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(More customer reviews)One trouble with a lot of Chinese (or other ethnic for that matter) cookbooks have is that they often call for items that might be readily available in Hong Kong but which are very difficult to find in you local supermarket -- expecially if you live in a small town like I do. Susanna Foo on the other hand is a graduate of the Culinary Institute of America and had developed a series of dishes that:
taste better to American palates
use commonly found ingredients
are simple to make.
The resulting dishes are lighter, fresher tasting and all around better than you find in other Chinese cookbooks. She even adds that you don't have to be a slave to her recipies. Cooking should be fun and it should please your and your families tastes.
This is a large cookbook. 352 pages and the book is of large format. There are a lot of recipies, a lot of things to try that are different that what you've seen before, a combination of Chinese with French, molded to fit America. Maybe that's why her two restaurants have been such a success.
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