Tag Archives: Harrison Jeffs

The Breath of a Wok Video

I’m very proud to present my latest video. It’s a tribute to the wok—an instrument of life force, a vessel of history and tradition, and a trusty companion that helped me survive a tough summer. I’d been thinking about this video for a long time before I finally got to work on it. My concept was that so many people think the wok is just a stir-fry pan, but it’s so much more. While researching my cookbook, The Breath of A Wok, the Chinese culinary legend Florence Lin said to me, “With one wok you can do everything.” I was Read More …

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“The Wisdom of the Chinese Kitchen” Video

It’s hard to believe it’s been eight years since my father passed away. Without Baba, I would not have written “The Wisdom of the Chinese Kitchen.” Of all my books it is the one dearest to me. When I was a child my parents didn’t think it was important to teach me how to cook. Juggling the demands of a full-time job, by the time my mother came home and started cooking the evening meal, it was with brusque efficiency. The tone of the kitchen was not a relaxed atmosphere that encouraged my participating. Nor would my parents have allowed me Read More …

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Chinese Trinidadian Chicken with Mango Chutney Wins IACP Award

  I’m remiss in sharing some good news. On February 7th, my video Chinese Trinidadian Chicken with Mango Chutney was nominated for an IACP (International Association of Culinary Professionals) Digital Media Award in the category of Single Food-Focused Video. I received the news on my birthday and couldn’t have asked for a nicer present. Just being nominated was a win. It’s deeply humbling to be nominated with The Mind of a Chef “Taste Memories: Ivan Orkin / Shio Ramen” and Roads and Kingdoms “One Night in Osaka.” To put things into perspective, our video at last count had about 850 views. Our Read More …

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Chinese Trinidadian Chicken with Mango Chutney

“Stir-Frying to the Sky’s Edge” was a fascinating cookbook to write because my research included not only traditional stir-fries but how the Chinese diaspora managed to stir-fry in Peru, Jamaica, Cuba, Trinidad, Holland, Germany, Belgium, Malaysia, South Africa, Burma, India, and even in the Mississippi Delta. One of my favorite interviews brought me to Trinidad to meet Winnie Lee Lum. Her cooking integrates local ingredients she has learned from living in Trinidad for over forty years with the traditional Chinese stir-fry technique. Winnie explained to me, “Chinese food in Trinidad reflects the Creole and Indian influences. Just like the people Read More …

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