Susanna Foo Chinese Cuisine: The Fabulous Flavors and Innovative Recipes of North America's Finest Chinese Cook (Paperback)

~ (Author) "ONE OF THE MOST MEMORABLE DAYS of my life was when I was accepted by the National Taiwan University..." (more)
Key Phrases: soaked dried shrimp, julienned gingerroot, black sweet rice, Balsamic Vinaigrette, Pepper Puree, Sichuan Peppercorn Vinaigrette (more...)

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. --This text refers to the Hardcover edition.

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. --This text refers to the Hardcover edition.

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Product Details

• Paperback: 352 pages
• Publisher: Houghton Mifflin Harcourt (September 24, 2002)
• Language: English
• ISBN-10: 0618254358
• ISBN-13: 978-0618254354
• Product Dimensions: 10 x 7.3 x 0.5 inches
• Shipping Weight: 1.6 pounds (View shipping rates and policies)
• Average Customer Review: 4.6 out of 5 stars  See all reviews (11 customer reviews)
• Amazon.com Sales Rank: #154,009 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

7 of 7 people found the following review helpful:

5.0 out of 5 stars The only chineese cookbook to own and use, January 29, 2001

By	rodboomboom (Dearborn, Michigan United States) - See all my reviews (TOP 50 REVIEWER)

This review is from: Chinese Cuisine: The Fabulous Flavors & Innovative Recipes of North America's Finest Chinese Cook (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!

6 of 6 people found the following review helpful:

5.0 out of 5 stars THE COOKBOOK OF THE DECADE, July 1, 1997

By A Customer

This review is from: Chinese Cuisine: The Fabulous Flavors & Innovative Recipes of North America's Finest Chinese Cook (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

8 of 9 people found the following review helpful:

4.0 out of 5 stars One of the most innovative oriental foods cookbooks around, January 8, 2000

By	Anita Burroughs "Personal Chef" (Glen, NH USA) - See all my reviews (REAL NAME)

This review is from: Chinese Cuisine: The Fabulous Flavors & Innovative Recipes of North America's Finest Chinese Cook (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.