Saveur.com thought Phoenix Claws and Jade Trees was impressed by the techniques driven focus of Phoenix Claws and Jade Trees. They wrote how there are “4 ways to upgrade your Chinese food” at home. Read more about what they say and learn how you can upgrade your Chinese cooking as well.
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.
CTV Vancouver included a segment in their morning news show “Morning Live” to show how to make Red Cooked Pork. It was so much fun talking about Phoenix Claws and Jade Trees as well as doing a demo on making the recipe.
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.
Melissa Clark sat down with me and talked about how Chinese cooking techniques are different from Western ones. Phoenix Claws and Jade Trees will show you how to properly learn Chinese cooking techniques commonly used in the home kitchen.
The Seattle Times recommended ten holiday cookbooks idea and Phoenix Claws and Jade Trees was one of them. The recommendation suggested that the book is “An attractive, knowledgeable yet accessible guide to cooking Chinese food, focusing on techniques from stir-frying to smoking”
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.
The Milwaukee Wisconsin Journal Sentinel conducted at interview with Kian Lam Kho highlighting the importance of cooking techniques and understanding the history behind the cuisine.
According to Joanne Smart of Fine Cooking magazine, “If you’ve wanted to cook authentic Chinese food but have felt a little put off by unfamiliar ingredients or techniques, then run, don’t walk, to buy this book.” Read the review at the Fine Cooking Web site.
On October 8th 2015 I sat down with Linda Cook Pelaccio at the Heritage Radio Network (HRN) studio. We talked about how Chinese cooking history defined some of what we now know as Chinese food. From naming of dishes to the use of ingredients and the cooking techniques.