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.
Evan Kleiman had a conversation with Kian on the Good Food program at KCRW and talked about cooking comfort Chinese food from home. http://blogs.kcrw.com/goodfood/2016/06/kian-lam-khos-three-cup-chicken/
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.
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"
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.