Michael Field New York Reviewer of cook Books1967

19 Jul

The Yellow Peril by Michael Field was published in The New York Review of Books in 1967
the review about Chinese cooking shows his skill as a writer and maybe that is why he was chosen by Time Life, as the chief Editor for the Foods of the World series.
“The classic Chinese cuisine is almost always so sharply antithetic to the goals of Western cooking that we must view as a significant culinary development the great number of Chinese cookbooks being written and sold in the United States today. This is comparable to a similar expansion of interest in French cooking some years ago, but learning how to cook the Chinese way confronts the amateur cook—whatever his degree of competence in the kitchen—with a larger challenge.
It assumes the ability to hold in suspension a lifetime of rigidly ordered responses to ingredients, implements, sequence, and procedures, and to allow, as it were, a totally new set of
mechanisms to take over. Even more importantly, it demands…”

You can read more at:
http://www.nybooks.com/articles/archives/1967/dec/07/the-yellow-peril/
 

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