Susanna Foo Chinese Cuisine or Everyday Low Carb Cooking

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

Author: Susanna Foo

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 one relies on straightforward preparation and easily available ingredients, illustrating Foo's belief that good Chinese food is every bit as easy to prepare as Italian food and relies on the same principles of simplicity and freshness.

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. (Oct.)

Library Journal

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.]

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Everyday Low Carb Cooking: 240 Great-Tasting Low Carbohydrate Recipes the Whole Family Will Enjoy

Author: Alex Haas

Low-carb eating continues to gain adherents as people discover that they can lose weight and help manage chronic conditions such as diabetes and high cholesterol by eating more low-carb foods. Everyday Low Carb Cooking—here in its third edition—contains 225 recipes from two dozen cuisines that provide a wide variety of low-carb options. The recipes are designed for the entire family to enjoy, and cover salads, soups, and a wide variety of seafood, chicken, beef, pork, and vegetable choices. Haas has already been praised for the incredible variety of his recipes and for offering low-carb versions of such foods as salad dressings, chicken wings, crab cakes, and coleslaws—that are not readily available in other low-carb cookbooks. Each recipe includes macronutrient counts for each ingredient. This is an accessible, proven book of low carbohydrate recipes for everyone who wants or needs to be on a low-carb diet.