NYT: Chinese Cooking Looks Back to the Past

Julia Moskin of the New York Times wrote about a trend on how Chinese American chefs are reaching back to the Chinese cooking past to create new and exciting dishes at their restaurants. She singled out Phoenix Claws and Jade Trees as the “magisterial new book” that offers the background for classic Chinese cooking techniques.

Leave a Reply

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