BOOK REVIEWS
215
Part One describes some of the daily meals and is true of North China. The chapter on Etiquette is lightly written, and within limitations accurate. I like the explicit instructions to a novice in the art of using chopsticks (k'uai tzu) which are clearly illustrated with line drawings by John Kirk Sewall.
The description of an informal dinner party gives the easy atmosphere of those days and Mr. Lan's party is believable. "The Life of the Party" describes some of the drinking games. The sing-song rhythm and the common code for matching fingers gives an idea of the wit and quickness of mind needed by the players. The possible origin of Chinese wine is given and many varieties are listed.
Descriptions of the kitchens--mostly in Peking restaurants surprise me because of the utensils described. I have found cooks with well-defined ideas on utensils, and the round-bottomed pan is best for steaming, sautéing and frying.
Part Two has an index to 50 recipes, mostly of Northern origin. Miss Lamb lists lard in most, but the best cooking oil from walnuts, peanuts or other vegetable sources are all from that region and are regarded as the best cooking medium. When black pepper is mentioned as a condiment the author means spiced rock salt for use with deep-fried dishes.
People with a knack for cooking could follow these recipes and produce good results. They should experiment with local produce if the given Chinese ingredients are not available. Dishes on the menu are varied and the simpler ones are described in the recipes. It is helpful that the English-Chinese list of foodstuffs has also Chinese characters for the various ingredients.
Messrs. Vetch and Lee Ltd. have reprinted this paperback which sells at H.K.$25.
Hong Kong, 1970,
ADA LUM
BOOK REVIEWS
215
Part One describes some of the daily meals and is true of North China. The chapter on Etiquette is lightly written, and within limitations accurate. I like the explicit instructions to a novice in the art of using chopsticks (k'uai tzu) which are clearly illustrated with line drawings by John Kirk Sewall.
The description of an informal dinner party gives the easy atmosphere of those days and Mr. Lan's party is believeable. "The Life of the Party' describes some of the drinking games. The sing-song rhythm and the common code for matching fingers gives an idea of the wit and quickness of mind needed by the players. The possible origin of Chinese wine is given and many varieties are listed.
Descriptions of the kitchens-- mostly in Peking restaurants surprise me because of the utensils described. I have found cooks with well-defined ideas on utensils, and the round-bottomed pan is best for steaming, sauteeing and frying.
Part Two has an index to 50 recipes, mostly of Northern origin. Miss Lamb lists lard in most, but the best cooking oil from walnuts, peanuts or other vegetable sources are all from that region and are regarded as the best cooking medium. When black pepper is mentioned as a condiment the author means spiced rock salt for use with deep fried dishes.
People with a knack for cooking could follow these recipes and produce good results. They should experiment with local produce if the given Chinese ingredients are not available. Dishes on the menu are varied and the simpler ones are described in the recipes. It is helpful that the English-Chinese list of foodstuffs has also Chinese characters for the various ingredients.
Messrs. Vetch and Lee Ltd. have reprinted this paperback which sells at H.K.$25.
Hong Kong, 1970,
ADA LUM
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