The Last Chinese Chef
Culinary Companion
Essays from Nicole Mones on the history, culture and art of Chinese cuisine. The Culinary Companion heirs from Nicole’s novel, The Last Chinese Chef to round out the complex details and history behind the traditional cuisine.
Food Lovers
Favorite Recipes from China
Ten quintessential Chinese recipes that Nicole has collected from famous Chinese Chef’s, the Yangshuo Cooking School and ubiquitous regional dishes from Yunnan, adapted for your kitchen.
Two Editions to choose from: The First Edition is fully bilingual. The Second Edition is English-only.
FOREWORD by Nicole Mones
China’s greatest FOOD CLASSIC
Published in the 1790s, China’s classic work on gastronomy has never been fully translated into English, until now. Still studied by Chinese chefs and gourmets, Recipes From The Garden of Contentment: Yuan Mei’s Manual of Gastronomy is at last available in English, with Nicole’s Foreword introducing Yuan Mei, the man: cantankerous gastronome, brilliant poet, sexy rascal.
Finally: a lively, scholarly, and usefully-annotated English translation of Yuan Mei s seminal cookbook and culinary treatise that captures the spirit of the original work. Sean Chen and the Berkshire team have performed a great service for the world of gastronomy by making this fascinating text accessible to English-speaking readers.”
Fuchsia Dunlop, author of Land of Fish and Rice and other cookery books
The publication of the bilingual edition of Recipes from the Garden of Contentment: Yuan Mei’s Manual of Gastronomy is indeed a landmark event and not only in culinary scholarship. Yuan s wit and love of food is an added bonus and greatly enhances our understanding of one of the world s greatest cuisines.”
Ken Hom, OBE, author of My Stir-fried Life and other cookery books
This is far more than a cookbook: The Way of Eating is food history at its finest, a window into a fascinating and long-lost world. ”
Ruth Reichl, author of Save Me the Plums