China Moon Cookbook [B0364]

1992 PB 1st printing. Winner of an IACP/Julia Child Cookbook Award. The "Julia Child of Chinese cooking" (San Francisco Chronicle), Barbara Tropp was a gifted teacher and the chef/owner of one of San Francisco's most popular restaurants. She was also the inventor of Chinese bistro, a marriage of home-style Chinese tastes and techniques with Western ingredients and inspiration - an innovative cuisine that stuffs a wonton with crab and corn and flavors it with green chili sauce, that stir-fries chicken with black beans and basil, that tosses white rice into a salad with ginger-balsamic dressing. Casual yet impeccable, and as balanced as yin and yang, these 275 recipes burst with unexpected flavors and combinations such as: Prawn Sandpot Casserole with Red Curry and Baby Corn; Spicy Tangerine Beef with Glass Noodles; Pizzetta with Chinese Eggplant, Wild Mushrooms, and Coriander Pesto; Chili-Orange Cold Noodles; Sweet Carrot Soup with Toasted Almonds; Wok-Seared New Potatoes; Crystallized Lemon Tart; and Fresh Ginger Ice Cream.

From Amazon/GoodReads reviews: "5 Stars and if I could give it 10 I would. I've been a chef for over 35 years, and this cookbook became my ticket to playing with flavors and foods that were not available in my area (back then). I used it as a springboard to turn my meat and potato clients into people who raved about the "Tea Smoked Chicken Salad with Radicchio, Mint and Wild Mushrooms" Her "Ginger Moons" and "Sesame Brown Sugar Shortbread" paired with "Fresh Ginger Ice Cream" with "Bittersweet Chocolate Sauce"...SWOON! . Is your mouth watering yet? It should be :) If you enjoy Asian/Chinese food with a hint of the freshest California cuisine, this is the cookbook for you and your lucky family/guests."; "Labor intensive recipes but worth the effort. The infused oils are delicious. Ms Tropp teaches about equipment, techniques, ingredients, tasting, and everything or anything you need to know to make this food. The information is applicable to all Chinese cooking. Not just a good cookbook but a great read. I had the pleasure of going to her restaurant, a completely wonderful and delicious experience. Barbara Tropp has been called the Julia Child of Chinese cooking. A well deserved accolade."