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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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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Talking Chinese Cooking History with Linda Cook Palaccio

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.

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A Chat with Cathy Erway

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.

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