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Eileen Yin-Fei Lo

Eileen Yin-Fei Lo
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Eileen Yin-Fei Lo

Eileen Yin-Fei Lo, renowned cooking teacher, chef, and Chinese cooking authority, has been called the "Cantonese Julia Child" as well as the "Marcella Hazan of Chinese cooking." She has been written up in publications such as The New York Times, the Los Angeles Times, Saveur, Gourmet, Food & Wine, and FoodArts among others and has been a guest on NPR's Fresh Air with Terry Gross. She has appeared many times on radio and on network television and the Food Network. In addition, her writing was included in Best Food Writing of 2000. With her unparalleled knowledge of Chinese cuisine and ingredients, Lo has taught for twenty years and continues to teach and work as a... Read full bio

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Text Excerpt 5 from The Chinese Chicken Cookbook
May 28, 2011
The Chinese Chicken Cookbook will be released on November 01, 2007 in
Nov 01, 2007
The Chinese Chicken Cookbook is now available in
Nov 01, 2007

Authors on the Web

Viewpoint: The Health Benefits of Real Chinese Food
Time, February 28, 2013
...RelatedWhat Happened to the American Middle-Class Meal?Talented, Young and Asian AmericanWhy Do Jews Love Chinese Food? Email Print Share FacebookTwitterTumblrLinkedInStumbleUponRedditDiggMixxDeliciousGoogle+ Comment Follow @TIMEIdeas The dragons have...
The Health Benefits of Chinese Food
Time, February 28, 2013
...RelatedWhat Happened to the American Middle-Class Meal?Talented, Young and Asian AmericanWhy Do Jews Love Chinese Food? Email Print Share FacebookTwitterTumblrLinkedInStumbleUponRedditDiggMixxDeliciousGoogle+ Comment Follow @TIMEIdeas The dragons have...
The Forgotten Health Benefits of Chinese Food
Time, February 28, 2013
...RelatedWhat Happened to the American Middle-Class Meal?Talented, Young and Asian AmericanWhy Do Jews Love Chinese Food? Email Print Share FacebookTwitterTumblrLinkedInStumbleUponRedditDiggMixxDeliciousGoogle+ Comment Follow @TIMEIdeas The dragons have...
A Taste of Asia: The Best Asian Cookbooks for Your Kitchen
Asian Global Impact, February 8, 2013
...also written several cookbooks, and this is her most recent one. Mastering the Art of Chinese Cooking by Eileen Yin-Fei Lo A classic textbook if you want to go beyond the basics. Japanese Izakaya: The Japanese Pub Cookbook by Mark Robinson Add...
2012 best recipes
Chicago Tribune, January 8, 2013
...minutes Cook: 25 minutes Makes: about 2 cups Adapted from "Mastering the Art of Chinese Cooking," by Eileen Yin-Fei Lo (Chronicle, $50). Increase the sugar to 4 tablespoons if using in the red chili glaze recipe. 1 pound red ripe jalapeno chilies,...
Good Eating's favorite 2012 recipes
Chicago Tribune, January 5, 2013
...minutes Cook: 25 minutes Makes: about 2 cups Adapted from "Mastering the Art of Chinese Cooking," by Eileen Yin-Fei Lo (Chronicle, $50). Increase the sugar to 4 tablespoons if using in the red chili glaze recipe. 1 pound red ripe jalapeno chilies,...
Chile leaves, broccoli stems and pea shoots … expanding what we eat
Energy Bulletin, August 23, 2012
...strong flavored sautees like lettuce with fermented black bean paste (a recipe I’ve modified a little from Eileen Yin-Fei Lo’s wonderful book _From the Earth: Chinese Vegetarian Cooking_. Heat oil in a wok or cast iron pan, and sautee ginger and...