Despite the difficulty of translating Chinese cuisine for Western readers, Chinese cookbooks continue to sell. But just as their form has changed over the decades, so too has their mission.

Le chef exilé syrien, salarié du Refugee Food, livre l’une des recettes que lui a confiées sa mère. Un plat qui se mange comme un mezze, avec des pitas et quelques noix.

Grandma's Potatoes—boiled potatoes mashed in a wok and stir-fried with lots of chilies, pickles, and aromatics—are famous all across Yunnan.