Susanna Foo Fresh Inspiration: New Approaches to Chinese Cuisine by Susanna Foo

  • Wild mushroom dumplings with mushroom sauce

    from Susanna Foo Fresh Inspiration: New Approaches to Chinese Cuisine Susanna Foo Fresh Inspiration by Susanna Foo

    • Categories: Appetizers / starters; Chinese; Vegetarian
    • Ingredients: shiitake mushrooms; shallots; cellophane noodles; tarragon; sesame oil; truffle oil; Parmesan cheese; gyoza wrappers; scallions; chanterelle mushrooms; soy sauce; mushroom stock; balsamic vinegar; portobello mushrooms
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  • ISBN 10 0618393307
  • ISBN 13 9780618393305
  • Linked ISBNs
  • Published Sep 02 2005
  • Format Hardcover
  • Page Count 352
  • Language English
  • Countries United States
  • Publisher Houghton Mifflin

Publishers Text

Susanna Foo, the leading Chinese chef in America, has been hailed as an innovator by Gourmet, Food & Wine, Esquire, Zagat, the James Beard Society, and many others. By substituting fresh ingredients for canned ones and readily available items for hard-to-get ones, she put a new face on Chinese food, first in her award-winning restaurant in Philadelphia; then in her award-winning book Susanna Foo Chinese Cuisine, which thrust Chinese cooking into mainstream kitchens; and most recently at Suilan by Susanna Foo, her acclaimed restaurant in an exclusive resort in Atlantic City.

In Susanna Foo Fresh Inspiration, she takes an even more revolutionary approach. Rather than recreating the Chinese dishes of the past, she redefines Chinese cooking. "My primary goal is to preserve the natural flavor and integrity of the ingredients," she writes. Freshness and simplicity are the twin hallmarks of the more than 150 recipes, including Crispy Tuna Spring Rolls with Fresh Herb Salad, Ten-Vegetable Hot-and-Sour Soup, Braised Salmon with Soy and Ginger, Seared Scallops with Fresh Mushrooms, Corn Cakes with Cilantro and Chives, Roast Chicken with Peppercorn Rub, and Coconut Panna Cotta.


Strikingly illustrated, Susanna Foo Fresh Inspiration is both more accessible and more authentic than usual Chinese cookbooks, issuing a fresh invitation to cooks at all levels to roll up their sleeves and head to the kitchen.

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