Tue, Sep 29, 2015 @ 6:00pm - 8:30pm
Museum of Chinese in America
215 Centre Street, New York, NY 10013
Tickets: $12/adult; $7/student & senior; Free for MOCA Member.
Click to purchase tickets
What’s the difference between pan-frying, oil seeping, and yin-yang frying? Please join Kian Lam Kho, author of the new cookbook, Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking, in demystifying the art of Chinese cooking and address unique technical differences between Eastern and Western cooking. Followed by book signing and tasting.
Kian Lam Kho is a food writer, consultant, and founder of 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 a finalist for the James Beard Foundation Award in 2011. Kian teaches Chinese cooking classes at the Institute of Culinary Education, Brooklyn Kitchen, and Haven’s Kitchen. His cookbook, Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese is the culmination of years of research on Chinese cooking techniques and their implementing in the home kitchen. Kian Lam Kho is the co-curator of MOCA’s upcoming 2016 exhibition, Culinary Identities: An Anthology of Chinese Food Stories in America.