Join us at The Granary to celebrate Kian Lam Kho’s cookbook, Phoenix Claws & Jade Trees. Tickets are $75 per person and include dinner, a copy of the cookbook, service fee and tax. Reserve by calling.
Food writer, author of 10 cookbooks and Asian cuisine expert, Nancie McDermott, will be the guest hostess for this luncheon. McDermott has written several cookbooks on Asian cuisine and served as a Peace Corps volunteer in Thailand.
The winner of the 2016 IACP Julia Child First Book Award, Phoenix Claws and Jade Trees offers a unique introduction to Chinese home cooking, demystifying it by focusing on its basic cooking methods. In outlining the differences among various techniques — such as pan-frying, oil steeping, and yin-yang frying — and instructing which one is best for particular ingredients and end results, culinary expert Kian Lam Kho provides a practical, intuitive window into this unique cuisine. Once you’ve learned how to dry stir-fry chicken, you can then confidently apply the technique to tofu, shrimp, and any number of ingredients.￼
Accompanied by more than 200 photographs, including helpful step-by-step images, the 158 recipes range from simple, such as Spicy Lotus Root Salad or Red Cooked Pork, to slightly more involved, including authentic General Tso’s Chicken or Pork Shank Soup with Winter Bamboo. But the true brilliance behind this innovative book lies in the way it teaches the soul of Chinese cooking, enabling home cooks to master this diverse, alluring cuisine and then to re-create any tempting dish they encounter or can imagine.
After training as an aerospace engineer and developing software on Wall Street for more than twenty years, Kian decided to pursue his passion for cooking. He apprenticed in the kitchen of Chef Josh Capon at Canteen (now Lure Fishbar), in New York City’s Soho neighborhood, where he learned to produce modern American food.
However, it was Chinese cooking that interested him the most. After Canteen he started organizing pop-up Chinese banquet events to showcase the variety of ingredients and versatility of techniques in Chinese cuisine rarely experienced in American Chinese restaurants. He continues to work at different restaurants as a guest chef, creating unique Chinese banquet events.
In January of 2008 Kian created the Chinese cooking blog, Red Cook. The blog emphasizes the importance of understanding proper Chinese cooking techniques while describing them in historical and cultural context. Red Cook was selected as a finalist and nominated for the James Beard Foundation Award in 2011.