What happened in Los Angeles on Sunday, April 3, 2016, would have been unimaginable in 2007 when I started my Chinese cooking blog, Red Cook. And equally unthinkable in 2011, when after only in existence for about three years, it was nominated for the James Beard Award. Although for years I had already imagined writing a Chinese cookbook, it was still pretty much a far off dream. That is until May of 2012 when I signed a contract with Clarkson Potter to write a technique-centric Chinese cookbook.
After three long years of researching and writing, Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking was released last September and received excellent press. In March the IACP (International Association of Culinary Professional) nominated the book for IACP Cookbook Awards in two categories including Culinary Travel and the Julia Child First Book.
I traveled to Los Angeles in April for the IACP conference, and anxiously anticipating the award ceremony while attending many educational sessions. When another book won in the Culinary Travel category I pinned all my hopes on the Julia Child First Book Award. Then the winner was announced and I could hardly believe I won. My heart pounded loudly rendering me unable to speak when I went up on the stage to receive the award. Years of cooking and researching Chinese food finally paid off when I received this recognition from my colleagues.
The success of this book is the collective work of many people and there are too numerous to mention here, but I thank them all. If you are just discovering Phoenix Claws and Jade Trees, I hope you will enjoy the fruit of our combined efforts to provide you with the best cookbook for learning to prepare authentic Chinese cuisine.
