The Art of Eating

Author: Liu Fang
Publisher:
Publish Date: 2003-02-01
Features: If you're currently struggling through the last half-hour before leaving the office or on a Friday night unwilling to go to bed early, then you absolutely must not open this book—it will only make you instantly hungry. Diced chicken with hot pot sauce and chicken soup, honey-glazed ham without honey, braised tofu with red dates—these are all the most ordinary of home-cooked dishes. With a masterful touch, it's nearly impossible not to salivate while reading about them! The Chinese people have always held that food is the first necessity of life. Su Dongpo had "Dongpo's Cookbook," Yuan Mei had "Suiyuan's Eatery," which shows that eating is not just a subject of study but also an art. This book is a cookbook written by Ms. Liu Fang in the style of prose, drawing on her years of culinary expertise. Everything from delicacies to simple vegetables can be written about; beautiful and edible flowers can also be included in dishes. The text also frequently recalls the joys of her childhood life on the mainland and mentions interesting anecdotes, such as how delicious the fried sauce noodles made by Ms. Chen Wangjiezi (the wife of Chen Zifan) were.