标题: A Review of 2 Cook Books on Chinese Cooking [打印本页] 作者: choi 时间: 9-29-2016 14:05 标题: A Review of 2 Cook Books on Chinese Cooking Sara Bonisteel, The Year of the Wok; A journalist and an illustrator explore Chinese cooking. New York Times, Sept 29, 2016. http://www.nytimes.com/2016/09/2 ... rolyn-phillips.html
My comment:
(a) This is a review of two cook books.
(i) Fuchsia Dunlop, Land of Fish and Rice; Recipes from the culinary heart of China. W. W. Norton & Co, 2016; and
(ii) Carolyn Phillips, All Under Heaven; Recipes from the 35 cuisines of China. Ten Speed Press, 2016.
(b) " 'Whereas Cantonese food, they say, is too raw and wild, Sichuanese is too hot and northern cooking is too salty, the food of Jiangnan is both so varied that one never tires of it and so harmonious that it calms the mind as well as the palate,' Ms Dunlop writes."
Come to think about it, Taiwanese, including me, are unaware that is such a thing as northern or Jiangnan 江南 cooking.
(c) " 'All Under Heaven' follows the illustrated tradition of books like Shizuo Tsuji's 'Japanese Cooking: A Simple Art' and Julia Child's 'Mastering the Art of French Cooking,' and therein lies its strength. Ms Phillips's simple line drawings cover everything from pulling noodles to removing pig hairs. It's almost as good as watching over the chef's shoulder."
(i) Last thing first: Here is the blog of Ms Phillips, which shows two illustrations in her book.
(C) Shizuo Tsuji, Japanese Cooking; A simple art. Kōdansha 講談社 1980.
(D) an illustration at page 250 of the above book.
Brandon Lee, Explore Art Shizuo, Shizuo Tsuji, and More! Pinterest, undated. https://www.pinterest.com/pin/457889487084475541/
(iii)
(A) Simone Beck, Louisette Bertholle, and Julia Child, Mastering the Art of French Cooking. Knopf, vol 1 (1961) and vol 2 (1970).
(B) The entire volume 1 (1961):