by Fu Peimei, Cheng Anqi zhu (2005)
Chinese home cooking made simple, delicious, less expensive and full of variety by Fu Pei Mei, the distinguished chef who hosted a cooking show in Taiwan for decades, and Cheng Anqi, Fu's daughter who inherited her mother's culinary talent.
Barbara Tropp, assisted by Arminda Asprer Schreil
Provides over two hundred recipes bursting with unexpected flavors and combinations, including chili-orange cold noodles, tea and spice smoked duck breast, spicy tangerine beef, and eggroll-cartwheel soup.
Cathy Erway
A celebration of Taiwanese food and culture. Erway has compiled homestyle dishes and authentic street food recipes and makes them accessible for the at-home cook.
Susanna Foo
"Susanna Foo has consistently been acclaimed for serving the best and most exciting Chinese food in North America. Gourmet, Food & Wine, Esquire, Zagat and the James Beard Society have all singled her out as one of America's leading chefs. Now Susanna Foo shares the recipes that established her reputation, and the results are nothing short of revolutionary. The book will open a new world to those who are intimidated by the strange ingredients and complicated techniques of Chinese cooking. Foo's recipes don't call for the usual combination of soy sauce, sesame oil, rice wine, vinegar and sugar, and they don't rely on complicated stir-frying. Instead, they feature simple techniques and readily available fresh ingredients." --Publisher's description.
Wei wei xiao chu gong zuo shi zhu
Soup is the best food for health. Simmering all the ingredients usually releases the essence of each ingredient. The recipes in this book are designed for better skin.