Craig Claiborne The New York Times
A labor of love...Should be treasured by anyone with a serious interest in the Chinese cuisine.
Mark Bittman The New York Times
Stands the test of time...still the best guide to Chinese cooking for those with little or no experience.The Washington Post
Gives enormous amounts of information absolutely not available elsewhere. Far and away the best.The Wall Street Journal
This is the best and most comprehensive Chinese cookbook yet published in America.
About the Author
Gloria Bley Miller is a professional writer with a varied background in education and the fine arts. Unable to find a complete basic Chinese cookbook, she began to pursue the knowledge of Chinese cooking on her own, haunting Chinese grocery stores, eating in all kinds of Chinese restaurants both at home and abroad, comparing notes with Chinese friends, and, most important, constantly cooking and experimenting in her own kitchen. This cookbook is the result. Miller lives in New York with her husband, a sculptor.
Thollander knew how to live: art, travel, food, music, and writing were all central to his life. He was a Napa Valley-based painter and illustrator.