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Feeding the Dragon: A Culinary Travelogue Through China with Recipes Paperback – October 4, 2011

4.8 out of 5 stars 14 customer reviews

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Editorial Reviews

About the Author

Nate Tate was one of the first Texas college students to study at Beijing's prestigious Tsinghua University. He is a self-professed Chinese food obsessive, and in his quest to master the cooking of Chinese food, he has talked his way into restaurant kitchens across China to learn straight from the cooks. He has toured seventeen of China's twenty-two provinces, and while living in Beijing, Nate worked as a restaurant designer and as an art director at an international advertising agency. In New York City, he cofounded a creative agency with his sister.

Mary Kate Tate first became interested in China after visiting the faraway country as a high school student. She later studied Mandarin and Chinese history at the University of Texas at Austin and at Nanjing Normal University in China. In addition to cofounding a creative agency with her brother and working as a copywriter in New York City, she has worked as a teacher in China's Hebei Province and as a writer in Beijing. --This text refers to an out of print or unavailable edition of this title.

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Product Details

  • Paperback: 304 pages
  • Publisher: Andrews McMeel Publishing (October 4, 2011)
  • Language: English
  • ISBN-10: 1449401112
  • ISBN-13: 978-1449401115
  • Product Dimensions: 8.9 x 0.9 x 10 inches
  • Shipping Weight: 2.6 pounds
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (14 customer reviews)
  • Amazon Best Sellers Rank: #980,398 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Paperback
First of all.. who names their kids Kate Tate and Nate Tate? No wonder they ran off to China. It was the Great Tate Fate, I suppose

Mary Kate and Nate, with roots in Texas schools and some photo training at SVA in NYC, flew off to China and traveled, ate, hung out and blogged They have created a recipe book for travel lovers, and a travel book for foodies. The pictures are great, the design is beautiful, the stories are authentic.. it is just brilliantly designed and executed in my opinion.

The book is organized by area (Beijing, Hong King, Shanghai, Tibet, Fujian, etc). Each section is filled with insights and stories, and each recipe starts with a story and the items Chinese characters. Some of the recipes are the following:

For Beijing: Hot and Sour Soup, but tofu replaces the pork; bread bun dessert, which explains why items are steamed in China and not oven baked; Peking Duck (of course); JiaZi Dumplings (family dumplings); Comfort Beef Noodle Soup; Jianbing Crepes (the Egg mcMao's of China); Hunan style Hong Shao Pork (Mao's favorite); Stir Fry Potato and Peppers (Since Beijing is on the same latitude as Philadelphia, potatoes and peppers make you want a cheese steak); and Mongolian Hot Pot. For Shanghai, the authors start with Shanghai cocktail of gin, champagne, lemon juice, green tea, rose water, milk, honey, and cucumber shavings. Some other recipes are Guotie Pot Stickers, fried noodles, ma la crawfish, soup dumplings, tea eggs, Yangzhou fried rice, youtiao fried dough sticks (uses powdered Alum), and a soy sauce chicken that uses soy sauce, ginger, vinegar, cinnamon, brown sugar, and onions.
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Format: Paperback Verified Purchase
I purchased this book expecting to find some authentic recipes with details on how they were discovered. What I received was a wonderful, colorful and exciting depiction of a journey through a part of the world I know I will never get to see. The author's details were so vivid with beautiful supporting pictures, that I felt like I was there! The recipes were wonderful with stories surrounding their origin. My kids even enjoyed looking through the pictures with me! This is a wonderful, personal insight of an outsiders discovery of China and I would recommend it to anyone!
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I had just browsed through a chapter or so from this book, checked out their recipes and feel that their recipes are doable - I am of Asian background, love to cook and a fairly experienced cook, plus I love reading travelogues, cook books, memoirs etc. etc., so this book delivered all that I enjoyed reading about. Can't wait to really sit down and read through the entire book. The pictures are lovely too. All in all, made me yearn to visit some of the places they visited and also try out a few of their recipes. Good job!!
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Not only an excellent cookbook, Feeding the Dragon is also a terrific travelogue. The authors weave together mouth-watering recipes with tales of their adventures in China, plus insights into Chinese culture and history.

The book is organized by region, e.g., Beijing, Sichuan, Fujian etc. Many Americans will be surprised to learn that there is as much variety within "Chinese food" as there is in "American food" -- the "Dai Banana Leaf Fish" that's cooked in Yunnan is as different from the "Naan Flatbread with Lamb Kebabs" found in Xinjiang as a Philly Cheesesteak is from a bowl of Louisiana Gumbo.

The recipes are presented beautifully, with easy-to-follow directions and beautiful photographs. (Oh - and the dishes we've tried so far have been excellent.)

Beyond the food, there are excellent photographs that show the many sides of life in China. From people to architecture to landscapes, the photos are always eye-catching and interesting.

And then there are the travel stories and anecdotes. Even if you're not planning to cook up some Chinese food, you can get a laugh or learn something new through the eyes of the authors as they stumble into fascinating situations and meet interesting people across China. My favorite story so far involves bottle rockets, Michael Jackson, and some Mongolian nomads.

All in all, Feeding the Dragon is an excellent cookbook that also happens to be an excellent travelogue. Or maybe I have that backwards. In any event, I highly recommend it to anyone interested in China, authentic Chinese food, or beautiful travel books.
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Wonderful, wonderful book! Not only is it beautiful, it is fun to read. Mary Kate and Nate have taken me on an adventure through China with their words, photos, and recipes. I rarely read all the verbiage in cookbooks that surround the recipes but I couldn't put this down. Can't wait to try the recipes. Living in the northern tier some of the ingredients are not readily available to me but Mary Kate and Nate thought of everything. They have included suggested sources for the ingredients as well as a description of the ones I've never heard of! Thank you for the journey!
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By Marky on October 7, 2011
Format: Paperback
This is a really interesting book. I really enjoy the recipes, but not being much of a cook and more of a traveler, much of the "memoir" section of it is very entertaining.
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