Very old fashioned at this point, but it was a mainstay for even the Chinese from SF's Chinatown in it's day. ( )

Salty Bland Sweet Sour Bitter Hot Fragrant Golden.Strehl #55. 9th printing. 1st pub 1963. From San Fancisco's Chinatown. Secrets of Cantonese Cookery. ( )

This will be a serviceable go-to cookbook for some of the basic Chinese food dishes we enjoy. I liked they way he talked about how the Chinese view food differently than the West. Much of the food is paired because of the symbolism of the ingredients, and of course they taste great too, but it has meaning beyond the flavor and nutrition of the dish. He speaks as if we should have no problem finding ingredients like 1000 year old eggs (which are really only 100 days old), bird's nests for soup, dried shark fins, etc. I suppose that is because he is writing from San Francisco's Chinatown. He and the co-author wrote it more for young Chinese Americans to learn the cuisine than for Americans.

My only annoyance with it were the MANY times he repeated how ancient the Chinese cuisine is and how superior their taste is. Once or twice, sure, I could handle that, but almost EVERY recipe or chapter intro? He protesteth too much. ( )

Very old fashioned at this point, but it was a mainstay for even the Chinese from SF's Chinatown in it's day. ( )