THE CLEAVER QUARTERLY FIVE

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NOTE TO CUSTOMERS IN NORTH AMERICA AND EUROPE
Here's the deal: We do have this item in stock, but circumstances relating to Covid-19 have made it impossible for our distribution hubs in the US and UK to fulfill orders for now. It's immensely frustrating for us not to know when we can resume normal shipping operations, so we're actively looking for workarounds.

Some of you have emailed us, asking to be notified as soon as our fulfillment system is up and running again. If you'd like your name to be added to this notification list, just drop us a line at hello@thecleaverquarterly.com. Thanks!

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NOTE TO CUSTOMERS IN CHINA, HONG KONG and TAIWAN
After placing your order for this book, email us (sales@thecleaverquarterly.com) to confirm your daytime address where someone can sign for the delivery. Do not forget to tell us your telephone number, which we'll need to deliver the book to you via courier (SF Express).

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Things you'll learn from issue five
The origin story of a longstanding Mexican-Chinese greasy spoon. Grandma's best Hakka food recipes. What HBO's "The Wire" teaches us about Chinese food. How a Chicago chef resurrected a nearly extinct style of colonial Macanese food. A taxonomy of xiaolongbao. Seven classic Chinese breakfast meals. A recipe for Cantonese bone broth. The secret ingredient at te best Chinese restaurant in mid-century Honolulu. The funkiest street foods in China (hint: it's a toss-up between spicy rabbit heads and dry-rubbed gator skin). How to mix a baijiu cocktail.

Featured contributors
Cathy Erway, Georgia Freedman, Matt Gross, Frank Kasell

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