Much like “The Joy of Cooking,” which teaches the basics, “The Chinese Way: Classic Techniques, Fresh Flavors,” by Betty Liu, is a primer for anyone wanting to master Chinese cooking. Before diving ...
She was committed to codifying traditional Chinese cooking techniques when most Americans thought of Chinese food as dishes like chop suey and chow mein. By Priya Krishna Eileen Yin-Fei Lo, a pioneer ...
Seven decades ago, long before Fu Pei-mei became a beloved authority on Chinese cooking, she was struggling to make jiaozi. These boiled dumplings from northern China were her husband’s favorite and ...
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