This author lived in China for 18 years, starting in 1977 after the Cultural Revolution, and became a food writer for Gourmet magazine. She is the perfect person to write about authentic Chinese food to an American audience.

I really enjoyed this book. The descriptions of cooking truly Chinese food (as opposed to an Americanized version) were amazing. That is not to say that I wanted to eat any of it; it certainly made me realize I’m not that adventurous of an eater!

This novel follows a widowed food writer overcome grief, and finding friendship and love, through writing about Chinese cuisine. I learned a lot, and was fascinated by the laborious Chinese cooking process. The plot is a sweet but simple– and sometimes improbable– construct with which to hang a feast of elaborate food preparation descriptions. I loved them all, and felt like I had visited, after having read this.

We also learn that Chinese food is about relationships, and not only relationships between flavors. In the west, plating is increasingly done individually, but never in China, where dishes are brought to the table for everyone to share. Being a chef there is about sharing food with loved ones. This is true even for restaurants, where people go to use food as a vehicle to be in relationship with one another.

You too may enjoy this quick, light, summer read, especially if you appreciate cooking or culture. I give it a breezy 5 stars; I slurped it up and licked the plate.