{"product_id":"feasts-of-good-fortune-isbn-9781632175182","title":"Feasts of Good Fortune","description":"\u003cb\u003e75 recipes for a full year of celebrations with family and friends the Chinese American way in this deeply personal intergenerational cookbook, cowritten by mother and daughter.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eCovering everything from traditional Lunar New Year menus with recipes passed down generations to Thanksgiving get-togethers celebrated with tantalizing side dishes, \u003ci\u003eFeasts of Good Fortune\u003c\/i\u003e invites you to take a seat at the Chou's warm family dinner table.\u003cbr\u003e\u003cbr\u003eAuthor and former James Beard Foundation cookbook committee chair Hsiao-Ching Chou (\u003ci\u003eChinese Soul Food\u003c\/i\u003e) brings her on-ramp approach to Chinese cooking full circle with fresh, uncomplicated home cooking for celebrations typical of the Chinese American experience. Master dumplings, scallion pancakes, and more, to contribute to “tuan yuan” (the act of coming together) that define family meals in these 75 tried-and-true recipes anyone can tackle. \u003cbr\u003e\u003cbr\u003eCowritten with Hsiao-Ching’s 17-year-old daughter, Meilee, on reconnecting with her Chinese American heritage as a young adult, this deeply meaningful cookbook is an exploration of what it means to grow up in a “forever hyphenated culture” and celebrates the joy of the mother-daughter bond in cooking together.\u003cbr\u003e\u003cbr\u003eOrganized chronologically with menus that'll take out the guesswork, including:\u003cbr\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eLunar New Year\u003c\/b\u003e (Sticky Rice with Chicken and Chinese Sausage)\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eLantern Festival\u003c\/b\u003e (Glutinous Rice Balls with Black Sesame Paste)\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eHonoring the Dead\/Qing Ming\u003c\/b\u003e (Steamed Spinach Dumplings)\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eDragon Boat Festival\u003c\/b\u003e (Zong Zi) \u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eMid-Autumn Festival \u003c\/b\u003e(Mooncakes)\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eBirthdays \u0026amp; Party Bites\u003c\/b\u003e (Stir-Fried Long-Life Noodles)\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eSide Dishes for East-meets-West Menus \u003c\/b\u003e(Braised Kale with Dried Cranberries)\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eHot Pot Parties\u003c\/b\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\u003cb\u003eRECIPE LIST\u003c\/b\u003e\u003cbr\u003ev = vegetarian vn = vegan\u003cbr\u003e \u003cbr\u003e\u003cb\u003eLunar New Year\u003c\/b\u003e\u003cbr\u003eCrispy Spring Rolls vn\u003cbr\u003eBoiled Pork and Cabbage Dumplings\u003cbr\u003eVegetable Potstickers vn\u003cbr\u003eScallion Pancakes vn\u003cbr\u003eStir-Fried Romaine vn\u003cbr\u003eLucky Mixed Vegetables vn\u003cbr\u003eStir-Fried Rice Cake with Chicken and Vegetables\u003cbr\u003eRice Cooker Sticky Rice with Chicken and Chinese Sausage\u003cbr\u003eMeilee’s Chicken\u003cbr\u003eGarlic Shrimp with Gai Lan\u003cbr\u003eSteamed Ginger-Scallion Branzino\u003cbr\u003eHoisin Beef with Snow Peas\u003cbr\u003eWinter Melon Soup\u003cbr\u003e \u003cbr\u003e\u003cb\u003eLantern Festival\u003c\/b\u003e\u003cbr\u003eTang Yuan Dough vn\u003cbr\u003eRed Bean Tang Yuan vn\u003cbr\u003eBlack Sesame Tang Yuan vn\u003cbr\u003eChicken and Mushroom Tang Yuan\u003cbr\u003ePork and Chinese Chives Tang Yuan\u003cbr\u003e \u003cbr\u003e\u003cb\u003eQingming Festival\u003c\/b\u003e\u003cbr\u003eFruit Platter vn\u003cbr\u003eScallion Pancake Rolls with Chinese BBQ Duck\u003cbr\u003eSteamed Spinach Dumplings v\u003cbr\u003eBraised Tofu with