It has a basic Chinese and Taiwanese menu oriented toward family-style meals. “Pork” slices are crafted out of wheat gluten and kung pao “chicken” has the same mouth-feel as regular poultry.

In “Chinese Menu,” Grace Lin takes readers and eaters on a food tour that dates back to 7000 B.C. By Elisabeth Egan There are few leather-bound books more satisfying to pore over than the ones ...