"Chinese Cuisine Along the Grand Canal" was awarded the Gourmand World Cookbook Award of "Best Chinese Cuisine Cookbook in the USA" in 2015 and then went on to win "Gourmand Best in the World" Competition in 2015 in the category: Special Award of the Jury. Far more than a mere compilation of regional recipes, this unique work sheds light on the history, traditions, and lore of what some have called an Eighth Wonder of the World, China's remarkable Grand Canal. Centuries in the making, it is a vital link from a storied past to a rapidly modernized present. Author Irving Chang, 97, brings historical perspective to bear spanning the WW1 era to present day and draws from his own fascinating experiences. Embarking on this enchanting journey, aficionados of Chinese cuisine are provided a rare glimpse into the colorful locales and culinary history along the Grand Canal that are steeped in traditions of Old China. The author's explanations and personal stories make this book easy to follow and fun to read. Some of the recipes are from his late wife Wonona's previously unpublished collection, others the result of his own research into the ingredients and techniques of the region. He has also incorporated selected Western ingredients and contemporary kitchen equipment to bring about new combinations that are delicious, aesthetically appealing and healthful. Along with his late wife, Wonona, Mr. Chang co-authored three very successful and well-reviewed Chinese cookbooks from 1970 to 1985. They are "An Encyclopedia of Chinese Food and Cooking", and "Northern Chinese Cook Book" (Crown Publishers), and "Chinese Dessert, Dim Sum and Snack Cook Book" (Sterling Publishers). In 1994, they also co-founded "Flavor and Fortune Magazine", to which Mr. Chang still contributes, and is the still the only English-language periodical devoted to the history and pleasures of authentic Chinese cuisine.