This work offers comprehensive coverage at a time when Chinese cinema has won international acclaim through the work of directors like Chen Kaige and Zhang Yimou (mainland China), John Woo (Hong Kong), and Hou Hsiao-hsien (Taiwan). Six incisive historical essays precede the main body of entries on film people, synopses, genres, studios, and subjects. The essays alone offer great assistance, but when they are coupled with the cross-referenced entries and the handsome photographs, the work's value crystallizes. A thorough bibliography, multiple indexes, and an annotated list of select websites further enhance the volume.
The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs
Winner of the 2009 James Beard Book Award for Best Book: Reference and Scholarship Great cooking goes beyond following a recipe--it's knowing how to season ingredients to coax the greatest possible flavor from them. Drawing on dozens of leading chefs' combined experience in top restaurants across the country, Karen Page and Andrew Dornenburg present the definitive guide to creating "deliciousness" in any dish. Thousands of ingredient entries, organized alphabetically and cross-referenced, provide a treasure trove of spectacular flavor combinations.
