Susanna Foo Chinese Cuisine: The Fabulous Flavors and Innovative Recipes of North America's Finest Chinese Cook [Hardcover]

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.

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.

Foo is the chef/owner of a well-known Philadelphia restaurant, and here she presents the sophisticated and unusual dishes she serves there, along with lots of information about Chinese food in general. Born in Inner Mongolia, she grew up in Taiwan and through her own family and her mother-in-law was exposed to the cooking of many regions of China. She has distilled these influences into her own unique style, using the ingredients of her adopted country and also drawing on her culinary education here to create dishes like Veal Dumplings in Ancho Chile Sauce and Sun-Dried Tomatoes, Black Bean, and Eggplant Salsa. Yet none of these seems contrived?Foo's imaginative combinations make sense. There are classics, too, and lots of background material on Chinese ingredients and food traditions, as well as many childhood memories. Foo has an engaging style, and her recipes are clear and well written. Highly recommended. [Homestyle Main Selection.]
Copyright 1995 Reed Business Information, Inc.

Foo, famed Philadelphia restaurateur, offers more than 175 recipes capitalizing on Eastern and Western ingredients and techniques but still retaining an Asian authenticity. She relies on fresh and exported foods, some of which might not be readily available; nonetheless, Foo's dishes--including Chinese risotto with wild mushrooms, tea-smoked pompano, baked shrimp toast, and scallion pancakes--are certainly worth trial by experienced home chefs. Barbara Jacobs

Susanna Foo celebrates Chinese food in a way that offers an imaginative, creative and original blend of cooking styles. -- Ken Hom

Susanna Foo weds tradition and novelty by respecting the virtues of both, and by doing so creates a whole series of modern classics of Chinese cuisine. -- John Mariani

Susanna's book is a treasure. The intrigue of her recipes is exceeded only by the charm of her storytelling. I love this book. -- Barbara Tropp

With her usual impeccable style, Susanna Foo brings together East and West, sharing evocative memories of her childhood in China and Taiwan and showcasing mouthwatering recipes. The book will certainly become a treasured classic. -- Nina Simonds

Foo shares the recipes that have established her reputation for the finest and most exciting Chinese food. The more than 175 recipes include such delights as Crabmeat Dumplings, Seafood Wonton Soup, Scallion Pancakes, Jade Green Fried Rice with Crabmeat, and Salmon with Black Bean Sauce. Color photos.

Susanna Foo has consistently been acclaimed for serving the best and most exciting Chinese food in North America. Gourmet, Food & Wine, Esquire, Zagat and the James Beard Society have all singled her out as one of America's leading chefs.

Now Susanna Foo shares the recipes that established her reputation, and the results are nothing short of revolutionary. The book will open a new world to those who are intimidated by the strange ingredients and complicated techniques of Chinese cooking. Foo's recipes don't call for the usual combination of soy sauce, sesame oil, rice wine, vinegar and sugar, and they don't rely on complicated stir-frying. Instead, they feature simple techniques and readily available fresh ingredients.

With this book, you'll be able to duplicate Foo's elegant yet simple food:

--Curried Chicken Dumplings
--Crab Sui Mei with Red Bell Pepper Sauce
--Cold Beer Shrimp
--Seafood Wonton Soup
--Fresh Water Chestnut, Arugula and Endive Salad
--French Beans and Asparagus with Mushrooms
--Grilled Tuna with Jalapeo Pepper Puree
--Soy-Braised Cornish Hens
--Orange Beef with Sun-Dried Tomatoes
--Scallion Crpes
--Cat's Ear Pasta with Chicken and Portobello Mushrooms
--Honey-Fried Bananas with Caramelized Ginger Sauce

Susanna Foo's story is as fascinating as her cooking. Born in Inner Mongolia and raised in Taiwan, she earned an advanced degree in library science before discovering her true love, cooking. While helping her husband's family run their restaurant, she enrolled in The Culinary Institute of America. In 1987, she opened her award-winning restaurant, Susanna Foo Chinese Cuisine, on Walnut Street in the heart of Philadelphia.