Buffer Zone: Cooking the Chinese-American Diaspora

Buffer Zone: a daring anthropological reimagination of Chinese-American cuisine.Daniel Wu: a Chicago-based, Chinese-American, cookie-loving teen.Buffer Zone: Cooking the Chinese-American Diaspora challenges conventional—and contemporary—notions of Chinese-American cooking, arguing that what distinguishes and shapes Chinese-American cooking is a reconciliation between traditional Chinese recipes and urban American culture, life, and diversity. In Buffer Zone, you’ll find take-out classics like egg-drop soup, Middle Eastern-inspired staples like lamb pilaf, and even European-style Chinese-American desserts like fruit tarts and chiffon-style cakes—all Chinese dishes born from, and adapted to, the melting pot (or salad bowl) that is America. Packed with thorough instructions, eye-catching photos, and delightful anecdotes, this memoir-style cookbook is as joyful to read as it is to cook from.About the author: raised a ten-minute train ride from Chicago’s Chinatown, Daniel Wu is an avid eater of Chinese-American cuisine, with a soft spot for anything fatty, fried, or sweet. He also founded and currently runs millefeuillecookies, a cookie bakeshop focused on advocacy against hunger, which keeps him busy in the kitchen every day, sparked his curiosity about integrating Asian flavors into Western desserts, and ultimately propelled him to write this cookbook.Outside of cooking and writing, Daniel loves watching cheesy sitcoms and bringing his digital camera everywhere. Follow his food-related adventures on Instagram at @millefeuillecookies and him at @danielwuuuu. Read more