Vegetables\u003cbr\u003eStir-Fried Asparagus with Shiitake Mushrooms vn\u003cbr\u003eRice Vermicelli with Vegetables vn\u003cbr\u003eMini Lion’s Head Meatballs\u003cbr\u003eStir-Fried Edamame with Shrimp\u003cbr\u003eEasy Salt and Pepper Shrimp\u003cbr\u003eEverything Fried Rice\u003cbr\u003eWest Lake Beef Soup\u003cbr\u003eStir-Fried Fish Balls and Vegetables\u003cbr\u003e \u003cbr\u003e\u003cb\u003eDragon Boat Festival\u003c\/b\u003e\u003cbr\u003ePlain Zongzi vn\u003cbr\u003eRed Bean Zongzi vn\u003cbr\u003eVegetable Zongzi vn\u003cbr\u003eChicken and Chinese Sausage Zongzi\u003cbr\u003eRed-Braised Pork Belly Zongzi\u003cbr\u003e\u003cb\u003e \u003c\/b\u003e\u003cbr\u003e\u003cb\u003eMid-Autumn Festival\u003c\/b\u003e\u003cbr\u003eFlaky Red Bean Mooncakes\u003cbr\u003eAsian Pear and Pomelo Salad with Chili Crisp Vinaigrette  vn\u003cbr\u003eBBQ Duck Soup with Pickled Mustard Greens\u003cbr\u003eChicken with Carrots and Mushrooms\u003cbr\u003eBeef with Pickled Jalapeños and Spiced Tofu\u003cbr\u003eSweet Potato Fritters v\u003cbr\u003eClams with Aromatics and Chinese Black Beans\u003cbr\u003eSavory Dungeness Crab\u003cbr\u003eEgg Drop Soup with Dungeness Crab\u003cbr\u003e \u003cbr\u003e\u003cb\u003eBirthdays: Long-Life Noodles or Chocolate Cake?\u003c\/b\u003e\u003cbr\u003eStir-Fried Long-Life Noodles with Chicken and Vegetables\u003cbr\u003eLong-Life Noodles in Broth\u003cbr\u003eTofu Poppers with Chili Crisp\u003cbr\u003eWok-Charred Garlic Broccoli vn\u003cbr\u003eSuper Garlicky Baby Bok Choy vn\u003cbr\u003ePopcorn Chicken\u003cbr\u003eSaucy Chicken Wings\u003cbr\u003eSweet and Sour Baby Back Ribs\u003cbr\u003ePork and Shrimp Fried Wontons\u003cbr\u003eCream Cheese Wontons with Crab\u003cbr\u003eChinese Bakery-Inspired Cupcakes with Fruit\u003cbr\u003e \u003cbr\u003e\u003cb\u003eStir-Fries Make Great Holiday Side Dishes\u003c\/b\u003e\u003cbr\u003eEaster Ham\u003cbr\u003e●      Dry-Fried Green Beans\u003cbr\u003e●      Stir-Fried Escarole with Shiitake\u003cbr\u003e●      Chinese Chives with Mushrooms\u003cbr\u003e \u003cbr\u003eJuly 4 BBQ\u003cbr\u003e●      Stir-Fried Shoestring Potatoes\u003cbr\u003e●      Dry-Fried Okra with Chilies and Goji\u003cbr\u003e●      Hot-and-Sour Taiwanese Cabbage\u003cbr\u003e \u003cbr\u003eThanksgiving Turkey\u003cbr\u003e●      Wok-Charred Brussels Sprouts with Smoked Soy Sauce\u003cbr\u003e●      Stir-Fried Kale with Dried Cranberries\u003cbr\u003e●      Dry-Fried Green Beans\u003cbr\u003e \u003cbr\u003eVegan Thanksgiving\u003cbr\u003e●      Braised Daikon\u003cbr\u003e●      Garlic Eggplant\u003cbr\u003e●      Stir-Fried Kale with Dried Cranberries\u003cbr\u003e \u003cbr\u003eChristmas Roast\u003cbr\u003e●      Chinese Chives with Mushrooms\u003cbr\u003e●      Stir-Fried Escarole with Shiitake\u003cbr\u003e●      Dry-Fried Green Beans\u003cbr\u003e \u003cbr\u003eChristmas Duck\u003cbr\u003e●      Braised Chinese Cabbage\u003cbr\u003e●      Garlic Eggplant\u003cbr\u003e●      Chinese Chives with Mushrooms\u003cbr\u003e \u003cbr\u003e\u003cb\u003eHot Pot is a Melting Pot\u003c\/b\u003e\u003cbr\u003eChicken Broth\u003cbr\u003eSpicy Broth\u003cbr\u003eMushroom-Tomato Broth vn\u003cbr\u003eYin-Yang Hot Pot\u003cbr\u003eMeat-Lover’s Hot Pot\u003cbr\u003eSeafood Hot Pot\u003cbr\u003eVegetarian Hot Pot vn\u003cb\u003ePraise for \u003ci\u003eFeasts of Good Fortune:\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/b\u003e“This joyful journey through a year of Chinese American celebrations will inspire anyone to make these holidays their own. Family is at the heart of this cookbook, and it’s full of warm stories, traditions, and recipes from Hsiao-Ching and her daughter Meilee.”