Source: https://commons.wikimedia.org/wiki/File:Mission_Control_Celebrates_-_GPN-2000-001313.jpg By: NASA

Famous People like my Book!

In anticipation of the launch of my book Recipes from the Garden of Contentment: Yuan Mei’s Manual of Gastronomy later this autumn, we have started asking for comments from range of authors and I am thrilled to have such fantastic endorsements of them. Here’s a selection so far:

“Food historians rejoice: at last a complete translation of the 18th century classic of Chinese gastronomy. The recipes range from exotic to homey and comforting and most can be cooked in an ordinary kitchen. Yuan Mei also offers sage advice on choosing ingredients, how to combine flavors and introduces techniques that will be unfamiliar in the West; in many respects he is the Brillat-Savarin of Chinese cuisine and is equally opinionated and funny.”
Ken Albala, author of Three World Cuisines and Noodle Soup: Recipes, Techniques, Obsession

“Finally: a lively, scholarly and usefully-annotated English translation of Yuan Mei’s seminal cookbook and culinary treatise that captures the spirit of the original work. Sean Chen and his team have performed a great service for the world of gastronomy by making this fascinating text accessible to English-speaking readers.”
Fuchsia Dunlop, author of Land of Fish and Rice and other cookery books

“The publication of the bilingual edition of Recipes from the Garden of Contentment: Yuan Mei’s Manual of Gastronomy is indeed a landmark event and not only in culinary scholarship. Yuan’s wit and love of food is an added bonus and greatly enhances our understanding of one of the world’s greatest cuisines.”
Ken Hom, OBE, author of My Stir-fried Life and other cookery books

“Chinese cuisine is often misunderstood, mistaking one of the most delicate, beautiful, and tasty cuisines for Americanized semi-fast food. This books explains the complexities and delicacies of Chinese food. I enjoyed reading it very much, and recommend it for anyone who loves food.”
Kai-Fu Lee, AI expert, author of AI Superpowers, former president of Google China

“The Suiyuan Shidan is a classic and two centuries later it still sparkles with Yuan’s irascible charm, his epic passion for food, and his near-religious devotion to the pleasures of the senses.”
Nicole Mones, author of The Last Chinese Chef and other novels

“The Suiyuan Shidan is one of China’s greatest classical cookbooks. It is also unique in that it beguiles its readers with wit, intelligence, and brevity, much like Fernand Point’s Ma Gastronomie. Translating something as difficult as this is therefore an event worth celebrating, and kudos go out to Sean Chen for his meticulously scholarly approach. Open the cover and prepare to be enchanted.”
Carolyn Phillips, author of All Under Heaven and The Dim Sum Field Guide

Needless to say, I was completely unprepared, absolutely bowled over, by these kinds words from Ken Albala, Fuchsia Dunlop, Ken Kom, Kai-Fu Lee, Nicole Mones, and Carolyn Phillips.

Thank you!

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2 thoughts on “Famous People like my Book!”

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