Читать книгу Mrs. Ma's Chinese Cookbook - Nancy Chin - Страница 6

FOREWORD

There is an old Chinese saying: "When you prepare a dish, you must keep three things in mind: it must be pleasing to the eye, the aroma must be appealing, and it must be appetizing." For this reason, you can expect that each Chinese dish, whether the most economical or the most elaborate, will always be colorful, have a delightful aroma, and taste delicious.

Because I was born in a Manchurian banker's family, I never had the opportunity to prepare even one single Chinese dish while I was in China. It was only after my arrival in Japan that I became very enthusiastic about learning how to prepare Chinese dishes. I returned to Hong Kong several times, and during those sojourns I studied every phase of Chinese cooking. I was surprised and delighted to discover at that time that Chinese food was not only easy to prepare but economical as well.

In 1953 I was asked by the editor of one of Japan's foremost women's magazines, Fujin no Tomo, to submit a few Chinese recipes for the benefit of the readers. This led to the publication, in 1957, of my Chinese cookbook in Japanese, Chugoku no Katei Ryori, which was brought out under the auspices of this magazine. And the publication of my book led, in turn, to other interesting associations.

One result was that the mothers of the Parent-Teacher Association of the American School in Japan, which my children attend, asked me to give them lessons in Chinese cooking. Shortly after this, I was invited by Mrs. Fox, wife of Professor Guy Fox, of Michigan State University, to hold a class for the wives of Fulbright scholars in Japan. I was next honored with a request that I conduct classes for members of the Japanese Imperial Family, among whom were Princess Higashikuni, Princess Fushimi, Princess Kaya, Princess Ri, Princess Takeda, and others. Then came an invitation to instruct some of the teachers at the American School. Through these associations I was able to share my enthusiasm for the art of Chinese cooking with my friends from many parts of the world.

It was at the suggestion of one of the teachers at the American School that I began to work on an English translation of the cookbook that I had published in Japanese. I was extremely pleased at the great interest shown in my recipes and delighted to find a means of putting them before a wider public. I should therefore like to take advantage of this opportunity to thank all those friends who have encouraged me in my venture. I should also like to express my particular appreciation to the photographers Mr. Y. Saeki and Mr. H. Kakizaki, who provided, respectively, the colored and the black-and-white illustrations for the book.

Because I believe sincerely in the old Chinese proverb that says: "Good food brings happiness," I hope that you will have many enjoyable hours and much pleasure from the delicious dishes that this book will teach you how to prepare. I hope, too, that through the exchange of cooking experiences we may help to bring about closer friendship among the people of this world.

1960 NANCY CHIH MA