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Chinese Soul Food
by: Hsiao-Ching Chou
Sasquatch Books 2018, $29.95, Hardbound
Reviewed by: Jacqueline M. Newman
Fall Volume: 2018 Issue: 25(3) page(s): 20
working in her
restaurant at the
age of eight. Staying
there for sixteen
years, she then attended college for journalism. Now
an award-winning food writer, she was an editor at two
major newspapers; one on the west coast, the other in
America’s heartland, the Seattle Post-Intelligencer and
the Denver Post.
Readers: fire up your woks and use her well-written guide
to making many delicious, popular and classic dishes.
They are categorized as Dumplings, Little Eats, Rice
and Noodles, Stir-fries, Soups and Braises, Celebration,
and Guilty Pleasures. The eighty recipes are written in
standard style, their preparations unusually detailed.
This book’s purpose is stated by her Mom. Ellen Chou,
in its Foreword. It is to get folks cooking and enjoying
Chinese food; and it does! One would expect no less
from this featured lady on Public Radio. This cookbook
award winner is now on the James Beard Foundation
Cookbook Awards committee. One knows why after
reading this and her other books, this one showcases
Chinese home cooking you will want to prepare yourself.
The recipes end with suggestions partnering with other
dishes in this book. All offer great suggestions, as does
a simple Stir-Fried Greens and Dry-Fried Green Beans.
It and every recipe, including Fragrant Crispy Duck
Breast, begins with a detailed background paragraph
and suggested adaptations.