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Chinese cooking and culture come together in this illustrated cookbook. Sharing more than 160 recipes, Stuart Chang Berman makes favourite Chinese restaurant dishes accessible by clearly explaining both techniques and ingredients. He also includes heirloom family recipes that give home cooks exciting new possibilities to explore. Laced throughout the book are personal anecdotes from the author’s family history, from his petite grandmother’s effortless command of the burly men working at the fish market to his own surprise run-in with poet Ezra Pound while preparing a Chinese banquet at a school friend’s family castle in Switzerland. Evocative Chinese ink drawings complete this collection of Chinese recipes and family tales.
Author Biography
STUART CHANG BERMAN became a professional chef at his family’s first restaurant, The Court of the Mandarins, in Washington, D.C. He later served as chef/owner of two other Chinese restaurants. He has been a popular cooking instructor at L’Academie de Cuisine and in the Montgomery County Adult Education Program, both in Maryland.
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