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The Last Chinese Chef: A Novel

Amazon.com Price:  $9.03 (as of 01/05/2019 16:18 PST- Details)

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Description

This alluring novel of friendship, love, and cuisine brings the best-selling writer of Lost in Translation and A Cup of Light to one of the most great Chinese subjects: food. As in her previous novels, Mones’s 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 creator, 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.

Nicole Mones has mined the endless riches of China once again in The Last Chinese Chef. This time she hits the trifecta: the personal stories of Sam and Maggie, the history and lore of Chinese cuisine, and an inside look at cultural dislocation. Maggie McElroy is a widowed American food creator who is suddenly confronted with a paternity claim against her late husband’s estate–by a Chinese family. Her editor offers her another reason to go to Beijing: write an editorial about a rising young Chinese-American-Jewish chef, Sam Liang. Having sold the home she had with her late husband Matt and reduced her possessions to only the barest necessities, with her life feeling as though it is contracting around her, Maggie embraces the oppportunity to sort out her feelings about Matt’s supposed infidelity and do some work at the same time.

She and Sam hit it off right away, even supposing he is involved in a very important competition for a place on the Chinese national cooking team for the 2008 Olympics. They go back and forth together to the south of China where she meets her husband’s conceivable daughter–with Sam standing by to act as translator–and where Maggie meets much of Sam’s family. He has been welcomed back with open arms, even supposing he now and again feels that he has one foot in China and one in Ohio. The Beijing uncles and the Hangzhou uncle are a raucous, loving, argumentative bunch of foodies who advise Sam about menus, encourage a romance with Maggie, make him start over again when the dish isn’t perfect, and alternately praise and criticize his cooking.

Maggie loves being in the course of it all and finds herself more and more drawn to Sam. She begins, with Sam’s help, to see food as “healing” and understands the guanxi or “connectedness” that takes place around food. At the beginning of each chapter is a paragraph taken from a book entitled The Last Chinese Chef, written by Sam’s grandfather and translated by Sam and his father. Mones has written that book, too, which is an explanation of the place of food in Chinese history and family life. The novel is rich with meaning and lore and an examination of loving relationships. Don’t even touch this book when you’re hungry. The descriptions make the aromas and textures go with the flow right off the page. —Valerie Ryan

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