Susanna Foo

This is the best Chinese cookbook for an American audience that I've come across. The recipes are top notch, and the glimpses into Susanna Foo's childhood in China are worth the price of admission. The only thing I have to add is when she lists balsamic vinegar, use black vinegar if you can find it. She only mentions it in passing, but balsamic is a substitute that she made for American audiences. Seek out a Chinese grocery store and make the recipes in this book, then throw out the phone show more number of that take-out place. show less

Taiwanese housewife meets middle-American haute. Well rooted recipes with interesting techniques. A good example of how "fusion" should be done - remaining firmly rooted in one camp with nods towards the other.

Not as engaging as Foo's first book.