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

Shelburne, VT: Chapters Publishing Ltd, 1995. Presumed First Edition, First printing. Hardcover. Very good/Very good. Louis B. Wallach (Photographer). 352 pages. Endpaper map. Map. Illustrations (color). Mail-Order Sources. Index. Foreword by Amy Tan. Signed by author on half-title page. A culinary pioneer, Susanna Foo helped bring gourmet Chinese food to America. Susanna has been acknowledged as one of the best Chinese chefs in the country by USA Today and hailed as an innovator by Gourmet, Food & Wine, Esquire and The New York Times. With two cookbooks and two James Beard Awards, Foo is highly decorated in the food world and knows that altering the ordinary is the key to success. Susanna Foo's influences are derived from her upbringing in Taiwan, and her training at the Culinary Institute of America in Hyde Park, N.Y. "Modern Chinese" is the fusion of classical Chinese and fresh Western ingredients with Foo's signature French style of cooking. 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.