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Modern Asian Flavors: A Taste of Shanghai
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Modern Asian Flavors: A Taste of Shanghai Hardcover - 2006

by Noel Barnhurst (Photographer); Richard Wong


From the publisher

Shanghai has long been considered a gateway to the world, and so it's no surprise that its cuisine, with a distinctive blend of Asian and European influences, is beloved among foodies far and wide. In this impressive collection of more than 50 sophisticated yet easy-to-prepare dishes, Shanghai native and culinary expert Richard Wong shares his family recipes that have been updated for the modern table. This amazing cookbook satisfies savory, sweet, or spicy cravings with inspiring recipes like Shanghai Slow-Cooked Chicken, Sweet SoySauced Broccolini, and Spicy Shrimp Chow Mein. Included is a section on stocking a Shanghai pantry with all the essentials for preparing quick, flavorful meals. And with a chapter dedicated to making robust sauces tailored to complement any dish, Modern Asian Flavors is the ultimate passport for a delicious adventure.

First line

Even when I was very young, just two or three years old, I loved the local Shanghai crabs.

Details

  • Title Modern Asian Flavors: A Taste of Shanghai
  • Author Noel Barnhurst (Photographer); Richard Wong
  • Binding Hardcover
  • Edition 1ST
  • Pages 143
  • Volumes 1
  • Language ENG
  • Publisher Chronicle Books (CA), San Francisco
  • Date January 26, 2006
  • Illustrated Yes
  • ISBN 9780811851107 / 0811851109
  • Weight 1.35 lbs (0.61 kg)
  • Dimensions 8.28 x 7.38 x 0.85 in (21.03 x 18.75 x 2.16 cm)
  • Library of Congress subjects Cookery, Chinese - Shanghai style
  • Library of Congress Catalog Number 2005016333
  • Dewey Decimal Code 641.595

About the author

Richard Wong is the founder and owner of chinablue, which creates the popular line of Shanghainese sauces, dressings, glazes, and oils. Born in Shanghai, he grew up in America eating the traditional recipes his family has enjoyed for generations. Richard lives in the San Francisco Bay Area, and this is his first book. Noel Barnhurst's photography has appeared in numerous cookbooks, including The Taste of the Season (0-8118-3792-0), Seriously Simple (0-8118-3194-9), and Macaroni & Cheese (0-8118-4962-7), as well as in Bon App tit, Fine Cooking, Sunset, and Wine Count
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Modern Asian Flavors: A Taste of Shanghai

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by Wong, Richard

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