Kho came to the US from Singapore and, after abandoning a career in aerospace, began working as a line cook before organizing Chinese banquet pop-ups and blogging at redcook.net
. His first cookbook is an impressive and rigorous introduction to Chinese fundamentals that stresses technique, regional cuisine characteristics, and the cultural framework that surrounds the food. The range of dishes here, which are arranged by cooking methods, is remarkably diverse: flavor-potted beef shank; stir-fried pork liver; steamed oysters with fermented black bean sauce; bean and pig’s skin aspic. A very accomplished first book that will advance most cooks’ understanding of Chinese cuisine.
Hardcover. Color photographs throughout.