Thursday, February 6, 2014

Irene Kuo's "The Key to Chinese Cooking" considered yet again

I've been thinking yet again of  The Key To Chinese Cooking by Irene Kuo. I've quoted from it before, and God willing, insh'Allah, I'll quote from it again. But this quote is not from the book — it's from the book's jacket. I like it tremendously. And I'm betting that it's the work of Judith Jones, the estimable Alfred A. Knopf editor who commissioned Madame Kuo's book, and who was the editor of Julia Childs' The Art of French Cooking.

"It is impossible to do more than suggest the richness and clarity of this book. Everything is here — every piece of information you need about planning, buying, preparing, cooking, timing, serving, menu suggestions, etc.  Irene Kuo is at your side. Open to any page and you will immediately recognize the true and unmistakable voice of someone who knows how, and knows how to make you know how. "

And then, immediately below, the only photo of Irene Kuo I've ever seen, cleaver in classic chopping hold — as opposed to cutting or mincing or shredding or smashing holds, all of which her mighty book describes, counsels, and prescribes according to need. She's right-handed, and because the photo is black & white, I'm only guessing that her nails are lacquered red to match the book's original dust cover, red for joy, red for good fortune, red for fire, red for luck.  

1 comment:

Carolyn Heinze said...
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