THE LAST CHINESE CHEF
Book ID/图书代码： 04940006B08722
English Summary/英文概要： The Last Chinese Chef is a story of food and love set in modern China. The novel opens as Maggie McElroy, an American food writer, is forced to make an unexpected trip to China to investigate a paternity suit against her husband’s estate. Almost a year after he died in an accident, a woman in China has filed a claim saying she has his child. Maggie must go sort it out. Her boss hands her an assignment to do on her trip: interview a half American/half Chinese chef. The grandson of a famous cook who wrote the 1925 food classic The Last Chinese Chef, Sam Liang was born and raised in the U.S. Sam now lives in China following the precepts of his grandfather’s book as a cook while translating it into English.
In China Maggie unties the knots of her husband’s past, finding out more than she anticipated 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--- and most of all by Sam himself.
Chinese Summary/中文概要： 本书讲述了一个发生在现代中国，关于美食和爱情的故事。小说的开场主人公玛吉是位美国美食作家，为了调查一起私生子诉讼案，赢得丈夫遗留下来的财产，不得不来到中国开始了一场意外之旅。自他丈夫死于车祸的一年后，突然有个中国籍女人上诉称已有了他的孩子，而玛吉必须前往中国把这一切调查清楚。这时玛吉的老板也交给她个任务：在中国采访一位一半美国一半中国血统的混血儿厨师山姆·梁，其祖父是著名的中国籍厨师，发明并攥写了一千九百二十五种经典食谱，山姆出生在美国，并在美国长大，如今住在中国，按照他祖父食谱中的精髓，他将其翻译成了英文。
在中国，玛吉对自己丈夫过去所发生一连串的事情进行了调查，发现的事情的真相远远超过她的预料。但在山姆的带领下，她沉醉在美食的世界里，和古老的文化哲学。更令人惊讶的是，她随着与山姆家人的相处和美食开始慢慢发生转变——而更多是因为山姆本人。
Awards/获奖情况：A stunning picture of a country caught between tradi6on and modern life. Her descrip6ons of Chinese food…will
really make your mouth water.—Entertainment Weekly
Effortlessly weaves together a fast-paced roman6c plot with profound precepts from ancient Chinese food culture…
Delicious.—Wall Street Journal
I don’t think there’s ever been anything quite like this. It’s a love story, it’s a mystery, and it’s also the most thorough
explana6on of Chinese food that I’ve ever read in the English language.—Ruth Reichl, NPR
About the Author/作者介绍： 《The Last Chinese Chef》是尼珂·莫恩丝（Nicole Mones）的第三本小说；她还是《Lost in Translation》、《A Cup of Light》两本书的作者，这两本书被译成十种语言。《Lost in Translation》一书获得了太平洋西北独立书店联盟书奖最佳小说奖和Janet Heidinger Kafka大奖。
自1999年以来，尼珂一直为《Gourmet》杂志攥写关于中国美食的稿子，报道了北京、上海、云南自治区等地的当地特别美食。她的文章还被刊登在洛杉矶时报和华盛顿邮报上。
Nicole Mones was awarded the Janet Heidinger Kafka Prize for her first novel, Lost in Translation.
The Last Chinese Chef is her third novel; she is also the author of the novels Lost in Translation and A Cup of Light, which are in print in ten languages. Lost in Translation, won the Pacific Northwest Bookseller’s Association Book Award and the Janet Heidinger Kafka Prize.
Since 1999 Nicole has written about Chinese food for Gourmet magazine, covering the food scenes in cities like Beijing, Shanghai, Yunnan Province. Her work has also appeared in the Los Angeles Times and Washington Post.
Format:HARDCOVER
Rights Status/版权销售情况：Simplified Chinese/简体中文：AVAILABLE
Complex/Traditional Chinese/繁体中文：AVAILABLE
Sales in other countries/其他国家销售情况：Rights sold: ANZ/4th Estate-HarperCollins; Italy/Neri Pozza
Previously Published by: Brazil/Objec6va; Bulgaria/Gourmet; Greece/Melani; Israel/Kinneret; Korea/Prunsoop;
Poland/??wiat Ksi????ki; Spain/Nabla Ediciones; Thailand/Ma6chon Publishing; Turkey/Dogan Kitap
原文第一章内容：暂无
手稿：暂无
大纲：暂无