Synopsis
Named an Outstanding Chef by Gourmet and Food & Wine magazines, Susanna Foo makes Chinese cooking simple in this innovative cookbook.
| Details | | Publication Date: | 1997-08-01 |
| Size | | Height: | 10.3 in | | Width: | 7.3 in | | Thickness: | 1.0 in | | Weight: | 32.0 oz |
Industry Reviews
Foo is the chef/owner of a well-known Philadelphia restaurant, and here she presents the sophisticated and unusual dishes she serves there, along with lots of information about Chinese food in general. Born in Inner Mongolia, she grew up in Taiwan and through her own family and her mother-in-law was exposed to the cooking of many regions of China. She has distilled these influences into her own unique style, using the ingredients of her adopted country and also drawing on her culinary education here to create dishes like Veal Dumplings in Ancho Chile Sauce and Sun-Dried Tomatoes, Black Bean, and Eggplant Salsa. Yet none of these seems contrived Foo's imaginative combinations make sense. There are classics, too, and lots of background material on Chinese ingredients and food traditions, as well as many childhood memories. Foo has an engaging style, and her recipes are clear and well written. Highly recommended. [Homestyle Main Selection.]
Adams
Highly regarded owner/chef of the Philadelphia restaurant Susanna's, the author claims a unique culinary development, from a childhood in Inner Mongolia to her education in Taiwan in eight regional Chinese cuisines and finally to training at the Culinary Institute of America, where she learned to incorporate ingredients like portobello mushrooms and extra virgin olive oil into her repertoire. The recipes for which ``freshness, simplicity, and the preservation of the uniqueness of each ingredient'' is always the aim are organized by course (Soups; Desserts) and ingredients (Vegetables; Fish and Seafood) and preceded by helpful, anecdotal introductions. Opening with ``Dim Sum and Other Small Delights,'' Foo offers meticulous instructions on the surprisingly simple preparation of Chinese dumplings. Innovative, less expected recipes are found throughout, e.g., Jade Green Fried Rice with Crabmeat, which gains its rich color from shredded, diced spinach. Entrees are dazzling and streamlined: Prawns with Poached Pears and Curry Sauce features shrimp marinated in vodka and egg whites with a subtly flavored curry sauce that can be used in a variety of dishes. Sidebars on everything from taro root to lotus describe each ingredient and detail its uses and cultural history. For both novices and aficionados, this is a splendid invitation to make Chinese food at home. Homestyle Book Club selection; author tour. (Oct.)
Bernstein
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