\u003cb\u003e\u003cbr\u003e—Kaitlin, Sarah, Bill, and Judy Leung, \u003ci\u003eNew York Times\u003c\/i\u003e—bestselling authors of \u003ci\u003eThe Woks of Life: Recipes to Know and Love from a Chinese American Family\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/b\u003e“Hsiao-Ching Chou has a unique ability to distill our favorite Chinese American dishes into approachable and workable recipes with delicious results. \u003ci\u003eFeasts of Good Fortune\u003c\/i\u003e exemplifies my favorite food writing: rituals and recipes passed down through generations in a rich and informative way.”\u003cb\u003e\u003cbr\u003e—Lucinda Scala Quinn, cookbook author and founder of Mad Hungry\u003cbr\u003e\u003cbr\u003e\u003c\/b\u003e“As someone who grew up in a Chinese American home, \u003ci\u003eFeasts of Good Fortune\u003c\/i\u003e deeply resonates. Many of these holidays, traditions, and recipes give me visceral memories of growing up Chinese in America. Even though I grew up celebrating many of these holidays, Hsiao-Ching and Meilee go deeper to explain the roots and traditions of these days that I did not even know myself.” \u003cb\u003e \u003cbr\u003e—Tim Ma, chef and restaurateur\u003cbr\u003e\u003cbr\u003e\u003cbr\u003ePraise for Hsiao-Ching Chou's \u003ci\u003eChinese Soul Food: \u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e“Hsiao-Ching Chou delves into the heart of Chinese cooking, understanding its power to provide sustenance and comfort.”\u003cbr\u003e\u003cb\u003e—Grace Young, James Beard Award-winning author of \u003ci\u003eStir-Frying to the Sky’s Edge\u003c\/i\u003e\u003cbr\u003e\u003c\/b\u003e \u003cbr\u003e“Soulful. Smart. And hunger inducing. This is the sort of food you eat if you’re lucky enough to have a Chinese grandmother cook for you.”  \u003cbr\u003e\u003cb\u003e—Steven Raichlen, author of the Barbecue Bible cookbook series and host of \u003ci\u003eProject Smoke\u003c\/i\u003e on PBS\u003cbr\u003e\u003c\/b\u003e \u003cbr\u003e\"Chinese home cooking isn’t as scary as it seems.\"\u003cbr\u003e\u003cb\u003e—\u003ci\u003eThe Seattle Times\u003c\/i\u003e\u003cbr\u003e \u003c\/b\u003e\u003cbr\u003e\"The definitive primer on Chinese home cooking.\" \u003cbr\u003e\u003cb\u003e—\u003ci\u003eSeattle Magazine\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003ci\u003e\"Chinese Soul Food\u003c\/i\u003e is a primer of authentic meals that trace [Chou's] family’s background and movements throughout the provinces of China, Manchuria and Taiwan.... In its conception and execution, Chinese Soul Food embodies not only mastering the journey, but the destination as well. It’s a stellar choice for anyone’s cookbook shelf!\"\u003cbr\u003e\u003cb\u003e—\u003ci\u003eInternational Examiner \u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e \"If you are new to Chinese cooking, Hsiao-Ching’s Chinese Soul Food is the perfect starting place and Hsiao-Ching the perfect teacher.\"\u003cbr\u003e\u003ci\u003e\u003cb\u003e—Books for Better Living\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e“Chinese Soul Food is definitely a friendly guide to cooking your favorite Chinese dishes at home…[an] abundance of [recipes]…gorgeous photos and clear descriptions… a testimony to family, food and tradition.”\u003cbr\u003e\u003ci\u003e\u003cb\u003e\u003ci\u003e—\u003c\/i\u003eThird Coast Review\u003cbr\u003e\u003c\/b\u003e\u003c\/i\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e“Seattle food author Hsiao-Ching Chou and her daughter Meilee Chou Riddle team up in a book that explores their Chinese heritage, based around Chinese-American holidays and events, resulting in a mix of Chinese, Taiwanese, and Pacific Northwest.”