Chinese Gastronomy

That's a sweeping statement, but for those who REALLY want to understand the "why" instead of just the "how" of Chinese cuisine, this is the book for you. It hasn't got an encyclopedic array of recipes (although it has plenty), but each one is illustrative of the point that the authors are trying to make in their wonderfully written, subtly humorous text. This is the book I always give as a gift to people who want to truly learn about Chinese cuisine (otherwise, I often give Gloria Bley Miller's "The Thousand Recipe Chinese Cookbook," which certainly gives plenty of "what"). It's a pity that the original title, "Chinese Gastronomy," while perfectly descriptive, has such an inaccessible, elitist ring to it. I'm sure it put a number of potential buyers off. Clearly the authors thought so too: in a 1996 Tuttle reprint (easier to find that the 1969 original), this book was wisely--if less distinctively--renamed "The Art of Chinese Cuisine." The recipes for Economy Sauce, Pearl Balls (best recipe ever for this popular dim sum treat), and Spiced Tangerine Chicken alone make it worth the price--to say nothing of the fascinating text.