Food writer
This great introduction to regional Chinese cuisines includes recipes from the author’s native Shanghai. She taught us how to cook a proper meal using ingredients from either American or Chinese grocery stores, leaving us with few excuses for being too lazy to get out our woks. This book ended up being so good that it merited a foreword by Craig Claiborne. She followed it up with Madame Chu’s Chinese Cooking School (1975) as she guided serious cooks on a deeper tour of China’s regional cuisines.
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