\u003ci\u003e\u003cb\u003e\u003cbr\u003e—Wired Magazine\u003c\/b\u003e\u003c\/i\u003e\u003cb\u003eHsiao-Ching Chou\u003c\/b\u003e is an award-winning food journalist and author of three cookbooks on Chinese home cooking. Known for her potsticker classes, she has taught hundreds of students over the years. She is the past chair of the James Beard Foundation’s Book Awards Committee and serves on the board of directors for the Ballard Food Bank. When she’s not wearing her culinary hat, she makes a living as an editorial director in the tech industry. Chou lives with her family in Seattle.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eMeilee Chou Riddle\u003c\/b\u003e is a student of filmmaking, writing, and music. She comes from a family of storytellers, including her TV producer dad, Eric Riddle; cookbook author mom, Hsiao-Ching Chou; and lifestyle blogger grandma, Ellen Chou. Meilee is always looking for ways to express her creativity. Her award-winning films have been featured in regional and national film festivals. She lives in Seattle with her family.\u003cb\u003eWHY THIS BOOK\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e\u003cb\u003eMom Says:\u003c\/b\u003e “When can we get together with the cousins again?” My daughter’s voice was filled with longing for a family dinner we wouldn’t be able to host for an unknowable period of time. Lunar New Year, birthdays, Thanksgiving, Christmas, all the celebrations that mark the passing of the year suddenly changed shape when a virus shut down the world. What we valued about the togetherness of a shared meal sharpened when the ability to gather evaporated.\u003cbr\u003e \u003cbr\u003eAs a parent, I never know what practices and traditions stick with my two kids and their five cousins. Teenagers are especially inscrutable. So Meilee’s wish for dinner with our extended family broke my heart, because I didn’t know how long the pandemic would restrict our lives. And it also signaled that all the past dinners had imprinted their memories in her consciousness. In a painful moment, I found hope—and the seed for this book. I can share recipes and their stories through headnotes. But passing on traditions requires someone to receive them with intention. It’s also the responsibility of the bearer to invite the next generation into the narrative, to make space for the perspectives of those who will carry on our histories.\u003cbr\u003e \u003cbr\u003eConversations with Meilee taught me that she and her Asian peers constantly grapple with bias in subtle and blatant ways, struggle with their mixed-race identities, and are figuring out their social justice voices. In the midst of the fight, food is where they meet to find joy and deliciousness. Co-creating this book with Meilee means she can find herself in the story and explore future evolutions of herself without fear of losing her way. Meilee, her brother, Shen, and all of their cousins are mixed-race. The experiences of this generation of young people and how they bond through food are important to how we talk about celebrations.\u003cbr\u003e \u003cbr\u003eThe phrase in Mandarin 團圓, or “tuan yuan” (tuan = together and yuan = round or circle), signifies the act of coming together for a family meal, especially around the holidays. \u003ci\u003eFeasts of Good Fortune\u003c\/i\u003e is about tuan yuan meals and the roundness they bring to families and friends. I’ve featured Lunar New Year menus in both \u003ci\u003eChinese Soul Food\u003c\/i\u003e and \u003ci\u003eVegetarian Chinese Soul Food\u003c\/i\u003e but haven’t gone beyond that to share the symbolic foods and traditions of other holidays. If my first two books were “on-ramps” to everyday Chinese home cooking, this book on celebrations completes the story.\u003cbr\u003e \u003cbr\u003eWe also want to acknowledge that how we honor traditional holidays is very much influenced by where we live. I was born in Taipei, Taiwan, but I grew up in the United States in the Midwest, and I’ve now lived more than twenty years in Seattle, Washington. Meilee was born in Seattle and has grown up in this place known for wild salmon, Dungeness crab, and roadside blackberry brambles. She can dispatch a Dungeness crab with stunning swiftness! Our culture and family are forever hyphenated and so are many of the ingredients we use to make the foods we like.