I am a chef, author, and consultant, living and working primarily in New York City, best known for my restaurant, Chanterelle, which I owned and operated for 30 years. Chanterelle was much loved and highly regarded, receiving numerous accolades including 4 James Beard Foundation awards and 2 four-star reviews from the New York Times. I also wrote 2 cookbooks, Chanterelle, the Story and Recipes of a Restaurant Classic, and Staff Meals from Chanterelle. Though my first love is French cuisine, I have had a long-standing affair with Asian, primarily Chinese food. I love cooking Chinese for myself, friends, and family, and have also incorporated elements of the cuisine into my professional cooking.
For “Staff Meals” I chose to focus on the accessible, homey, and satisfying dishes that I prepared for the crew at Chanterelle restaurant, rather than the more complex and refined dishes served to our diners, which are featured in my second book, “Chanterelle”. The eclectic assortment of recipes in “Staff Meals” includes a number of Chinese and other Asian-inspired dishes.
An authoritative overview of Chinese techniques, ingredients, and tools, and an exemplary selection of recipes, written by an American who studied in China and fell in love with the cuisine. Tropp brings an outsider’s perspective and an academic’s rigor to the study and teaching of Chinese cuisine. The recipes are meticulous and detailed, and the introductions and technique notes are informative and personal.
Explanations of Chinese cooking techniques and tools also show how to adapt them to the contemporary American kitchen, while recipes encompass the full range of main dishes, appetizers, dim-sum, and soups
An intimate and unique celebration of Chinese culture and food, expounded through an in-depth contemplation of the wok, one of the world’s most versatile cooking tools. Young teaches us how to choose a wok, how to care for it, and how to use it in myriad ways, not just for stir fry.
Award-winning author Grace Young celebrates and demystifies the art of wok cooking for the Western home cook.
When Grace Young was a child, her father instilled in her a lasting appreciation of wok hay, the highly prized but elusive taste that food achieves when properly stir-fried in a wok. As an adult, Young aspired to create that taste in her own kitchen.
Grace Young's quest to master wok cooking led her throughout the United States, Hong Kong, and mainland China. Along with award-winning photographer Alan Richardson, Young sought the advice of home cooks, professional chefs, and esteemed culinary teachers like…
An excellent primer in the ingredients and techniques of Chinese cooking, with very instructive step by step photos from the pre youtube era by an experienced, knowledgeable and encouraging teacher. This book was one of the first Chinese cookbooks I acquired many years ago, and I still refer to it often.
A comprehensive, illustrated guide to the art of Chinese cooking provides step-by-step instruction in the basic techniques of Chinese cuisine and more than one hundred traditional recipes
It is difficult to choose just one of Eileen Yin-Fei Lo’s many books to recommend, but “Chinese Kitchen” is a great overview of Chinese cooking and food culture, with an excellent guide to ingredients, helpful photographs, and a well chosen array of recipes, ranging from simple home cooking to elaborate banquet dishes.
Eileen Yin-Fei Lo, author of award-winning cookbooks, menu developer for top Asian restaurants, and cooking teacher, presents her life's work. Reflecting on her life in food, including her childhood in Canton, China, where she learned to cook at her grandmother's side, Eileen has created an exhaustive cookbook of extensive scope. Everything about Chinese cooking has cultural significance, and much of what Eileen talks about in this book has never appeared in print before in the English language.
There are more than 250 recipes in all, including many classic banquet-style recipes, quite a number presented for the first time in the…
Written by another westerner who studied in China and fell in love with the food, in this case the distinctive food of Szechuan. Once again an outsider’s perspective allows for a clear step-by-step introduction to the flavors and recipes of a complex and delicious cuisine.
The food of the Sichuan region in southwest China is one of the world's great culinary secrets. Many of us know it for its "hot and spicy" reputation or a few of its most famous dishes, most notably Kung Pao chicken, but that is only the beginning. Sichuanese cuisine is legendary in China for its sophistication and astounding diversity: local gourmets claim the region boasts 5000 different dishes.
Fuchsia Dunlop fell in love with Sichuanese food on her first visit to the province ten years ago. The following year she went to live in the Sichuanese capital Chengdu, where she…
When two brothers discover a 300-year-old sausage-curing cabin on the side of a Slovenian mountain, it's love at first sight. But 300-year-old cabins come with 300 problems.
Dormice & Moonshine is the true story of an Englishman seduced by Slovenia. In the wake of a breakup, he seeks temporary refuge in his hinterland house, but what was meant as a pitstop becomes life-changing when he decides to stay. Along the way, he meets a colourful cross-section of Slovene society: from dormouse hunters, moonshine makers, beekeepers, and bitcoin miners, to a man who swam the Amazon, and a hilltop matriarch who teaches him the meaning of being 'priden'.
Struggling with Slovene, a language with grammar so complex it can cause brain damage, and battling bureaucracy, he explores the culture and characters of this underappreciated ex-Yugoslav republic, its wild beauty, and its wild animals.
A love letter to Slovenia, this rare, adventurous account follows a foreigner trying to build a new life — and rebuild an old house — in a young country still finding its own place in the world.
'Charming, funny, insightful, and moving. The perfect book for any Slovenophile' - Noah Charney, BBC presenter
'A rollicking and very affectionate tour' - Steve Fallon, author of Lonely Planet Slovenia
'Delivers discovery and adventure...captivating!' - Bartosz Stefaniak, editor, 3 Seas Europe
When two brothers discover a 300-year-old sausage-curing cabin on the side of a Slovenian mountain, it's love at first sight. But 300-year-old cabins come with 300 problems.
Dormice & Moonshine is the true story of an Englishman seduced by Slovenia. In the wake of a breakup, he seeks temporary refuge in his hinterland house but what was meant as…
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