Liu captures the dishes she samples mouthwateringly... An intelligent beach read that will set your stomach rumbling." -"Los Angeles Times"
"[An] ambitious adventure... Lin-Liu serves up several tasty and insightful tidbits along the way." -"Chicago Tribune"
"The story of her journey is not merely culinary. Without entering the terrain of the sloppily confessional, Lin-Liu worries about how the trip will strain her new marriage, is frank about her ambivalence with her new designation as someone's "wife," and, grappling with those anxieties on her trip, she makes not only culinary observations about the places she visits, but cultural ones as well... smart and engaging, with the descriptions of certain dishes so evocative as to be dangerous to read on an empty stomach." -"Bust "
"No matter how tempted you might be to skip straight to the 20 mouth--watering recipes included in Jen Lin-Liu's "On the Noodle Road: From Beijing to Rome with Love and Pasta," don't; it would be like inhaling dessert first and spoiling an elegant five-course gourmet meal... Flavorful and thoughtful... You'll be glad you've welcomed Lin-Liu into your kitchen." -"American Way"
"Delightful... This book is not just for foodies or cooks: any and all will enjoy it." -"Library Journal "(starred review)
"Lin-Liu made a point of invading the kitchens of her hosts and local cooks, and she was amazed at similarities betw
Descriere
A food writer travels the Silk Road, immersing herself in a moveable feast of foods and cultures and discovering some surprising truths about commitment, independence, and love.
As a newlywed traveling in Italy, Jen Lin-Liu was struck by culinary echoes of the delicacies she ate and cooked back in China, where she'd lived for more than a decade. "Who really invented the noodle?" she wondered, like many before her. But also: How had food and culture moved along the Silk Road, the ancient trade route linking Asia to Europe--and what could still be felt of those long-ago migrations? With her new husband's blessing, she set out to discover the connections, both historical and personal, eating a path through western China and on into Central Asia, Iran, Turkey, and across the Mediterranean.
The journey takes Lin-Liu into the private kitchens where the headscarves come off and women not only knead and simmer but also confess and confide. The thin rounds of dough stuffed with meat that are dumplings in Beijing evolve into "manti "in Turkey--their tiny size the measure of a bride's worth--and end as tortellini in Italy. And as she stirs and samples, listening to the women talk about their lives and longings, Lin-Liu gains a new appreciation of her own marriage, learning to savor the sweetness of love freely chosen.
As a newlywed traveling in Italy, Jen Lin-Liu was struck by culinary echoes of the delicacies she ate and cooked back in China, where she'd lived for more than a decade. "Who really invented the noodle?" she wondered, like many before her. But also: How had food and culture moved along the Silk Road, the ancient trade route linking Asia to Europe--and what could still be felt of those long-ago migrations? With her new husband's blessing, she set out to discover the connections, both historical and personal, eating a path through western China and on into Central Asia, Iran, Turkey, and across the Mediterranean.
The journey takes Lin-Liu into the private kitchens where the headscarves come off and women not only knead and simmer but also confess and confide. The thin rounds of dough stuffed with meat that are dumplings in Beijing evolve into "manti "in Turkey--their tiny size the measure of a bride's worth--and end as tortellini in Italy. And as she stirs and samples, listening to the women talk about their lives and longings, Lin-Liu gains a new appreciation of her own marriage, learning to savor the sweetness of love freely chosen.
Notă biografică
Born in Chicago and raised in Southern California, Jen Lin-Liu attended Columbia University and went to China as a Fulbright fellow. The founder of Black Sesame Kitchen, a Beijing cooking school, she is the author "Serve the People: A Stir-Fried Journey through China." She has written about food, culture, and travel for "The New York Times," "The Wall Street Journal," "Saveur," "Newsweek," "Travel + Leisure," and other publications. She lives in Chengdu, China.