by Richard Wong
Shanghai in the 1900's was the meeting place of the world. International, national traders and entrepreneurs came to this seaport, enticed with the promise of wealth. Cultures combined in this metropolitan Chinese city and a new life, a new culture emerged...earning Shanghai the reputation as the "Paris of the East."
The mix of cultures, the abundant and decadent lifestyle was articulated in the style of cooking. The finest and freshest ingredients were blended with spices from around the world creating unique flavors. Sugar and salt, both commodities to China, were used to add sweetness and to bring out the color of fresh vegetables. Star Anise from Europe was highlighted in many recipes and curries from India were adapted. Because time and help was available, a combination of slow cooking and blending unique spices resulted in rich and deep flavors.
Modern Asian Flavors is a cookbook that explores the traditional dishes of Shanghai and blends to taste with a touch of the western palate. Shanghai cuisine is a combination of many Asian and European cooking styles.
Founder and creator of chinablue culinary sauces, Richard Wong presents 60 flavorful recipes organized by course, plus a chapter on how to build a Shanghai-style pantry and a section on how to make Shanghai-style sauces. With recipes like Sesame-Soy Pork Tenderloin, Sea Bass with Country Ham, Scallions, and Ginger, Soybeans with Salted Cabbage, and Peach Wonton Crisps, you will find countless ways to create modern Asian flavors in your home kitchen.
About the Author
Richard Wong is the founder and owner of chinablue, a company that specializes in developing premium lifestyle gifts inspired by the rich Shanghai aesthetic. He grew up in Shanghai enjoying traditional recipes handed down in his family for generations. The chinablue food product line has been featured in dozens of publications, including Bon Appetit, InStyle, Family Circle, and Sunset Magazine. Richard lives in Sausalito, California with his wife and two daughters, Ursula and Christina.
Modern Asian Flavors
A Taste of Shanghai
by Richard Wong
143 pages with full-color illustrations throughout
Information provided by the publisher.
This page created May 2006
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