Wild Summer Reads - 2 books

Like many people, I've no time for pleasure reading these days. I read stuff for research but not fun stuff that aren't work related. But there are a couple of books that I sneak into from time to time. Ironically, they're both kind of wild -- but for different reasons.

Fuschia Dunlop, a British journalist who has authored two groundbreaking Chinese cookbooks -- Revolutionary Chinese Cookbook (Hunan cooking) and Land of Plenty (Sichuan cooking) -- recently released a memoir titled Shark's Fin and Sichuan Pepper. While Dunlop's recipe books are good if you want to understand some of the mysteries behind Chinese cooking. The instruction at times are not what they can be. What she excels at is story telling, and the memoir is an outpouring of her insights from being a foreigner trying to negotiate the many oddball and wondrous foods of China -- from familiar places like Hong Kong to the far western portion of the country. 

She writes with a self-deprecating sense of humor and is an observant journalist who captures the moment very well. If you've ever spent any time in China or have qualms about 'exotic' Asian foods, this is an entertaining and informative book to read. Dunlop has the ability to take you with her on the wild experiences of savoring and understanding the splendors of Chinese cuisine.

My other sneak read is a reference book that Al Meyers, a contributor to this blog, led me to. Edible Wild Plants of Vietnam by researchers Yoshitaka Tanaka and Nguyen Van Ke is a great handbook. There are full-color photos of the plants, short descriptions, information on where they grow, and blurbs on how they are used in the kitchen and for medicinal purposes. Botanical names, of course, are included. I was happy to find out that the nasty clover growing in my yard has some use! It's a great handbook for the plant geeks among us. I only wish that diacritical marks were included with the Vietnamese terms.

Comments

[steamy kitchen]

I just got "Serve the People" book in the mail to review - haven't opened it yet. Since I'm on the cpu so much, I actually don't enjoy reading as much as I used to. Gotta give my eyes a rest and instead I've been buying audio books from audible.com and listening to them in the car.

[Robyn]

I devoured 'Shark's Fin and Sichuan Peppercorn' (sorry, couldn't resist) in one day and found myself nodding in agreement throughout (like the author my first exposure to China was in Chengdu, and also at Sichuan University). She really 'gets' China and she writes about its bad points as well as its good. Her observations about its warts gain credence from her obvious love of the place. A great read!
Hopping over to Amazon now to pursue that plants guide...

[Andrea Nguyen]

Jaden, I'll have to check that book out.

Robyn, you and I were in China in the early 1990s so Dunlop's comments resound with us. I was in Hong Kong where people knew what forks were. You were in Chengdu...

[Al]

I read "Serve the People" over the weekend and thoroughly enjoyed it. It is very "human", yet full of insights into the "food scene."

I actually feel like I know the people she writes about.

[Andrea Nguyen]

I have to get that book, Al. But where can I find the time to read???

[Al]

I read in binges. This book sort-of pulled me in.

Besides, on a 100+ degree weekend what could be better than a good book and a fridge full of beer.

The weather is nice today, and rainy, so tonight I should enjoy cooking a menu from this book: 1) Guota (pan-fried) pork, 2) steamed corn cakes (wotou) and 3) fried tomatoes with rice vermicelli.

[White On Rice Couple]

I have the Edible Wild Plants books and it's been a wonderful source of reference. The only problem with it is that sometimes the taxonomy changes over time and cross referencing can be a bit confusing if you are unfamiliar with plant taxonomy. Luckily, I did get get something out of my college years and am actually putting some of it to use, finally!

Other than that, there are many plants in there are are so unique and rare, only a dedicated botanist will ever get a chance to see and taste all those wonderful plants.