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Long Underappreciated, Cecilia Chiang Releases Charming Cookbook

Alice Waters said of Cecilia Chiang that she did for Chinese cuisine in America what Julia Child did for French. Each relished her role as ambassador of deliciousness, broadening the collective culinary horizons of America in the '60s. There are other similarities: Both worked for the OSS during World War II, both stumbled into their culinary careers, both did so at a relatively advanced age in an era when for a woman, being a homemaker was far more common than being an entrepreneur (Child was 37 when she started to cook and closer to 40 when she started to teach cooking; Chiang was 36 when she opened her first restaurant). But Child is a revered and well-known figure, whereas Chiang... More

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