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The Last Chinese Chef

Mones, Nicole. Book - 2007 Fiction, Adult Book / Fiction / General / Mones, Nicole 2 On Shelf No requests on this item Community Rating: 4.7 out of 5

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Locations
Call Number: Fiction, Adult Book / Fiction / General / Mones, Nicole
On Shelf At: Downtown Library, Westgate Branch

Location & Checkout Length Call Number Checkout Length Item Status
Downtown 2nd Floor
4-week checkout
Fiction 4-week checkout On Shelf
Westgate Adult Books
4-week checkout
Adult Book / Fiction / General / Mones, Nicole 4-week checkout On Shelf

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COMMUNITY REVIEWS

Savour this book submitted by unknown on May 16, 2007, 5:17am Food will never be the same to me. After reading this bookI have learned that eating is only part of the enjoyment of food. "Eating is only the beginning of cuisine. Flavor and texture and aroma and all the pleasure-this is no more than the portal. Really great cooking goes beyond this to engage the mind and the spirit-to reflect on art, on nature, on philosophy. To sustain the mind.....". Perhaps that is the reason, in America, so much food is consumed at each meal. We supersize because food is only eaten and other aspects of the experience is not engaged. Read it first for the story, then very slowly for the beautiful discriptions of food, China, relationships and preparation of food. "He'd been able to flash-cut vegatables almost thin enough to float up away like butterflies on a breeze." Is there a classic Chinese restaurant in Ann Arbor? I would like to have a meal that is, in some way, described in this book.

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PUBLISHED
Boston : Houghton Mifflin, 2007.
Year Published: 2007
Description: 278 p.
Language: English
Format: Book

ISBN/STANDARD NUMBER
0618619666
9780618619665

SUBJECTS
Americans -- China -- Fiction.
Food writers -- Fiction.
Cooking -- Fiction.