Not strictly cooking related, but I wanted to point you all in the direction of this edition of the Tao Te Ching. Philip Ivanhoe’s translation — the version that I teach — is a favorite. But this translation by Gia-Fu Feng looks very promising. And it comes (in Amazon’s words) with over a hundred new photographs by Jane English that help express the vast spirit of the Tao. I don’t quite know from expressing the vast spirit of the Tao. But based on what I’ve seen, the photographs are beautiful, and the book may well be worth it just for them.
