Susanna Foo Chinese Cuisine (Paperback) by Foo, Susanna
Paperback; Published 8/22/2002; 352 Pages; ISBN 9780618254354
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A James Beard Award-winning cookbook--available again in paperback.
Susanna Foo has been consistently acclaimed for her stunning interpretations of Chinese food and hailed as one of America's best chefs by publications as diverse as Esquire, Food & Wine, and USA Today.
In this book, she shares the revolutionary recipes that established her reputation, from Crab Sui Mei with Red Bell Pepper Sauce to Soy-Braised Cornish Hens. Each recipe relies on straightforward preparation and easily available ingredients, illustrating Foo's beliefs that good Chinese food is every bit as easy to prepare as Italian food and relies on the same principles of simplicity and freshness.
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Curious about the difference between white and brown rice? They're both seeds from the rice plant, but white rice has been polished to remove the germ part of the grain, while brown rice has not. However, the germ contains a lot of dietary fiber, so brown rice is a healthier choice.