Preface by Paul Levy

The authors are grateful to George Lang for reviewing the manuscript and for contributing his discerning and knowledgeable suggestions.

There are now many books in English on Chinese food and Chinese cookery; Chinese Gastronomy, first published in 1969, is one of the few that is a necessary part of the library of any connoisseur of Chinese food. The memory of the writer and artist Lin Yutang is revered by those who are serious about Chinese food, and this book by his daughter, Hsiang Ju Lin, assisted by his wife, Tsuifeng Lin, reflects many of the ideas of the writer, painter and sage who was their father and husband.