Comments on: The Chinese Cookbook Project III: With an Open Mind and an Open Mouth http://www.tigersandstrawberries.com/2005/02/25/the-chinese-cookbook-project-iii-with-an-open-mind-and-an-open-mouth/ Fri, 19 Mar 2010 21:04:46 +0000 http://wordpress.org/?v=1.5.2 Comment on The Chinese Cookbook Project III: With an Open Mind and an Open Mouth by: Jim KABLE http://www.tigersandstrawberries.com/2005/02/25/the-chinese-cookbook-project-iii-with-an-open-mind-and-an-open-mouth/#comment-128854 Sun, 15 Nov 2009 13:22:33 +0000 http://www.tigersandstrawberries.com/2005/02/25/the-chinese-cookbook-project-iii-with-an-open-mind-and-an-open-mouth/#comment-128854 Newcastle Australia friends (he then Prof of Mathematics/she writer John & Zeny GILES introduced me to University of Washington Prof of Mathematics Isaac NAMIOKA and his writer wife Lensey - with whom ten years ago my wife and I stayed briefly in Seattle. Lensey is the 4th daughter of Yuen Ren CHAO and Buwei YANG (CHAO). Then I learnt about Lensey's illustrious parents - about "stir-fry" - and about Isaac's Japanese background - since I was then, up until May this year, resident in Japan (totally 16 years)! Now back in Australia. My tastes in food seem to be wider than some other writers to this page - any ethnic/regional/national cuisine goes down well in front of me - including Japanese (though maybe I was fortunate in those friends who introduced me to its fantastic range) of course! Thank-you for this site. Newcastle Australia friends (he then Prof of Mathematics/she writer John & Zeny GILES introduced me to University of Washington Prof of Mathematics Isaac NAMIOKA and his writer wife Lensey - with whom ten years ago my wife and I stayed briefly in Seattle. Lensey is the 4th daughter of Yuen Ren CHAO and Buwei YANG (CHAO). Then I learnt about Lensey’s illustrious parents - about “stir-fry” - and about Isaac’s Japanese background - since I was then, up until May this year, resident in Japan (totally 16 years)! Now back in Australia. My tastes in food seem to be wider than some other writers to this page - any ethnic/regional/national cuisine goes down well in front of me - including Japanese (though maybe I was fortunate in those friends who introduced me to its fantastic range) of course! Thank-you for this site.

]]> Comment on The Chinese Cookbook Project III: With an Open Mind and an Open Mouth by: Richard Parker http://www.tigersandstrawberries.com/2005/02/25/the-chinese-cookbook-project-iii-with-an-open-mind-and-an-open-mouth/#comment-59663 Tue, 18 Nov 2008 04:37:08 +0000 http://www.tigersandstrawberries.com/2005/02/25/the-chinese-cookbook-project-iii-with-an-open-mind-and-an-open-mouth/#comment-59663 I just bought a copy of this book at a library sale for $2.00. It is a 3rd edition revised in 1963 in brand new condition. I feel very lucky to have it being out of print. I love your site it is a great inspiration for all of us chinese chef's on the rise. I just bought a copy of this book at a library sale for $2.00. It is a 3rd edition revised in 1963 in brand new condition. I feel very lucky to have it being out of print. I love your site it is a great inspiration for all of us chinese chef’s on the rise.

]]> Comment on The Chinese Cookbook Project III: With an Open Mind and an Open Mouth by: M.B. Adams http://www.tigersandstrawberries.com/2005/02/25/the-chinese-cookbook-project-iii-with-an-open-mind-and-an-open-mouth/#comment-53322 Wed, 02 Apr 2008 11:56:50 +0000 http://www.tigersandstrawberries.com/2005/02/25/the-chinese-cookbook-project-iii-with-an-open-mind-and-an-open-mouth/#comment-53322 Name correction to above post: Canta Pian Name correction to above post: Canta Pian

]]> Comment on The Chinese Cookbook Project III: With an Open Mind and an Open Mouth by: M.B. Adams http://www.tigersandstrawberries.com/2005/02/25/the-chinese-cookbook-project-iii-with-an-open-mind-and-an-open-mouth/#comment-53300 Tue, 01 Apr 2008 14:11:55 +0000 http://www.tigersandstrawberries.com/2005/02/25/the-chinese-cookbook-project-iii-with-an-open-mind-and-an-open-mouth/#comment-53300 I first learned of Dr. Chao's wonderful cookbook when I was acquainted with her granddaughter in the early 1970s. This book had a major impact on the diet and nutrition of our whole family. Our copy of "How to Cook and Eat in Chinese," which our friend Canta Bien so kindly gave us, was the first cookbook my new husband and I owned jointly. During our years as graduate students and young parents living on a tight budget, we turned again and again to the wisdom and humor of Dr. and Dr. Chao. We developed a lifelong enthusiasm for Chinese cuisine that has now persisted into the third generation. Our daughter and her Chinese American husband now use some of those same recipes, and I'm sure our little granddaughter will come to love them as our whole family still does. It was a pleasure to be reminded of this exceptional and influential book. I first learned of Dr. Chao’s wonderful cookbook when I was acquainted with her granddaughter in the early 1970s. This book had a major impact on the diet and nutrition of our whole family. Our copy of “How to Cook and Eat in Chinese,” which our friend Canta Bien so kindly gave us, was the first cookbook my new husband and I owned jointly. During our years as graduate students and young parents living on a tight budget, we turned again and again to the wisdom and humor of Dr. and Dr. Chao. We developed a lifelong enthusiasm for Chinese cuisine that has now persisted into the third generation. Our daughter and her Chinese American husband now use some of those same recipes, and I’m sure our little granddaughter will come to love them as our whole family still does. It was a pleasure to be reminded of this exceptional and influential book.

]]> Comment on The Chinese Cookbook Project III: With an Open Mind and an Open Mouth by: Barbara Fisher http://www.tigersandstrawberries.com/2005/02/25/the-chinese-cookbook-project-iii-with-an-open-mind-and-an-open-mouth/#comment-1382 Wed, 31 Dec 1969 15:59:59 +0000 http://www.tigersandstrawberries.com/2005/02/25/the-chinese-cookbook-project-iii-with-an-open-mind-and-an-open-mouth/#comment-1382 I thought of you, Ladi, when I read that passage, and smiled. I said, "I wonder how much Ladi is learning about cooking these days?"<br /><br />It is like when we went out to eat with Morganna and her Uncle Wayne in Charleston--we went to a pan-Asian restaurant. It was good food, but you could tell that Japanese folks were in the kitchen. Zak ordered Ma Po Tofu and I ordered Sichuan dry fried beef, and while the dishes were tasty, they were obviously Japanese versions of Chinese dishes. <br /><br />Nice, tasty, but not Chinese. I thought of you, Ladi, when I read that passage, and smiled. I said, “I wonder how much Ladi is learning about cooking these days?”

It is like when we went out to eat with Morganna and her Uncle Wayne in Charleston–we went to a pan-Asian restaurant. It was good food, but you could tell that Japanese folks were in the kitchen. Zak ordered Ma Po Tofu and I ordered Sichuan dry fried beef, and while the dishes were tasty, they were obviously Japanese versions of Chinese dishes.

Nice, tasty, but not Chinese.

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