"At age 30, author, food writer and Chronicle contributor Linda Furiya moved from San Francisco to Beijing to follow her then-boyfriend. She had no idea that during the next several years, her path would take her back and forth across the Pacific Ocean on a quest to find love, contentment and ultimately, herself. In How to Cook a Dragon, Furiya offers an extremely candid and detailed look into her life both in China and the United States during that time, with anecdotes about the people she met, the food she ate and cooked, and the lessons she learned. To punctuate the stories, Furiya includes recipes at the end of each chapter - a corn, pine nut and bell pepper side dish, for example, that she ate during her first duck dinner in Beijing, or the steamed whole fish she learned how to make at a cooking school in Shanghai." --San Francisco Chronicle
"Linda Furiya tackles the challenges of being a Japanese American woman and journalist living in China with her pen, her wok and her indomitable spirit. How to Cook a Dragon is a personal journey, through a land at a crossroads if its history. It's a poignant tale with many layers of textures and flavors--much like an elaborate Chinese banquet. Indeed, the best way to slay the cultural dragon is by cooking it."