Thanks to a customer base that is increasingly savvy about diverse regional cuisines, Chinese food in the West is finally outgrowing its reputation as cheap takeout. We’re seeing the rise of chefs who approach Chinese cooking with the spirit of curiosity and experimentation while staying respectful of time-honored flavors and techniques.
The Illustrated Wok shines a spotlight on these “next-generation” chefs who are rethinking Chinese food to serve the needs and cravings of 21st century diners. This book is for all the home chefs who want to recreate this magic in their own kitchens.
Who are these chefs? Most of them are restaurateurs in North America, Latin America, Europe, Hong Kong, Taiwan and Southeast Asia.