The Cuisine
of Cathay: The Culinary Culture of China is a comprehensive cookbook and
cultural guide by Genia Himes Lee, first published in 1983. The book is noted
for being a visually rich and "ambitious" guide to Chinese culinary
arts.
Key Book
Features
Comprehensive
Content: The book spans 250 pages and includes recipes illustrated with
full-color photographs.
Technique
Guides: Beyond standard recipes, it features color-illustrated chapters on
specific technical skills such as:
Carving and
deboning.
Table
settings and cookware.
General
Chinese cooking techniques.
Structure: It
covers various courses, including soups, starters, main courses, vegetables,
rice, noodles, and desserts.
Publication
Details:
First
Edition: 1983 by Chopping Board Place (Gainesville, Florida).
Later
Editions: Reprinted in 1985 by Seaside Pub.
About the
Author
Genia Lee was
a prominent figure in the Gainesville, Florida, culinary scene during the late
20th century. She operated the Cathay Tea House, a popular restaurant in
Gainesville circa 1980. Many of the recipes in the book were staples on the
restaurant's daily menu. She is described by former staff as a
"genius" at Chinese cooking and culture.
Legacy and
Availability
While the
book is considered a vintage title, it is frequently found as a collectible,
often with the author's signature. It is valued by readers for its ability to
"unmystify" complex Asian ingredients and methods.