How can you not love a book that has a section called “How to Choose a Cook”? In Five Treasures of Chinese Cuisine (1977), authors Flora Chang, from Fuzhou, Fujian province, and her friend Gaynell Fuchs, from Windsor, Connecticut, are being a little tongue-in-cheek when they write, “While it is doubtful if many of our readers will be in a position to hire a Chinese cook, some suggestions on how to judge a cook may come in handy when appraising one’s own efforts […]“In China the cook would be…
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