\u003cbr\u003e \u003cbr\u003eThe older I get, the farther away I feel from the place where I was born. That distance morphed my relationship to traditions my parents used to practice when my brothers and I were kids. I have to reach deep into my memory banks to connect with moments where we honored our ancestors or picked through our favorite mooncake flavors. Lunar New Year has always been the main holiday, filled with pomp. Without intention, holidays can become afterthoughts, and I don’t want that to be the case. So, here we are. I hope \u003ci\u003eFeasts of Good Fortune\u003c\/i\u003e is a reminder of the moments we have throughout the year to come together. And that it bridges the nostalgia with the futures that live in my kids and their peers.\u003cbr\u003e \u003cbr\u003e—Hsiao-Ching Chou\u003cbr\u003e \u003cbr\u003e\u003cb\u003eMeilee’s Perspective: A Year in the Life of My Family \u003c\/b\u003e\u003cbr\u003eIn our Chinese American family, every year holds countless celebrations big and small. These celebrations aren't just dates on a calendar; they're the moments that will stick with us forever. No matter the time of year, our home is filled with the flavors, sights, and sounds of both Chinese and American traditions. I’d like to tell you about a year in our house and just a few of our celebrations, from Lunar New Year's vibrant red lanterns to Thanksgiving's huge feast.\u003cbr\u003e \u003cbr\u003eWe begin every January ringing in the new year with our latest goals and resolutions, trying to start it off on the right track. My dad cleans up the house and makes sure we start things organized, while my brother and I grasp to our last few days off from school.\u003cbr\u003e \u003cbr\u003eLunar New Year typically falls between mid-January to mid-February. Lunar New Year is probably one of the biggest celebrations of the year. Preparation begins at least a week in advance. My mom begins planning a menu, making sure she hits everyone’s favorites. Then, she and my grandma head to the local Asian market. To paint a picture for those who are unfamiliar, imagine grocery stores around Thanksgiving or Christmas. It’s intense. Lots of the elderly Asian people are up bright and early to stock up on everything from meats to vegetables to red envelopes and decorations. Everyone is on their own mission to create a feast to make sure they start the new year off right. My mom has to start cooking a few days in advance to make sure everything can be done in time.\u003cbr\u003e \u003cbr\u003eMarch and April mark the changing seasons. We celebrate the beauty of the Pacific Northwest as it transitions. I am very lucky to live in an area that is so surrounded by nature. I am able to look out my window every day and see the trees changing, hear birds chirping, and smell the salty bay.\u003cbr\u003e \u003cbr\u003eIn our extended family, we have at least three birthdays in May. My mom always marks her birthday with a classic chocolate cake. Whether I make it for her or we order it from a fancy bakery, she is content regardless. My brother likes to spend his birthday with his friends. Each year, the celebration gets more and more high-tech. He evolves with technology. The last birthday in May is my cousin Lucie’s. For most birthdays on my mom’s side of the family we default to a night out at Din Tai Fung. Our buzzing group of thirteen fills the restaurant to the brim with love, laughter, and memories.