Chinese cookbooks

[mamster]

Ed, what Chinese cookbooks do you like? What is your book going to cover?

[eatingwitheddie]

What is your book going to cover?

[eatingwitheddie]

Ed, what Chinese cookbooks do you like?

[SteveW]

Ed, I recently heard about Bruce Cost through Gourmet magazine. I think he's also based in NYC. Could you elaborate on his Chinese food background?

A good friend recently recommended books by Florence Lin, in particular her noodle book(very hard to find nowadays). She's also from NYC. Don't know anything more about her.

I'll try to find the Irene Kuo book you recommended here.

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Steve

Edited December 3, 2002 by SteveW (log)

[helenas]

There is a chapter about Bruce Cost in Ruth Reichl's book "Comfort me with apples": this is how i learn about him.

[eatingwitheddie]

Ed, I recently heard about Bruce Cost through Gourmet magazine. I think he's also based in NYC. Could you elaborate on his Chinese food background?

A good friend recently recommended books by Florence Lin, in particular her noodle book(very hard to find nowadays). She's also from NYC. Don't know anything more about her.

---------------------

Steve

[mamster]

Thanks for the reply, Ed. Your book sounds great--I can't wait.

[Toby]

Bruce Cost wrote a column on Asian ingredients for the San Francisco Chronicle food section for quite a while back in the 80s and earlier 90s -- many of the recipes appeared in his Bruce Cost's Asian Ingredients (1988, reprint 2000); both editions are very helpful in identifying ingredients; Cantonese names are given for Chinese ingredients. I used to eat in his restaurant Monsoon in San Francisco -- the food was very fresh, with more western-type desserts that were great.

[awbrig]

Bruce Cost put Big Bowl on the map! It is awesome restaurant with amazing fresh food! We eat there once a week - it helps that Big Bowl on Cedar is on the same street where we live!

[Priscilla]

What is your book going to cover?

The idea behind the book I'm writing is that the table of contents will primarily be the lengthy menu from your local Chinese take-out establishment. It will give precise and accessible instructions on how your favorite items can be made at home. It will have the 'A' version of these recipes. There will also be a section on my own personal cooking which has a classical yet modern and evolved point of view

What a stupendously perfect format for a Chinese cookbook. Seems almost too good to be true. Can't wait!

[eatingwitheddie]

What is your book going to cover?

The idea behind the book I'm writing is that the table of contents will primarily be the lengthy menu from your local Chinese take-out establishment. It will give precise and accessible instructions on how your favorite items can be made at home. It will have the 'A' version of these recipes. There will also be a section on my own personal cooking which has a classical yet modern and evolved point of view

What a stupendously perfect format for a Chinese cookbook. Seems almost too good to be true. Can't wait!

Thanks. I can't wait too!

Ed