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Modern Asian Flavors

A Taste of Shanghai By Richard Wong
Photographs by Noel Barnhurst

7 x 8 in; 144 pp ; 36 color photographs
Hardcover
Published in January, 2006
ISBN 0811851109
ISBN13 9780811851107

$18.95  

Modern Asian Flavors -- 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 Soy–Sauced 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.

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 Appétit, Fine Cooking, Sunset, and Wine Country Living magazines. He lives and works in the Bay Area.