At his day job, Xu Long works endless hours in the sweltering kitchen of the Great Hall of the People, China's equivalent of the Capitol building. But for the last decade, when Xu, head chef of Western cuisine, chopped onions or grilled steaks for the Chinese leadership, his mind often drifted to his personal passion: money. Or, more specifically, ancient Jewish coins.
In December, the 47-year-old chef published a 575-page tome, "Money of Ancient Judea and Israel," the culmination of 10 painstaking years of . . .
Full story at: Los Angeles Times