Seattle Weekly Cooks the Tea Eggs

Making Tea Eggs and Learning Chinese Cooking

Nicole Sprinkle at the Seattle Weekly cooked the Tea Eggs from Phoenix Claws and Jade Trees and reminisced about the times when she was living in Taiwan. Sprinkle also said that, “Like Julia Child’s Mastering the Art of French Cooking, it’s a foundation-laying book that rewards patience and rigor and encompasses all the nuances of the cuisine.”

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.