Feeding the Dragon: A Culinary Travelogue Through China with Recipes by Mary Kate Tate and Nate Tate

  • Hot and sour soup (page 6)

    from Feeding the Dragon: A Culinary Travelogue Through China with Recipes Feeding the Dragon by Mary Kate Tate and Nate Tate

    • Categories: Soups; Chinese
    • Ingredients: dried lily buds; dried Chinese black mushrooms; dried tree ear mushrooms; firm tofu; light soy sauce; toasted sesame oil; chicken broth; bamboo shoots; fresh ginger; Chinese black rice vinegar; peanut oil; dried red pepper flakes; white pepper; green onions; cilantro
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Reviews about this book

  • Huffington Post

    ...focuses on authentic Chinese recipes that are easy to replicate at home. In the cookbook and travelogue Nate and Mary Kate Tate seek to uncover the different and very unique cuisines of China.

    Full review
  • ISBN 10 1449408486
  • ISBN 13 9781449408480
  • Published Sep 20 2011
  • Format eBook
  • Page Count 304
  • Language English
  • Countries United States
  • Publisher Andrews McMeel Publishing
  • Imprint Andrews McMeel Publishing, LLC

Publishers Text

Young American siblings Mary Kate and Nate Tate traveled throughout contemporary China, collecting stories, photographs, and recipes of their experiences along the way. A Chinese cookbook for the Lonely Planet set.

With little more than two backpacks, a camera, and a tarp, Mandarin-speaking American brother and sister Nate and Mary Kate Tate traveled more than 9,700 miles throughout China to share the country's inspiring culture and cuisine with kitchens in the West. What began as a travelblog (feedingthedragon.com) documenting the duo's journey has evolved into a visual narrative of food, culture, and travel inside Feeding the Dragon.

Arranged by the authors' travel itinerary to highlight the uniqueness of nine specific regions in China, Feeding the Dragon is part cookbook and part cultural travelogue, overflowing with sumptuous but easily prepared authentic dishes. From Buddhist vegetarian dishes enjoyed on the snowcapped mountains of Tibet to lamb kebabs served on the scorching desert of Xinjiang Province, one hundred recipes are presented alongside first-person narratives and travel photographs.

Western cooks will find healthy recipes brimming with authentic ingredients and flavors, such as Lychee Martini and Shanghai Soup Dumplings, Pineapple Rice, Coca-Cola Chicken Wings, Green Tea Shortbread Cookies, and Wild Mushroom Salad. Feeding the Dragon also provides handy reference sidebars to guide cooks with time-saving shortcuts such as buying premade dumpling wrappers instead of making them from scratch, or using a blow-dryer to finish your Peking Duck. A comprehensive glossary of Chinese ingredients and their equivalent substitutions complete the book. Feeding the Dragon is not an Americanized adulteration of classic Chinese cuisine. Instead, the Tates offer readers and cooks a beautiful journey through Chinese history, culture, tradition, and food.

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