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Rating: 
Summary: Great intro to Chinese cooking
Review: I bought this book to fill in a gap in my cookbook collection--I had none about Chinese cooking. It was a pleasant surprise to find that many of Susanna Foo's recipes have become standby's at home, for everyday cooking and for special dinners. As others have written, the recipes fuse chinese and french cooking techniques. Although there are occasionally difficult-to-find ingredients, more often than not the author provides substitutes. Favorites are the soy-braised cornish hens (so easy and so flavorful) and the tea-smoked cornish hens. There are plenty of seafood dishes, most served with delectable sauces that could be easily transplanted to poultry or pork dishes.The writing style is engaging, with reminiscences of dishes the author ate or prepared as a childhood. I love this book !
Rating:
Summary: Great intro to Chinese cooking
Review: I bought this book to fill in a gap in my cookbook collection--I had none about Chinese cooking. It was a pleasant surprise to find that many of Susanna Foo's recipes have become standby's at home, for everyday cooking and for special dinners. As others have written, the recipes fuse chinese and french cooking techniques. Although there are occasionally difficult-to-find ingredients, more often than not the author provides substitutes. Favorites are the soy-braised cornish hens (so easy and so flavorful) and the tea-smoked cornish hens. There are plenty of seafood dishes, most served with delectable sauces that could be easily transplanted to poultry or pork dishes. The writing style is engaging, with reminiscences of dishes the author ate or prepared as a childhood. I love this book !
Rating:
Summary: The only chineese cookbook to own and use
Review: I love to eat Chinese food, but don't cook it, that is, until I got this cookbook. Great intro which you have to read to find how she got to Philly and melded Chinese cuisine with French especially. Recipes are unique, light with usually one or two unusual items which nowadays are easily found. Great helps such as what to buy, how to use them, etc. Try as an appetizer "One-hundred-corner crab cakes" or "orange Beef with sun-dried tomatoes" (mouthwatering stuff, this is.) Especially representative is an usual fare which has wowed my guests, "Steamed Crabmeat souffle." This is a delight of a cookbook, to cook, serve and eat!
Rating:
Summary: The only chineese cookbook to own and use
Review: I love to eat Chinese food, but don't cook it, that is, until I got this cookbook. Great intro which you have to read to find how she got to Philly and melded Chinese cuisine with French especially. Recipes are unique, light with usually one or two unusual items which nowadays are easily found. Great helps such as what to buy, how to use them, etc. Try as an appetizer "One-hundred-corner crab cakes" or "orange Beef with sun-dried tomatoes" (mouthwatering stuff, this is.) Especially representative is an usual fare which has wowed my guests, "Steamed Crabmeat souffle." This is a delight of a cookbook, to cook, serve and eat!
Rating:
Summary: Fusion plus Tradition
Review: So many of my childhood favorites are in this book, which I thought could only be bought and never made by me. Having been to her restaurant several times and college in Philadelphia, I was given her cook book as a present. Being known for fusion cooking, due to her culinary training, I was so suprised at how many traditional chinese recipes are in her book like marbled tea eggs, hot and sour soup, dumplings, various pancakes and really good instructions and diagrams on how to roll the dough, wrap the dumplings, etc. Hats off to Susanna Foo for compiling such a good cook book with interesting antedotes regarding how the various foods invoke her childhood memories, making it an interesting read as well.
Rating:
Summary: Fusion plus Tradition
Review: So many of my childhood favorites are in this book, which I thought could only be bought and never made by me. Having been to her restaurant several times and college in Philadelphia, I was given her cook book as a present. Being known for fusion cooking, due to her culinary training, I was so suprised at how many traditional chinese recipes are in her book like marbled tea eggs, hot and sour soup, dumplings, various pancakes and really good instructions and diagrams on how to roll the dough, wrap the dumplings, etc. Hats off to Susanna Foo for compiling such a good cook book with interesting antedotes regarding how the various foods invoke her childhood memories, making it an interesting read as well.
Rating: 
Summary: One of the most innovative oriental foods cookbooks around
Review: We bought this book after eating at Susannah Foo's restaurant in Philadelphia. I loved the subtle flavors and lightness of the meal, unlike any other oriental meal eaten. Her cookbooks encourages the use of some interesting although sometimes tough to find ingredients, but most of the recipes are memorable and fairly easy to prepare. Foo is a real innovator. I like this book much better than Barbara Tropp's book, as one does not have to spend three weeks preparing eighteen sauces for each dish in order to end up with some wonderful flavors.
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