Modern Asian Flavors: A Taste of Shanghai

by Richard Wong

Book Overview

Shanghai has long been considered a gateway to the world, and so it's no surprise that its cuisine, with a distinctive blend of Asian and European influences, is beloved among foodies far and wide. In... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0811851109
• ISBN13: 9780811851107
• Release Date: February 2006
• Publisher: Chronicle Books
• Length: 144 Pages
• Weight: 1.10 lbs.
• Dimensions: 0.8" x 7.4" x 8.3"
• Age Range: 13 years and up
• Grade Range: Grade 8 to Postsecondary

Customer Reviews

Love the food, love the author

You can say I am biased being a fan of chinaBlue having known Richard since 1999. However, although I have tried a few dishes in the past, I never had the chance to prepare one of his recipes until recently. This weekend (July 2008), I had the pleasure of joining Richard in the kitchen as part of a fundraising event and preparing some of the recipes in the cookbook. That was so much fun! He took the guests and his three sous chefs through an amazing and flavorful food journey that evening. He prepared eight dishes 2 appetizers, 5 entrees and a dessert (baked wontons filled with ice cream and topped with peaches); 6 of which are highlighted in the book. The meals were colorful, flavorful, healthy and so delicious. Needless to say, I immediately looked through my book the next morning to make sure that I could share some of these wonderful dishes with a good friend flying in from Los Angeles in August. The recipes are simple enough for anyone who loves cooking to follow. Cheers and Bon Appetit!

Mouth-watering

"Modern Asian Flavors: A Taste of Shanghai" is a delightful journey through author's, Richard Wong, heritage and upbringing. The recipes are simple and sophisticated, and like the back cover of the book declares, "bursting with flavor". Wong's recipes are easy-to-follow and show a more modern approach to Asian cuisine. The photographs are gorgeous making each dish look mouth-watering. Chapters included in this book are: Shanghainese Sauces; Cocktails & Appetizers; Soups & Salads; Poultry & Meat; Fish & Shellfish; Vegetables, Rice and Noodles; and Desserts. Some of the tasty recipes you can find in here are: Ginger-tini, Hot and Sour Soup, Skewered Sesame Chicken, and Peach Wonton Crisps. This is a wonderful book!