Pub Date 23 Nov 2021
The author of this cookbook grew up in New York City’s Chinatown. I have eaten at many restaurants there, mostly small but very good ones. So, I was interested to see how the author’s growing up and his cooking came together in his recipes. The result is this book.
One aspect of this book that I found quite appealing was the way that Mr. Cheung immersed readers in the feel of Chinatown. For example, he describes what the markets are like and how ingredients are procured.
There are fifty recipes in categories including vegetables, fish & seafood, “Damn Good Snacks” and more. Make a Cucumber Salad or saute Bok Choy. Prepare a Bao Bun or Scallion Pancakes. Each section has some background information to set the tone.
This title also has a nice section on the cooking tools and equipment that work well in Chinese cooking. For example, rice cookers and woks are mentioned.
All in all, a book to be recommended for those who love Chinese food. And I do!
Many thanks to NetGalley and the publisher. All opinions are my own.
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