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Food & Wine Books

Books about food and wine. Most are rated, some are reviewed.

 

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  Animal, Vegetable, Miracle: A Year of Food Life  
 
by Barbara Kingsolver et al.
 
 

 

 
   
 
 
 

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  Red, White and Drunk All Over: A Wine-Soaked Journey from Grape to Glass  
 
by Natalie MacLean
 
 

 

 
   
 
 
 

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  The Oxford Companion to Food  
 
edited by Alan Davidson
 
 

 

 
   
 
 
 

 

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  Food in History  
 
by Reay Tannahill
 
 

 

 
   
 
 
 

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  Near a Thousand Tables: A History of Food  
 
by Felipe Fernandez-Armesto
 
 

 

 
   
 
 
 

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  On Food and Cooking: The Science and Lore of the Kitchen  
 
by Harold Mcgee
 
 

Essential Reference for Cooks or Foodies
McGee is a patient and erudite teacher who makes things about as simply as possible for the strictly non-tech types like myself. Essential reference.

 
   
 
 
 

 

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  Fast Food Nation: The Dark Side of the All-American Meal  
 
by Eric Schlosser
 
 

 

 
   
 
 
 

 

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  The Devil's Cup: A History of the World According to Coffee  
 
by Stewart Lee Allen
 
 

 

 
   
 
 
 

 

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  The Man Who Ate Everything  
 
by Jeffrey Steingarten
 
 

 

 
   
 
 
 

 

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  Food: A Taste of the Road  
 
edited by Richard Sterling
 
 

 

 
   
 
 
 

 

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  Earl Mindell's Food as Medicine: What You Can Eat to Help Prevent Everything from Colds to Heart Disease to Cancer  
 
by Earl Mindell
 
 

 

 
   
 
 
 

 

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  Kitchen Confidential: Adventures in the Culinary Underbelly  
 
by Anthony Bourdain
 
 

 

 
   
 
 
 

 

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  A Cook's Tour: Global Adventures in Extreme Cuisines  
 
by Anthony Bourdain
 
 

 

 
   
 
 
 
 
 
Featured Chinese Food Recipe
Mung bean soup recipe  

Soy Dipping Sauce
醬油沾醬

 
Featured Chinese Food Snippets

The Origins of Chopsticks

Chopsticks have been dug from burial plots that are at least 3,200 years old. Some surmise that they evolved from a practice of using a wooden stick while cooking on an open fire to prod, stir or move food. It is fairly easy to imagine how a pair of sticks came to be used like tongs.

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