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.

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IACP Julia Child First Book Award

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.

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Read What Fine Cooking Says About Phoenix Claws and Jade Trees

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.

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