For those of us who grew up eating dim sum on Sundays, this book feels like a wink-wink-nudge-nudge, if-you-know-you-know ...

Before diving into recipes, the book offers a foundation on how to build a modern Chinese pantry, stocking ingredients with saltiness, umami, sweetness, sourness, spice, and bitterness that create ...

It goes back millennia. Can you talk about how Chinese culture is guided by food? I think that the Chinese, as I argue in the book, have identified themselves since ancient times as people who eat ...

Click here to subscribe. When you open Hsiao-Ching Chou’s Chinese Soul Food, you’re going to immediately want to make dumplings. The 257-page cookbook ($24.95), published by Sasquatch Books on January ...

Michelle T. King's new book is about a pioneering cook who brought Chinese food to the world, Fu Pei-mei. NPR's Scott Simon talks with King about her and about the book, "Chop Fry Watch Learn.

Make Betty Liu's pan-seared duck breasts with scallion-crisped rice, miso-sesame chicken with pearl barley and fried farro with lap cheong and cabbage You can save this article by registering for ...

By Dwight Garner When you purchase an independently reviewed book through our site, we earn an affiliate commission. INVITATION TO A BANQUET: The Story of Chinese Food, by Fuchsia Dunlop “A ...

“(It) was probably another 10 years before I felt comfortable expressing something of my own through Chinese food.” The book’s 85 recipes span appetizers, street snacks, main ...

In Chinese culture, 88 is a lucky number ... But Doiron has become a go-to source for her plant-forward and pescatarian recipes. Her book includes plenty of creative bowls, mains, and sides ...

Fu’s already-mounting popularity ascended to even greater heights after her bilingual “Pei Mei’s Chinese Cook Book” was released in 1969. Differing from other cookbooks of the time ...