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.
On September 27, I sat down in the studio of the Heritage Radio Network, at the back of Roberta's in Bushwick neighborhood of Brooklyn, with Cathy Erway. Cathy is the host of the Eat Your Words program, and we chatted about regional Chinese food, exotic ingredients and how Chinese cuisine has become a main stream food of America. Listen to the interview on the Heritage Radio Network Web site.
The Red Cooked Pork recipe was excerpted in the September 11, 2015 issue of The Week. Readers of the magazine enthusiastically responded to the recipe by writing to me with praises and queries.
Phoenix Claws and Jade Trees received a starred review in Publishers Weekly this week. The review describe it as "Part instruction manual and part cookbook, this collection demystifies Chinese cuisine by focusing on cooking technique." The review also concluded that "This extraordinary collection is a must-have for anyone interested in Chinese cuisine."
After more than three years of research and recipe testing, my new cookbook Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking will be officially available on September 29. Glowing reviews are beginning to come in, so get a copy for yourself. The book is available for pre-order on Amazon.com.