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."