saluki

I agree with both of you about Wisdom. I just wanted to add, before you get in a bidding war on ebay for wisdom; you may want to check out Amazons price under the used ones. Most of their books are like new and they have wisdom for 8.95. I paid 10 on an ebay auction. I'm also a cookbook junkie. My copy of Breath of a Wok arrived yesterday and even though I've just skimmed it I can see that this is going to be dog-eared in no time. I have a crazy number of Chinese cookbooks. But there are few that I can actually say that I've constantly come back to- or used except for a recipe or two -not even Grace Youngs first book. That will not be the case with this one. It has the best qualities of the wei chuan books, beautiful pictures of how the completed dishes should look; pictures and explanations of the ingredients themselves; wonderful photography as well as terrific recipes, mainstream as well as unusual. As with her 1st book it is filled with tips and techniques. I think this, along with Barbara Tropp's Modern Art of Chinese Cooking (which I have had for over 2 decades) will wind up being another classic. I can't wait till I have more time on this weekend, to immerse myself in all the stories, and history behind the dishes and people. I recieved my copy of The Breath of a Wok from Amazon. They are selling from about 22 dollars and even in their used they have copies new. Also, Jessica's biscuit (ecookbooks.com) has it for $21. I normally buy used from Ebay but this is the kind of book it is too hard to wait for. Have Christmas early! Options Reply Delete Edit

Thanks all. I must have rode by when they were closed. Yes, many years ago Tai Lake served dim sum. I used to go every weekend and they were very friendly. Then one day we came in as usual and they had stopped. It's ashame. They were very good especially the chickenfeet and ha gow.

I'm sure you'll love Modern Art. Just the tips alone are worth the value. I treasure my Dexter cleaver which the book suggested. Its much easier to use than dragging out the food processer. And from the time I bought the book I always had a little perrier bottle outfiitted with a liquor pour spout -and filled with oil by my stove. The book is full of hints. More than that ,the book really has an emphasis in making you use all your senses while cooking. I think it was the first time I actually used my ears for cooking rice without opening the pot to peek. This book is way more than recipes. Once in a while you can get lucky on ebay if you are not sniped at the last minute. You have a gem.

Anyone know what happened to Lakeside Deli. It was my favorite place. Maybe small but incrediably friendly. They had the best Chicken Feet since Tai Lake stopped serving Dim Sum years ago. Did they close up permanently? Are they reopening somewhere else? Congee and any of their dumplings were very good as well. I guess its back to Phoenix for chicken feet and turnip cake fixes. They also were friendly. As soon as they saw me sit down they'd start putting the chickenfeet on the table. Personally, I was comfortable in those small lunchonette kind of places. We used to have avery good one on 10th street. Never knew the name only could identify it from the Pepsi sign hanging outside. That dates me. Ha!

I had always looked at the Asian book section hoping for a new one from Barbara Tropp. I had no idea she was ill and also learned of her death thru this thread. Her Modern Art of Chinese Cooking was my hands down favorite and is the most worn and splattered book I have. She is probably one of the few authors that gives true directions to master sauce chicken without overcooking it. I did not like China Moon as much and although I never used any meal recipes from it, I did enjoy making some of the condiments such as the pickled ginger and using them in other dishes. Maybe not the best but I still like it on my bookshelf. In that vein I also like Bruce Cost with Matt Mcmillin, Big Bowl Noodles and Rice. Again, not the best but definately a nugget or two of valuable info. Also, Susanna Foo's Chinese Cuisine For Bibles I stick to Modern Art of Chinese Cooking by Barbara Tropp The Key to Chinese Cooking by Irene Kuo The Wisdom of the Chinese Kitchen by Grace Young Chinese Seasons by Nina Simonds And to supplement the above any book by Ken Hom or Eileen Yin Fei Lo Mind you I'm not Chinese. I'm a middle aged Jewish Lady who enjoys reading these books as much as cooking the recipes. I'm also looking forward to Grace Young's new book.

Hi, This is my first post and I love this thread. I am addicted to the Cantonese version of Chicken and Ginger Congee, but mine never comes close. I use the crock pot and have taken Trillium's suggestion about adding the glutoneous rice flower disolve in water and stirred in at the end. It still does not have the same mouth feel. I read the comment about " washing" the rice in salt and oil and would like too know if anyone can describe the procedure Any other suggestions? Thanks,