Written by husband and wife Kei Lum Chan and Diora Fong Chan, who have authored a number of bestselling Chinese-language cookbooks, China: The Cookbook features dishes ranging from popular staples that can be found on most restaurant menus, such as Sweet and Sour Spare Ribs and Dim Sum, to lesser-known family recipes, all of which are accompanied by explanations of Chinese ingredients, easy-to-implement suggestions for alternatives for specialty items, and essential tips and notes on cooking techniques and equipment. The book contains hundreds of rich color photographs of the dishes and people involved in Chinese food production.
Based in Hong Kong, Kei Lum Chan and Diora Fong Chan are visiting only 5 US cities; this is their only Bay Area event.
Kei Lum Chan and Diora Fong Chan are bestselling authors, regarded as top culinary authorities within China. Kei Lum Chan is the son of Mr. Mong Yan Chan, a Chinese journalist and critic, who authored Food Classics, a series that has had a tremendous influence on Chinese culinary culture. They live in Hong Kong.
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