Finding Joy through Food: A Culinary Memoir, with Recipes

Memoir, recipe book and picture book by famous Chinese artist Chiang Ching and photographer Yanan on weathering COVID-19 in Stockholm and keeping in touch with friends and family by improvising Chinese dishes with local ingredients.

Publisher Marketing: "This extraordinary work is not just a collection of recipes but a testament of how to live life by enthusiastically embracing delicious taste and good feeling." --Ai Weiwei, Artist "A unique book about Chinese food and life, itself a work of art." --Anna Kisselgoff, Former Chief Dance Critic, New York Times "I cannot escape the delightful and generous spirit that is as natural to Ching as breathing. If you are so fortunate as to be a guest at Ching's home, you will leave with more knowledge, more vision, new friends and, most of all, new revelations of tastes. That is Ching's joy and the reason for this book." --Patrizia von Brandenstein, Academy Award(R) Winning Production Designer Publisher Marketing : Famous actor, dancer and author Chiang Ching weathered the COVID-19 pandemic in relative isolation in Sweden. By cooking and re-inventing Chinese dishes using available ingredients and innovative techniques, she maintained "no-contact contact" with family and friends as well as her own sanity. This is her life expressed through cooking - an extraordinary combination of reminiscences, recipes and vivid visual images by her co-author, the accomplished photographer Yanan. Contributor Bio: Chiang, Ching Chiang Ching is an award-winning former actress, dancer and choreographer from China, and author of ten books. She lives in New York City and Sweden. Contributor Bio: Li, Yanan The co-author, Yanan, is a famous and sought-after photographer in Sweden. He has published several well-known photo books and mounted several popular exhibitions. He has been working closely with the company Victor Hasselblad AB for the last 20 years. Contributor Bio: Sa, Sophie Sophie Sa 沙菲 has known Chiang Ching since 1971 and considers her to be one of her closest friends. She is also a frequent and very happy consumer of Chiang Ching's culinary delights. Sophie received a BA in History from Wellesley College in 1965; an MA in Asian Studies in 1969 from Harvard University; and a PhD in Sociology and Chinese Studies in 1975, also from Harvard. From 1985-2006, she served as the Executive Director of the Matsushita (later Panasonic) Foundation. She has lived in New York City since 1973.

Format: Paperback | Pages: 314 | Publication Date: 2025-07-28