Still, one element of Chinese cookery that we haven’t seen, perhaps ironically, is much more popular in China than sit-down restaurants: street food! Every day, nearly one-fifth of humanity consumes quick meat-filled buns, skewers of meat, and cheap noodles on every street corner across China. And—you are more likely to faithfully recreate these dishes at home than you are to master the wok!
The dishes described throughout Fire & Spice are simple, delicious, and not the first thing that comes to mind when you consider Chinese food. Yet, they are arguably closer to China’s everyday grub and well within your trip to the local supermarket. Come along as we present surprisingly and deeply Chinese morsels of goodness.
Along with traditional recipes and methods of street cookery adapted for the home kitchen, Fire & Spice is filled with beautiful photos, anecdotes, history, and folklore related to this beloved cuisine. From genuinely surprised foreign friends to globetrotting chefs, our fellow Sinophiles share their tales from the Chinese street.
SubtitleA Street Food Journey Across China
AuthorBy Howie Southworth, By Greg Matza
Published7 August 2018
Illustrations100 color photographs.
About the author
Howie Southworth is a globe-trotter, insatiable gastronome, and avid cast-iron cook. Armed with a culinary degree and two hungry sons, he regularly attempts to recreate his favorite dishes from around the world. An educator by day, Howie loves the sizzle of bacon and long walks on the beach. He lives in Alexandria, Virginia.
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.