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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Excerpt in “The Week”

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.

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A Starred Review in Publishers Weekly

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."

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