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The Shun Lee Cookbook

3.72  ·  Rating Details ·  50 Ratings  ·  2 Reviews

Until the 1960s, nearly all Chinese food served in the United States was Cantonese. Egg Foo Yung. Barbecued Spareribs. Egg Drop Soup. But with the opening of his Shun Lee restaurants more than forty years ago, Michael Tong and his chefs introduced the spicy regional foods of Sichuan and Hunan and the red-cooked dishes of Shanghai to New Yorkersand eventually to all of the

Kindle Edition, 272 pages
Published October 19th 2010 by HarperCollins e-books (first published February 1st 2007)
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Aug 16, 2008 Garrett rated it really liked it  ·  review of another edition
The Shun Lee Cookbook was recommended to me by the folks at the Serious Eats blog. Representing a string of restaurants, the cookbook takes the American approach to Chinese food. You won't find any offal, snout-to-tail eating in here. The most adventuresome recipes I saw called for duck or whole, live shrimp. Still, the author has taken the home took into consideration. A good thing too, because I always thought not being able to bring a wok to the proper temperature crippled most American attem ...more
Oct 08, 2016 Karen rated it liked it
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