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.
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.
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”
Nicole Sprinkle at the Seattle Weekly cooked the Tea Eggs from Phoenix Claws and Jade Trees and reminisced about the times when she was living in Taiwan.
The Milwaukee Wisconsin Journal Sentinel conducted at interview with Kian Lam Kho highlighting the importance of cooking techniques and understanding the history behind the cuisine.
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.
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.”