Mary Tsui Ping Yee's Chinese Immigrant Cooking Cookbook

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Description: Mary Tsui Ping Yee's happiest memories or growing up in Pennsylvania are associated with the meals her mother cooked every day. A Chinese hand laundry is an unlikely setting for great food, but for eighteen years she thrived on dishes that had the authentic flavor and variety of the best Cantonese cooking. In her adult life, she's tasted fine cuisine in many places, but for food that pleases the palate and warms the heart, she always prefers the home-cooked meals or her childhood, which are lovingly collected in this volume. 

This style of cooking, the chief characteristic of her parents native province of Guandong, demands freshness in what is cooked. Mary's parents followed the tradition of adapting the produce of their new home to the flavors of the old. Her mother always put her unique stamp on anything she cooked. 

She, like all Cantonese cooks, took pride in her creative variations. Day in and day out, she cooked meals that were tasty, nutritious, and never boring. Mary also recalls the "comfort" food that her mother cooked when she came down with a cold. She would make her daughter a hot bowl of rice juk (congee, or gruel) topped by a poached egg, green onions and a bit of oyster sauce for seasoning. It went down very smoothly past a sore throat. 

Chinese Immigrant Cooking is a collection of more than 130 of Mary's favorite recipes, including soups, seafood, pork, beef, lamb, poultry, eggs, vegetables, snacks and sweets. Also included are complete meal planning menus for the Mid-Autumn-Moon Festival Banquet, Christmas Dinner and the traditional Chinese New Year's Festival Banquet. 

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Condition: Good condition.