Berkshire is going to publish an American version of a cookbook originally written for UK college dining halls. It has been highly praised by experts on authentic Chinese cuisine as really excellent, accurate, and refreshing. While it was designed by professional chefs for institutional catering staff, the recipes have been cut to family-size measurements (catering professionals
As we began to gather and test and share recipes for Chinese dishes, we discovered that the authors and academics we work with at Berkshire Publishing include many expert cooks and enthusiastic diners. Many of our colleagues share our interest in the history and culture of food. While your expertise may be Ming dynasty village life or
...continued from Recipes & Greetings for the Mid-Autumn Festival 中秋快乐 Another food book we’ll be publishing soon is the first English edition of a famous culinary manual, the Suiyuan Shidan. Our title is Recipes from the Garden of Contentment, and I went to translator Sean Chen to see if the author, the famous Qing dynasty poet
https://www.berkshirepublishing.com/wp-content/uploads/2016/07/BP15CarolynPhillips3_podcast.mp3 Carolyn Phillips returns to discuss the merits of Chinese rice wines and spirits in this episode of Berkshire Bookworld’s “China Cooks!” Carolyn discusses wines and spirits as accompaniments to Chinese dishes and their use in cooking certain traditional recipes. If you’ve been warned off baijiu 白酒, suffered from an excess of it, or perhaps never even
Pairing Wine with Chinese Foodhttps://www.berkshirepublishing.com/wp-content/uploads/2016/07/BP14CarolynPhillips2_podcast.mp3 Carolyn Phillips offers tips about pairing wines with Chinese food, suggesting that other beverages are likely to be a better match. Other experts may disagree, but Carolyn speaks from many years of experience in Taiwan, China, and California, and shares many stories about successful (and unsuccessful) wine pairings. This podcast is
https://www.berkshirepublishing.com/wp-content/uploads/2016/06/BP2CarolynPhillips_podcast.mp3 Carolyn Phillips explains why she divides Chinese food into 35 different styles, instead of the supposedly classic four or eight. Her divisions correspond to dialects – “people eat as they speak” – and provide the organizing principle for her new book, All Under Heaven. Carolyn Phillips is known for her lively, warm prose and
