Tag Archives: Stir-Frying to the Sky’s Edge

Chinese Burmese Chili Chicken

Cooking Light magazine features Irene Khin Wong’s Chinese Burmese Chili Chicken in their fabulous article “7 Ways to Become a Better Cook.” I learned so many terrific recipes in the process of researching Stir-Frying to the Sky’s Edge and this is definitely a winner. When I interviewed Irene who was born and raised in Burma, […]

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James Beard Best International Cookbook

After such a long break since my last post I do have some very fine news to share. Two weeks ago my book Stir-Frying to the Sky’s Edge won the James Beard Foundation Best International Cookbook Award. I’m still on cloud nine feeling a mixture of disbelief and happiness. I’ve been overwhelmed by the outpouring of congrats […]

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What to Cook for Chinese New Years

Wondering what to cook for Chinese New Years? The New Year’s celebration is all about doing things to bring good luck. Everything must be new, fresh, and positive. Every thought and deed determines the outcome for the entire year. There are specific lucky foods you must cook to influence your fate for the coming year. […]

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Almost Chinese New Years

Apologies to all for neglecting to post anything for so long. I’m so bad for not even writing a Happy New Year entry. It’s just that I needed a break from writing. Since April of 2010 I have traveled with my wok on book tour three times to San Francisco, twice to Portland, twice to […]

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