Logo

What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Connect me to:
Home
Articles
Book reviews
Letters to the Editor
Newmans News and Notes
Recipes
Restaurant reviews

Article Index (all years, slow)
Article Index (2017)
Article Index (last 2 years)
Things others say
Related Links

Log In...
New User...
All Users...

On Our Bookshelves

by Jacqueline M. Newman

Resources

Fall Volume: 2007 Issue: 14(3) page(s): 20, 21, 22, 23, 26, and 27


Cookery volumes, as in the past, come before the cultural ones with no recipes. The recipes, one per cookbook, follow their commentary. Most cultural books have no recipes, but each of them shares knowledge that enhances understandings about Chinese food. They need to be seen individually in the Book Reviews, and in this issue are:

Revolutionary Chinese Cookbook by Fuchsia Dunlop,
China Modern by Huang Ching-He,
Shun Lee Cookbook, The by Michael Tong,
Last Chinese Chef, The by Nicole Mones,
Bob Chinn's Crab House Cookbook by Serena Jeow Lucchesi with Marilyn Chinn Le Tourneau,
Canadians at Table by Dorothy Duncan,
Not Just a Food Guide: Shanghai by Angie Eagen, Justina Tulloch, and Mabel Hu, and
Illustrated Chinese Materia Medica, An by Wu Jing_Nuan.

                                                                                                                                                       
Flavor and Fortune is a magazine of:

Copyright © 1994-2017 by ISACC, all rights reserved
Address
3 Jefferson Ferry Drive
S. Setauket NY 11720