Susanna Foo Fresh Inspiration – New Approaches to Chinese Cuisine (Susanna Foo with Hermie Kranzdorf) Balsamic Vinegar From notes: “Cooking Freshwater Fish

From notes: “Cooking Freshwater Fish features more than 50 contemporary approaches to classic fish recipes from nationally recognized Chef Lucia Watson

primarily in Asia

Paperback in good condition

The result is food that's inventive yet not trendy

Susanna Foo Fresh Inspiration – New Approaches to Chinese Cuisine (Susanna Foo with Hermie Kranzdorf) Balsamic Vinegar From notes: “Cooking Freshwater FishSince 1979, Susanna Foo has been redefining Chinese cuisine. Per Amazon Foo is arguably the leading Chinese chef in America. She is the winner of two James Beard Awards, has been hailed as an innovator by Gourmet, Food & Wine, Esquire, the New York Times, and many other publications. By substituting fresh ingredients for canned ones and readily available items for hard to find imported ones, she has put a fresh face on Chinese food. In Susanna Foo