Musings of a Chinese Gourmet

Description

This book, written in the early 1950s by a former Chinese ambassador to London, is a cultured and entertaining view of the gastronomic side of Chinese life. F.T. Cheng sets out to show Westerners that there was a lot more to Chinese food culture than chop suey. It is a wonderful reminder of the richness and depth of Chinese culture from a man who also completely understood the West.;Cover; Copyright; Contents; Foreword by Graham Earnshaw; Preface; I. Introduction; II. Is Cooking an Art or a Science?; III. What is a Good Cook?; IV. What is Good Cooking?; V. Importance of Good Cooking; VI. Schools of Cooking in China; VII. Classification of Dishes; VIII. Instances of Special Chinese Delicacies and Their Preparation; IX. Hints on Cooking; X.A Talk on Chinese Wine; XI. Dining as an Art; XII. A Discourse on Tea. Cover Copyright Contents Foreword by Graham Earnshaw Preface I. Introduction II. Is Cooking an Art or a Science? III. What is a Good Cook? IV. What is Good Cooking? V. Importance of Good Cooking VI. Schools of Cooking in China VII. Classification of Dishes VIII. Instances of Special Chinese Delicacies and Their Preparation IX. Hints on Cooking X.A Talk on Chinese Wine XI. Dining as an Art XII. A Discourse on Tea.