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

by Susanna Foo

Paperback, 2002


Call number

Chinese -- FOO

Call number

Chinese -- FOO


Houghton Mifflin Harcourt (2002), Paperback, 352 pages


Susanna Foo has been consistently acclaimed for her stunning interpretations of Chinese food and hailed as one of America’s best chefs by publications as diverse as Esquire, Food & Wine, and USA Today. In this book, she shares the revolutionary recipes that established her reputation, from Crab Sui Mei with Red Bell Pepper Sauce to Soy-Braised Cornish Hens. Each one relies on straightforward preparation and easily available ingredients, illustrating Foo’s belief that good Chinese food is every bit as easy to prepare as Italian food and relies on the same principles of simplicity and freshness.

Physical description

352 p.; 9.96 inches

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