Susanna Foo Fresh Inspiration: New Approaches to Chinese Cuisine - Hardcover

Foo, Susanna; Kranzdorf, Hermine

Hardcover

ISBN 10: 0618393307 ISBN 13: 9780618393305

Publisher: Mariner Books, 2005

Synopsis

The James Beard Award-winning chef details her new take on Chinese cuisine, redefining Chinese cookery with the use of fresh ingredients and readily available items in more than 150 recipes that include Ten-Vegetable Hot-and-Sour Soup, Braised Salmon with Soy and Ginger, Corn Cakes with Cilantro and Chives, and Coconut Panna Cotta.

About this title

About the Author:

Susanna Foo is the chef-owner of Susanna Foo Chinese Cuisine in Phildelphia and Suilan by Susanna Foo in Atlantic City.

From Publishers Weekly:

Fusion has earned a bad reputation, mostly due to silly combinations that, while intellectually interesting, are often just not that appetizing. Foo (chef/owner of two restaurants and a two-time James Beard Award winner) keeps things lively yet appealing by not going too wacky. Yes, Panko-Crusted Goat Cheese with Tomato and Asparagus Salad uses Japanese bread crumbs, but Alice Waters has been making goat cheese crunchy for years. Likewise, Grilled Lamb Chops with Roasted Sesame Marinade replaces the lamb tenderloin more commonly used in Mongolian shish kabob with a different cut, but preserves the classic flavors. Sometimes Asian ingredients shake hands with Western techniques, as in a savory Rice Noodle Flan and Asian Pear Tatin. There are more traditional dishes, too, like Braised Red Snapper with Thai Curry Sauce and Braised Lion's Head Meatballs "the size of a fist." Foo shares encyclopedic knowledge about everything from long beans (which are part of the black-eyed pea family) to braising (great for tenderizing cheaper cuts of meat). If there is a flaw, it may be that Foo is too wide-ranging, so that the selection occasionally feels unfocused. Overall, though, this is a thoughtful collection of fresh, elegant recipes. Photos. (Sept.)
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About this edition

• Publisher: Mariner Books
• Publication date: 2005
• ISBN 10: 0618393307
• ISBN 13: 9780618393305
• Binding: Hardcover
• Edition number: 1
• Number of pages: 336