Chop Fry Watch Learn by Michelle King

There is so much to learn in this book that centers on Fu Pei-mei, the Taiwanese woman who broke with tradition to show people how to cook. The traditional Chinese art of food preparation was something that you would not write down. It was instead passed down within the family, and the secrets were closely guarded--so when Pei-mei first wrote a cookbook, and then demonstrated the recipes on television, she was bringing Chinese food into the modern day. Her cookbooks were bilingual, so that they could be shared across language as well as being inter-generational. Then, like Julia Child and French cooking, she went on TV to demonstrate how exactly to make these recipes. Chinese cooking prioritizes two essential qualities: huohuo (“fire-time”) and daogong (“knife-skill”). The former is the precision with which a cook can control the heat of her stove, the latter the blade of her knife. Think of the perfectly sliced green scallions, thin and trembling like blades of grass, that accompany a Peking duck or the way beef sliced for a stir-fry instantly cooks on a heated wok, evenly seared on the outside, still juicy and tender within. Both of these skills were broadcast live on Taiwan Television in 1962, when a housewife and cooking instructor named Fu Pei-mei was asked by the network to host a 20-minute cooking show. The set was makeshift, decorated by a cloth fish stapled to the wall. Fu had been asked to bring her own ingredients and equipment, which included her wok, cleaver and brazier--it was just as low budget as the PBS shows that Julia Child made, but despite all of this, both shows were both ground breaking and wildly popular. The author has introduced a Taiwan icon to an American audience.