Skip to content

Shun Lee Cookbook Recipes from a Chinese Restaurant Dynasty

Spend $50 to get a free movie!

ISBN-10: 0060854073

ISBN-13: 9780060854072

Edition: 2007

Authors: Michael Tong, Elaine Louie, Rogerio Voltan

List price: $29.95
Blue ribbon 30 day, 100% satisfaction guarantee!
Out of stock
what's this?
Rush Rewards U
Members Receive:
Carrot Coin icon
XP icon
You have reached 400 XP and carrot coins. That is the daily max!

Description:

Until the 1960s, nearly all Chinese food served in the United States was Cantonese. Egg Foo Yung. Barbecued Spareribs. Egg Drop Soup. But with the opening of his Shun Lee restaurants more than forty years ago, Michael Tong and his chefs introduced the spicy regional foods of Sichuan and Hunan and the red-cooked dishes of Shanghai to New Yorkers-;and eventually to all of the United States. Crispy Orange Beef. Lake Tung Ting Prawns. Crispy Sea Bass. Dry Sauted String Beans. Hot and Sour Cabbage. Scallion Pancakes. These dishes originated at Shun Lee, and are now on nearly every Chinese restaurant menu across North America. Now, in his first cookbook, Tong shares his most popular recipes…    
Customers also bought

Book details

List price: $29.95
Copyright year: 2007
Publisher: HarperCollins Publishers
Publication date: 2/6/2007
Binding: Hardcover
Pages: 272
Size: 7.50" wide x 9.50" long x 0.75" tall
Weight: 2.244
Language: English

Michael Tong is the owner and executive chef of the popular Shun Lee West and Shun Lee Palace in New York City. In forty years, the Shun Lee restaurants have served about ten million people and have won two four-star ratings from the New York Times. Tong has appeared and cooked on the Late Show with David Letterman, and his restaurants have been reviewed in the New York Times , Time Out , Zagat Survey , New York magazine, and the Michelin Guide to New York City . For introducing Chinese culture to America, he has been honored by the China Institute in America, and was awarded the 2006 Ellis Island Medal of Honor. He lives in Manhattan.

Introduction
The Chinese Pantry
Equipment
Cooking Chinese Food at Home
Hot Appetizers
Cold Appetizers
Soups
Fish and Shellfish
Poultry
Beef, Lamb, and Pork
Vegetables
Noodles and Rice
Desserts
Acknowledgments
Sources
Index