Get Free Ebook Chinese Street Food: Small Bites, Classic Recipes, and Harrowing Tales Across the Middle Kingdom, by Howie Southworth Greg Matza

Get Free Ebook Chinese Street Food: Small Bites, Classic Recipes, and Harrowing Tales Across the Middle Kingdom, by Howie Southworth Greg Matza

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Chinese Street Food: Small Bites, Classic Recipes, and Harrowing Tales Across the Middle Kingdom, by Howie Southworth Greg Matza

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Review

"Street cuisine is 'quickly changing yet deeply rooted in tradition,' the authors write, and this is made evident across 10 chapters that combine breezy bits of travel writing and food history with a vast variety of xiao chi, or 'small eats.' . . . Augmented with 100 on-location photos, this lively cookbook brings a distant land into deliciously sharp focus." —Publishers Weekly “Most recipe collections aren’t entertaining. They tell a story—about the chef, the cuisine, a restaurant or two—then spill the not-so-proverbial beans. Southworth and Matza . . . take readers on a journey into China. We peer inside little towns (like those in rural Yunnan Province) and big—and bigger—cities (Chengdu, Xi’an, and Beijing) and meander through alleyways and little-known streets to find the best bites in China.” —Booklist "Chinese Street Food is brimming with history, food lore, and recipes that take you on a culinary journey outside of the restaurant and into the streets of regional China. Authentic flavors and techniques explode onto the page in a way that first make you salivate, then motivate to roll up your sleeves and get cooking." —Chef Lee Anne Wong "This book is an inspiring culinary atlas of China, an enticing guide to eat your way through China, street by street." —Martin Yan, Yan Can Cook "From noodles to steamed buns, traditional dishes and sweets, Chinese Street Food is a true celebration of Chinese cuisine. Howie and Greg's experiences and travels take you on a tour of Chinese street food stalls and provide a true authenticity these dishes deserve. Peace and Good Eating." —Chef Ming Tsai "Howie and Greg have long been my dynamic duo when it comes to introducing the gastronomic splendor of regional Chinese cuisines, complete with juicy and nourishing vignettes from five thousand years of history." —Laszlo Montgomery, host of The China History Podcast "Who better to guide us than Howie Southworth and Greg Matza, whose love and excitement brings Chinese street food alive with carefully crafted recipes you can make in your own kitchen?" —Chef Ken Hom, OBE, author and TV presenter "There is nothing like the sights, sounds, and smells of street food in China! Howie and Greg tap into that electricity and condense it into a book where, with each picture and recipe, my mouth waters and my senses are stirred." —Megan McCormick, TV presenter, Globe Trekker "Reading all these stories really takes me back to the amazing trip I took with Howie and Greg. I can't wait to recreate the spicy crayfish that we enjoyed after visiting the Forbidden City. So good!" —Ray Hechavarria, the guy on page 141

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About the Author

Howie Southworth is a food author, photographer, and media producer. He is a frequent speaker on education, culture, and cuisine for organizations across the globe. Though Howie has called many delicious destinations home, he and his family currently live in Barcelona, where some very serious food research is underway. Greg Matza grew up in Los Angeles, weaned on a diet that stretched from Iran to the Philippines to El Salvador—all within a couple of miles from his home. Greg is currently the proud parent of an eighty-thousand BTU propane burner and a collection of very nice potholders. They all live happily in the San Francisco Bay area.

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Product details

Hardcover: 328 pages

Publisher: Skyhorse (August 7, 2018)

Language: English

ISBN-10: 1510728155

ISBN-13: 978-1510728158

Product Dimensions:

8 x 0.9 x 10 inches

Shipping Weight: 2.5 pounds (View shipping rates and policies)

Average Customer Review:

4.5 out of 5 stars

22 customer reviews

Amazon Best Sellers Rank:

#484,001 in Books (See Top 100 in Books)

The three things I enjoy most about these cook books from Howie Southworth and Greg Matza:1) The stories and comments about the recipes are wonderfully entertaining. i.e. Mantou (Steamed "Barbarian Head" Buns) - It was so fun to learn about the history of how this delicious bun got its name. This book in particular is wonderful because I find Chinese food delicious and the culture wonderful.2) The recipes are relatively easy to make. Clear directions.3) The photos are beautiful and make me want to cook and eat and share.I've bough three cookbooks from these fine cooks/writers and I am pleased with all three. I've even bought a couple more to give out as gifts.

I lived in China for several years and travel back 4-5 times a year, so I’m well versed in a Chinese street food. I’m particularly enamored by the food of North-central China (Xi’an, what’s up?!), and this book really brings these food to life with vibrant photos and lively and entertaining stories about each dish. What’s more, the recipes are actually doable and not intimidating. I cannot wait to try out some of my favorite dishes at home! One note - be ready to be super hungry looking at these photos, they are quite enticing. Congratulations to the authors for successfully pulling off a hard to accomplish feat - capturing the diversity and complexity of Chinese street food.

