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

ISBN/Standard Number

  • 0618619666
  • 9780618619665
  • 9780618619665


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The last Chinese chef

by Mones, Nicole.

There are currently 2 available

Where To Find It

Call number: Fiction

Available Copies: Pittsfield Adult, Traverwood Adult

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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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