Chapter 1 Gourmet Cuisine Has Particular Appeal to One Who Has Known Hunger Chapter 2 Maxim's and the Alley Wedding Feast Chapter 3 From Unskilled Laborer to Head Chef Chapter 4 The "Four Young Beijing Masters" of Chinese Cuisine Chapter 5 Aniseed Peas and Caobang-flavored Tofu Chapter 6 The Taipei Reputation Maker Chapter 7 Salt Chapter 8 The Showdown Between Top-notch Chinese and French Chefs Chapter 9 Moved Beyond Measure When Giving a Lecture at Le Cordon Bleu Chapter 10 Doing Something for Future Chefs Chapter 11 The Way Forward to New-swle Chinese Cuisine Chapter 12 Yami: Private Middle Class Banquets Chapter 13 A Cooking Fanatic Chapter 14 Delicious Dining Is a Chef's Supreme Realm
