Tag Archives: Key to Chinese Cooking

Chow Chop Suey and Florence Lin

As a Chinese American I’ve found it fascinating—and deeply moving—to read Anne Mendelson’s Chow Chop Suey. I’ve written about Chinese-American culinary history in all my cookbooks and thought I had a solid understanding of it. But the scope and breadth of Anne’s book is so extraordinary that it made me think about my own family’s history in a new light. There were many moments, as I read, when I wished my father were still alive so I could discuss it with him. As Jane Lear wrote, Anne Mendelson is “one of the finest food historians of our time.” For me, Read More …

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  • WHAT’S HAPPENING

    Museum of Chinese in America
    New York City
    Grace is a featured chef in "Sour, Sweet, Bitter, Spicy"

    Museum of Food and Drink
    Brooklyn, NY
    Items from Grace's culinary collection are featured in
    "Chow: Making the Chinese American Restaurant"

    The Lodge at Woodloch
    Hawley, PA
    Sat, Mar 25, 2017
    Cooking Demo and Booksigning

    Lake Austin Spa
    Austin, TX
    Sat, June 17, 2017
    Cooking Demo and Booksigning




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    stir-fry skills, join
    Wok Wednesdays,
    a group of wok and
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