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The Year of Women Eating Chinese Food

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First, way back in March, there was NY Times reporter Jennifer 8. Lee and The Fortune Cookie Chronicles, a highly publicized early acquisition for Jon Karp‘s Twelve imprint, which tells the story of Lee’s globetrotting quest for the world’s best Chinese restaurant. Then, just a month later, W.W. Norton published Shark’s Fin and Sichuan Pepper, a memoir from London-based food writer Fuschia Dunlop about her culinary adventures in China. And now Harcourt is publishing Jen Lin-Liu‘s Serve the People, which in some ways has the best street cred of the lot: Though born and raised in Southern California, Lin-Liu now runs a cooking school in Beijing.

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