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Comment: 1995 Chapters Pub. hardcover. Autographed inscription by Author inside cover. 8x1 inch light water spot on underside of dust jacket. No writing or highlighting. 3x1 inch crease and 1 inch tear on dust jacket. Great otherwise!
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Chinese Cuisine: The Fabulous Flavors & Innovative Recipes of North America's Finest Chinese Cook Hardcover – October 15, 1995

21 customer reviews

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Editorial Reviews

Amazon.com Review

While Susanna Foo claims to be "North America's Finest Chinese Cook" on the cover of her cookbook, The Zagat Restaurant Guide gives this claim some support by consistently listing Susanna Foo's as one of the best restaurants in Philadelphia. Foo is known for both the fine quality of her cooking and for her eclectic approach; recipes in her book, Susanna Foo Chinese Cuisine, demonstrate why this is so--imagine Pineapple Salsa, to be served with dim sum, and Grilled Tuna with Jalapeño Pepper Puree. Even traditional recipes such as black bean sauce are presented according to Foo's taste. Information about techniques and ingredients can be exceptionally interesting, and Foo's personal reminiscences, which are scattered through the book, add to the pleasure of reading.

From Publishers Weekly

Highly regarded owner/chef of the Philadelphia restaurant Susanna's, the author claims a unique culinary development, from a childhood in Inner Mongolia to her education in Taiwan in eight regional Chinese cuisines and finally to training at the Culinary Institute of America, where she learned to incorporate ingredients like portobello mushrooms and extra virgin olive oil into her repertoire. The recipes?for which "freshness, simplicity, and the preservation of the uniqueness of each ingredient" is always the aim?are organized by course (Soups; Desserts) and ingredients (Vegetables; Fish and Seafood) and preceded by helpful, anecdotal introductions. Opening with "Dim Sum and Other Small Delights," Foo offers meticulous instructions on the surprisingly simple preparation of Chinese dumplings. Innovative, less expected recipes are found throughout, e.g., Jade Green Fried Rice with Crabmeat, which gains its rich color from shredded, diced spinach. Entrees are dazzling and streamlined: Prawns with Poached Pears and Curry Sauce features shrimp marinated in vodka and egg whites with a subtly flavored curry sauce that can be used in a variety of dishes. Sidebars on everything from taro root to lotus describe each ingredient and detail its uses and cultural history. For both novices and aficionados, this is a splendid invitation to make Chinese food at home. Homestyle Book Club selection; author tour.
Copyright 1995 Reed Business Information, Inc.
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Product Details

  • Hardcover: 352 pages
  • Publisher: Chapters Publishing; First Edition edition (October 15, 1995)
  • Language: English
  • ISBN-10: 1881527948
  • ISBN-13: 978-1881527947
  • Product Dimensions: 10.3 x 7.5 x 1 inches
  • Shipping Weight: 2.4 pounds
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (21 customer reviews)
  • Amazon Best Sellers Rank: #804,744 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

7 of 7 people found the following review helpful By rodboomboom HALL OF FAMEVINE VOICE on January 29, 2001
Format: Hardcover
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!
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9 of 10 people found the following review helpful By Anita Burroughs on January 7, 2000
Format: Hardcover
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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4 of 4 people found the following review helpful By "lili_yanghk" on October 22, 2001
Format: Hardcover
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.
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4 of 4 people found the following review helpful By A Customer on August 18, 1999
Format: Hardcover
Susanna Foo has proved to us that Chinese Food is not Soy Sauce, Baby Corn and Cornstarch. It is a simple combination of flavors just like Italian or French cooking, without complicated techiniques. I have always loved chinese food and I read this cookbook over and over again getting ideas of what kind of things to make and getting ideas about who can clean up after me! The best things in the book are the breads, and I cannot tell you how many times I have made Scallion Pancakes. I have only one complaint about her book. When making the scallion pancakes, disreagard the whole rolling and filling process. Just mix the scallions in with the flour and then add the boiling water.
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3 of 3 people found the following review helpful By A Customer on October 22, 2001
Format: Hardcover
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.
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5 of 6 people found the following review helpful By A Customer on July 1, 1997
Format: Hardcover
THE SUSANNA FOO COOKBOOK IS ONE TRUE MASTERPIECE - A MUST FOR EVERY SERIOUS COOK (BOTH NEW AND EXPERIENCED). I HAVE BEEN COOKING FROM THE BOOK NONSTOP SINCE I BOUGHT IT LAST WINTER. THE RECIPE FOR STIR-FRIED RICE WITH TOMATOES AND BASIL IS WORTH EVERY PENNY OF THE BOOK'S COST. THE RECIPES ARE UNQUESTIONABLY CLEAR AND SIMPLE. THE INGREDIENTS ARE VERY EASY TO FIND AT LOCAL SUPERMARKETS AND THAT'S WHAT MAKES THE BOOK SOOOOO WONDERFUL, UNLIKE MOST INTERNATIONAL COOKBOOKS. NEXT TIME WHEN YOU NEED TO ADD A REFRESHING COOKBOOK FOR YOUR KITCHEN OR TO GIVE AWAY AS A GIFT, THIS IS THE ONE! TRUST ME BECAUSE I OWN AN ENORMOUS COLLECTION OF COOKBOOKS (OVER 1000 TITLES). YOU WON'T BE DISAPPOINTED
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2 of 2 people found the following review helpful By Kindle Customer on November 23, 2005
Format: Paperback
We bought this book after eating in Susanna Foo's Restaurant in Philadelphia, and both the restaurant and the book are fantastic. Every recipe works beautifully, and some have become very regular meals for our family. We have no problems getting the ingredients at our local grocery store. We've found that the subtle flavors and combinations are best if you follow the recipes closely - they have obviously been tested and optimized already.
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1 of 1 people found the following review helpful By CulinaryEmpress on December 11, 2011
Format: Paperback
I've owned the 1995 edition for years and am delighted the 2002 edition is still available to purchase for my children! I have never been to one of Susanna Foo's restaurants but am primarily of Chinese descent. Replicating the subtle flavors of Chinese cuisine is difficult, and most Chinese restaurants here on the west coast miss the mark.

Susanna Foo successfully introduces to the home cook flavors and methods to create memorable, flavorful Chinese cuisine. Sometimes she accomplishes this by substituting or adding one or two non-traditional ingredients to replace those that are difficult to find in the US; other times she updates a dish, often improving upon it's flavor and home accessibility.

Followed correctly, her recipes are both delicious and complex on the palate. They leave my family's taste buds dancing. We really enjoy the mandarin Pork with Brandy-Infused Hoisin Sauce (I use orange flavored brandy) wrapped in Scallion Crepes or accompanied with Scallion Pancakes, the noodle dishes, and the sauces used in the recipes that can often be used for one's own personal creations.

I still use these recipes as my "wow" or keeper Chinese dishes - the ones that leave guests understanding how Chinese Cuisine is one of the great cuisines in the world. Great care is taken to ensure these recipes reflect incredibly delicious, light flavors as opposed to the ovely salty, corn starchy, greasy stuff found in many neighborhood restaurants.

Half of these recipes will require you to read the instructions twice before making them the first time. But it didn't take me too long to understand her approach and substitutions. The incredible food memories she pens here explain all. And her stories are a great read in and of themselves.
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