This alluring novel of friendship, love, and cuisine brings the bestselling author of Lost in Translation and A Cup of Light to one of the great Chinese subjects: food. As in her previous novels, Mones’ captivating story also brings into focus a changing China — this time the hidden world of high culinary culture.
When Maggie McElroy, a widowed American food writer, learns of a Chinese paternity claim against her late husband’s estate, she has to go immediately to Beijing. She asks her magazine for time off, but her editor counters with an assignment: to profile the rising culinary star Sam Liang.
In China, Maggie unties the knots of her husband’s past, finding out more than she expected about him and about herself. With Sam as her guide, she is also drawn deep into a world of food rooted in centuries of history and philosophy. To her surprise, she begins to be transformed by the cuisine, by Sam’s family — a querulous but loving pack of cooks and diners — and most of all by Sam himself.
The Last Chinese Chef is the exhilarating story of a woman regaining her soul in the most unexpected of places.
Flatbreads from around the continent
Beyond a supporting role
The great Sicilian-Neapolitan kitchen rivalry
Five ideas each month for eating better