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Susanna Foo Chinese Cuisine: The Fabulous Flavors & Innovative Recipes of North America's Finest Chinese Cook, by Susanna Foo
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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.
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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 1, 1995)
Language: English
ISBN-10: 1881527948
ISBN-13: 978-1881527947
Product Dimensions:
7.8 x 1 x 10.8 inches
Shipping Weight: 2.4 pounds (View shipping rates and policies)
Average Customer Review:
4.3 out of 5 stars
20 customer reviews
Amazon Best Sellers Rank:
#572,954 in Books (See Top 100 in Books)
I find this to be a very good cookbook I've made a number of recipes in the book and they were excellent with ingredients not too difficult to procure. I will say if you are looking for a more foundation overview of Chinese cooking I'd recommend Yan Kit's Classic Chinese Cookbook and also a book that just came out - which is geared at the home cook by Fuchsia Dunlop Every Grain of Rice: Simple Chinese Home Cooking. If you have Foo's book and Yan Kit's Classic Chinese Cookbook you should be set for a good foundation, then add Dunlops for more current update to some classics.
Absolutely love the Susanna Foo cookbooks. Light, fresh cooking. Exotic flavors without exotic ingredients. Recipes are not complicated and they execute exactly as written. Someone took care to make sure all recipes work as written. I love cooking - wouldn't be without all of Foo's books!
When I lived in Philadelphia, Susanna Foo's restaurant was legendary. I had a memorable lunch there. So I'm happy to add this book to my collection.
Recipes are scrumptious. (Especially the cornish hen.) Photos make you want to put your fork into the page and the writing is spectacular. I especially love Amy Tan's introduction. I recommend giving this as a gift to any friend who doesn't already have a copy.
Her take on modern Chinese cooking is incredible. Her recipes are clear and easy to follow with wonderful results.
This is a great book for a more advanced cook. It is not written for the beginner. I have eaten at Susanna Foo's in the past and the recipes are similar to the restaurant. They are twists on standard Chinese fare.
I love this book. Living near Philadelphia I have been to her restaurants. The recipes in the book are true to what she serves. Nothing has been dumbed down and nothing is too difficult for a home cook.
I am impressed with this book's scope and the way in which it heightens my interest in the basics of Chinese cooking and the ingredients for each recipe.
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