When I started cooking Chinese food in college, I began to search for a suitable cookbook. I wanted one that plainly yet comprehensively explained Chinese cooking techniques, and also contained some historical and cultural information to put these techniques in context. Unfortunately, I was not able to find a cookbook that came close to meeting my needs.
Gathering Chinese cooking information became a fascinating project for me. For years I collected cookbooks, essays, and historical texts on Chinese cooking in both Chinese and English. I started recording my recipes as I cooked different dishes at home. My fantasy was to some day actually published what I’ve learned.
Three years ago I was offered the opportunity to make this book a reality. After further research and recipe testing, my new cookbook Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking is finally going to be released.
On September 29, 2015 the cookbook will be available to the public and I hope Chinese food enthusiasts will finally have a cookbook that demystifies the Chinese cooking techniques, and makes it possible for home cooks and professionals alike to understand this ancient cuisine well enough to recreate authentic Chinese dishes and adapt them innovatively.
