Chinese Cuisine: The Fabulous Flavors & Innovative Recipes of North America's Finest Chinese Cook

by Susanna Foo

Book Overview

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... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 1881527948
• ISBN13: 9781881527947
• Release Date: January 1995
• Publisher: Houghton Mifflin
• Length: 352 Pages
• Weight: 2.65 lbs.
• Dimensions: 1.0" x 7.7" x 10.6"

Customer Reviews

One of my favorite cookbooks

We bought this book after eating in Susanna Foo's Restaurant in Philadelphia, and both the restaurant and the book are fantastic. Every recipe works beautifully, and some have become very regular meals for our family. We have no problems getting the ingredients at our local grocery store. We've found that the subtle flavors and combinations are best if you follow the recipes closely - they have obviously been tested and optimized already.

Fusion plus Tradition

So many of my childhood favorites are in this book, which I thought could only be bought and never made by me. Having been to her restaurant several times and college in Philadelphia, I was given her cook book as a present. Being known for fusion cooking, due to her culinary training, I was so suprised at how many traditional chinese recipes are in her book like marbled tea eggs, hot and sour soup, dumplings, various pancakes and really good instructions and diagrams on how to roll the dough, wrap the dumplings, etc. Hats off to Susanna Foo for compiling such a good cook book with interesting antedotes regarding how the various foods invoke her childhood memories, making it an interesting read as well.

Forget Ever Going to Any Old Take-Out Again!

Susanna Foo has proved to us that Chinese Food is not Soy Sauce, Baby Corn and Cornstarch. It is a simple combination of flavors just like Italian or French cooking, without complicated techiniques. I have always loved chinese food and I read this cookbook over and over again getting ideas of what kind of things to make and getting ideas about who can clean up after me! The best things in the book are the breads, and I cannot tell you how many times I have made Scallion Pancakes. I have only one complaint about her book. When making the scallion pancakes, disreagard the whole rolling and filling process. Just mix the scallions in with the flour and then add the boiling water.

THE COOKBOOK OF THE DECADE

THE SUSANNA FOO COOKBOOK IS ONE TRUE MASTERPIECE - A MUST FOR EVERY SERIOUS COOK (BOTH NEW AND EXPERIENCED). I HAVE BEEN COOKING FROM THE BOOK NONSTOP SINCE I BOUGHT IT LAST WINTER. THE RECIPE FOR STIR-FRIED RICE WITH TOMATOES AND BASIL IS WORTH EVERY PENNY OF THE BOOK'S COST. THE RECIPES ARE UNQUESTIONABLY CLEAR AND SIMPLE. THE INGREDIENTS ARE VERY EASY TO FIND AT LOCAL SUPERMARKETS AND THAT'S WHAT MAKES THE BOOK SOOOOO WONDERFUL, UNLIKE MOST INTERNATIONAL COOKBOOKS. NEXT TIME WHEN YOU NEED TO ADD A REFRESHING COOKBOOK FOR YOUR KITCHEN OR TO GIVE AWAY AS A GIFT, THIS IS THE ONE! TRUST ME BECAUSE I OWN AN ENORMOUS COLLECTION OF COOKBOOKS (OVER 1000 TITLES). YOU WON'T BE DISAPPOINTED