Susanna Foo Chinese Cuisine: The Fabulous Flavors and Innovative Recipes of North America's Finest Chinese Cook

by Susanna Foo

Paperback, 2002

Status

Call number

Chinese -- FOO

Call number

Chinese -- FOO

Publication

Houghton Mifflin Harcourt (2002), Paperback, 352 pages

Description

Susanna Foo has consistently been acclaimed for serving the best and most exciting Chinese food in North America. Gourmet, Food & Wine, Esquire, Zagat and the James Beard Society have all singled her out as one of America's leading chefs. Now Susanna Foo shares the recipes that established her reputation, and the results are nothing short of revolutionary. The book will open a new world to those who are intimidated by the strange ingredients and complicated techniques of Chinese cooking. Foo's recipes don't call for the usual combination of soy sauce, sesame oil, rice wine, vinegar and sugar, and they don't rely on complicated stir-frying. Instead, they feature simple techniques and readily available fresh ingredients. With this book, you'll be able to duplicate Foo's elegant yet simple food: --Curried Chicken Dumplings --Crab Sui Mei with Red Bell Pepper Sauce --Cold Beer Shrimp --Seafood Wonton Soup --Fresh Water Chestnut, Arugula and Endive Salad --French Beans and Asparagus with Mu… (more)

Physical description

352 p.; 9.96 inches

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