How is it possible that I have never stumbled across so engaging, so interesting, so adventurous a cookbook as “Chinese Street Foods.”Don’t get me wrong. Although it is my favorite, it is not perfect. Minor, very minor, formatting issues are evident, wherein an instruction or an ingredient fails to remain on the same page as all others, unless one adjusts font size frequently.Another point that would be helpful would be to include nutritional information with each item. Afflicted with Type 2 Diabetes, and suffering from being about three feet too short for my weight, I have learned to pay strict attention to what I consume as I continue to shed my old self…Other than those two points, read on to learn what I loved about this entry into the culinary world.BLUSH FACTOR: No worries here.ADVENTURE: Yeah, aside from Anthony Bourdain, this is that rare cookbook that quenches that desire for adventure.POV: First person.SOUL: Yes. As much soul as it is possible for a cookbook to possess.THE WRITING FLOW:ExcerptI’m posting a VERY short excerpt in this review, because I want to show the world how GREAT cookbooks can be written that go beyond simply listing ingredients, but that entice us to learn…This is NOT the most interesting piece. I am posting it, but there are so many interesting tidbits sprinkled throughout “Chinese Street Food” that I wanted to display a ‘typical’ story. I’m also posting screen shots of this recipe so you can see why I LOVE this cookbook.‘…There are a number of ways that the Chinese refer to what we’ve come to know as the huntun, or “wonton,” which is close to the Cantonese pronunciation. Even though written Chinese is common between Mandarin and Cantonese speakers, in this case, they surprisingly use different characters for the same food. In Mandarin, huntun can mean “chaos,” and in Cantonese, wonton means “swallowing clouds,” which we find to be more fun. Where most of this book is based upon Mandarin names for street food, this is an exception that’s impossible to pass up.You see, wonton is one of the most poetic names for a Chinese dish we’ve ever encountered, and as a bonus, it’s a double entendre! Cloud-like pillows of pasta, swallowing a tiny bit of ground meat filling? Or, is the diner swallowing these clouds as they enjoy a delicately delicious bowl? In reality, wontons in the US often are actually tangjiao, or dumplings in soup under a more recognizable name. They typically have meatball-volumed filling inside a thick skin. In China, huntun are a study in minimalism. Very thin pasta sheets, with a tiny bit of meat filling, such that when they are cooked, they float gently atop the clear soup, like, well, clouds. Swallow them.Southworth, Howie. Chinese Street Food: Small Bites, Classic Recipes, and Harrowing Tales Across the Middle Kingdom (Kindle Locations 481-490). Skyhorse Publishing. Kindle Edition.BOTTOM LINEMy favorite cookbook. In part, because the foods are among my favorite. Mostly, though, it is because the stories behind the foods are so engagingly told.Five stars out of five. I’d rate it 10 if I could.I am striving to produce reviews that help you find books that you want, or avoid books that you wish to avoid. With your help, my improvement will help you and me improve book reviews on Amazon. Together, you and I can build a great customer review process that helps everybody. Will you join me? It is people such as you who have helped me improve over the years. I'm still learning, and I have a great deal yet to learn. With your help, I'll improve every day.One request: Be respectful and courteous in your comments and emails to me. I will do likewise with you.Thank you so much for indicating if this review helped you, or for your comment.

I just returned from a trip to China, and saw this cookbook pop up in kindle deals and just had to buy it. (Can Amazon read my mind?) Anyways, I haven't cooked anything yet but from reading through the recipes it seems I can find any of this at my local grocery store and I plan on cooking up a storm this weekend. The pictures are great and I can just smell the food coming off the page! Thanks for putting together such a fun cookbook.

Based on an Internet review, I recently bought the hard-cover edition of this book as a Christmas present for a friend here. Didn't read it through, because I wanted the book pristine, but I did glance enough of it to think it worthwhile. Then the Kindle edition went on sale for $1.00. Got it and like it a lot. It's a mix of travelogue and cookbook, with enough big pictures to make it worthy of a coffee table.

"Chinese Street Food" is a guidebook to Chinese fast food and a travelogue. The cookbook is thoroughly cross referenced and indexed. Some of the ingredients may be difficult to find ,but the author suggests substitutes. The techniques do require practice. If you enjoy cooking the effort is worth it.

I bought this book because I love Chinese street food. The authors have done a great job of cultivating a fantastic list of recipes and even providing some background and context for the food. Reading the book is like taking a culinary tour through various parts of China. The recipes are also well-written and easy to follow.

I collect recipe books and this is one of my favourites by far. I lived in China for three years and, being a huge fan of the country’s street food, I can say that this book truly delivers and is as authentic as it could ever be. The recipes are well described and easy to follow, and each chapter starts with a very interesting introduction and pictures that take readers on a trip to stalls and hutongs in Beijing to food streets all over China.

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