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/ Cook Local, Eat Global Thu, 09 Feb 2012 10:50:54 +0000 hourly 1 http://wordpress.org/?v=3.2 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 Jim KABLE 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.

]]> 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 Richard Parker 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.

]]> 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 M.B. Adams 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

]]> 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 M.B. Adams 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.

]]> By: Allen Wong http://www.tigersandstrawberries.com/2005/02/25/the-chinese-cookbook-project-iii-with-an-open-mind-and-an-open-mouth/#comment-1378 Allen Wong Wed, 30 Nov -0001 00:00:00 +0000 http://www.tigersandstrawberries.com/2005/02/25/the-chinese-cookbook-project-iii-with-an-open-mind-and-an-open-mouth/#comment-1378 Oh, wow. This is such a great post. I still can't believe that books so influential to the way Americans view and cook ethnic foods can go out of print so easily. I'm curious - ingredients can be substituted a variety of ways, but what about equipment? I can't imagine too many middle class American families buying woks today, but what about during the book's era? Cast iron cookware perhaps? And what about steaming? <br /><br />Awesome cats in the picture, by the way. ;) Oh, wow. This is such a great post. I still can’t believe that books so influential to the way Americans view and cook ethnic foods can go out of print so easily. I’m curious – ingredients can be substituted a variety of ways, but what about equipment? I can’t imagine too many middle class American families buying woks today, but what about during the book’s era? Cast iron cookware perhaps? And what about steaming?

Awesome cats in the picture, by the way. ;)

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