- Published: Boston : Houghton Mifflin, 2007.
- Year Published: 2007
- Description: 278 p.
- Language: English
- Format: Book
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The last Chinese chef
There are currently 3 available
Where To Find It
Call number: Fiction
Available Copies: Downtown 1st Floor, Traverwood Adult, West Adult
Reviews & Summaries
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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