\u003cbr\u003e \u003cbr\u003eJune is the end of school! My brother and I are always excited and ready to embrace summertime and the freedom that comes along with it. On top of that, my Lau Lau’s (“lau lau” describes the maternal grandmother) birthday falls on a different day every year depending on the lunar calendar. I admire how she lives her life simply: Wake up, garden, take photos of plants, write her blog, watch Asian dramas on YouTube, sleep, repeat. She doesn’t mind the simplicity after a long life full of beautiful chaos.\u003cbr\u003e \u003cbr\u003eEach Fourth of July, my dad’s side of the family comes together at my aunt Julene’s cozy Camano Island cabin. My uncle Joe, who’s married to Julene, guides us as we embark on our crabbing expedition to catch our feast for the night. We look out onto the waters, trying to find the buoys until, finally, the vibrant green and orange stripes catch our eye. After pulling on the rope for what feels like ages, our bounty of crab emerges. We boil the freshly caught crab alongside sizzling steaks, complete with plenty of sides. The meal sets the stage for a memorable Fourth of July tradition, complete with neighborhood fireworks to light up the night.\u003cbr\u003e \u003cbr\u003eSeptember is a busy month. My brother and I go back to school, which is always chaos. We are bombarded with back-to-school forms and the ache of getting up early in the morning. My parents celebrate their anniversary, and shortly after is my dad’s birthday (he hates getting older). It also marks the Mid-Autumn Festival. My mom and grandma will bring home mooncakes from our local Asian grocery store. We don’t eat a ton of them, or celebrate too extravagantly for that matter. But we do have our mooncakes and recognize being together and being thankful for the things we have brought into our lives.\u003cbr\u003e \u003cbr\u003eOctober is the beginning of the American holiday season. My birthday is October third, so it is always nice to celebrate my day. In my family we always pick a restaurant to go to for birthday dinner and I typically pick Asian or Italian food. Halloween is always a fun celebration. No matter how old I am, I have a lot of fun dressing up and creating costumes. It’s something I have loved to do my whole life—not to mention, having candy all night is a treat for anyone.\u003cbr\u003e \u003cbr\u003eNovember is known as a month to be thankful. Around Thanksgiving, my family and I head up to Whistler to meet with family friends. We aren’t big skiers, but playing in the snow is an infrequent activity in Seattle, so we do like to take advantage of Whistler’s slopes. For Thanksgiving dinner, each family brings their favorite dishes and we all cram into the Woodman Family’s hotel room for the potluck. We never stick to a specific kind of food: the past few years, it has been a mix of turkey and sides; or bo ssam (Korean-style pork shoulder), rice, and lettuce wraps. Not exactly traditional, but delicious.\u003cbr\u003e \u003cbr\u003eThe final celebrations wrap up in December. Christmas also happens to be my Yeh Yeh’s (grandpa Claude Riddle) birthday. He’s my dad’s dad and he has lived a very long and very full life. On Christmas 2023 he turns 100. Soon after, comes New Year’s Eve. It’s a time to reflect on the past year. I love being able to look back at all the memories I have made over the years. All celebrations big and small, they're all meaningful for me.\u003cbr\u003e \u003cbr\u003e—Meilee Riddle","brand":"Sasquatch Books","offers":[{"title":"Default Title","offer_id":46302019748069,"sku":"NP9781632175182","price":30.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781632175182_e91d63b9-c664-45e2-89dd-bf2b44b79318.jpg?v=1767726793","url":"https:\/\/k12savings.com\/es\/products\/feasts-of-good-fortune-isbn-9781632175182","provider":"K12savings","version":"1.0","type":"link"}