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| #402918 in Books | 2007-02-06 | 2007-02-06 | Original language:English | PDF # 1 | .98 x7.72 x9.40l,2.24 | File type: PDF | 272 pages||0 of 0 people found the following review helpful.| ... is the Chinese food I grew up learning to love and enjoy|By Nicole Pellegrini|This is the Chinese food I grew up learning to love and enjoy, as my mother was working and living in Manhattan and I spent many evenings enjoying dinner at Shun Lee West with her as a young child. To be able to re-create some of these recipes in my own kitchen now is such a revelation.
|“Michael Tong... shares with us the secrets of the pioneering Shun Lee kitchens…all the dishes we have loved and celebrated.” (Gael Greene, New York Magazine)
“The Shun Lee Cookbook is a testament to [Michael’s] passio
Until the 1960s, nearly all Chinese food served in the United States was Cantonese. Egg Foo Yung. Barbecued Spareribs. Egg Drop Soup. But with the opening of his Shun Lee restaurants more than forty years ago, Michael Tong and his chefs introduced the spicy regional foods of Sichuan and Hunan and the red-cooked dishes of Shanghai to New Yorkers—and eventually to all of the United States. Crispy Orange Beef. Lake Tung Ting Prawns. Crispy Sea Bass. Dry Sauté...
You easily download any file type for your device.The Shun Lee Cookbook | Michael Tong. I have read it a couple of times and even shared with my family members. Really good. Couldnt put it down.
