I like your 1972 recipes, too. While it's splendid of course to be able to cook with original and authentic Chinese ingredients, I like that Tabasco is in your 1972 recipe because it's so relaxing to see already-in-the-pantry/fridge options permitted. I like Tabasco aplenty, and have used it many atime in cooking Chinese food. And being from northern China, I often prefer plain apple vinegar to Chinkiang/Zhenjiang vinegar for my dumplings, because Chinkiang/Zhenjiang vinegar is a southern Chinese vinegar, which I'm not used to using, while apple vinegar tastes surprisingly like the vinegars I remember from a childhood in Shaanxi.
We’re the “Don’t use these recipes “ from your “Mmmmm-A Feastiary” cookbook? I am searching for
my copy, it is such a window into all the things we were starting to explore back in the 70’s, and always with an eye on making the dish economically. Your illustrations were pretty “original” too.
Wasn’t there a giant chicken costume?
It’s great to have had your commentary through the years! Thanks for “La Briffe”!
I lived in Beijing for 8 years so today’s subject was awesome. You’re definitely correct in referring to Fuschia Dunlop. She is the current leader in hyper accurate Chinese cookbooks. She is also a lovely generous person.
Unfortunately the last two scans are unreadable for some reason.
Three Great Chinese Meals
I am enjoying this newsletter so, so much. I’m so inspired by your preservation of all of these old menus!
LOVED Mandarette! Thank you for sharing your memories. Truly appreciate these food stories of back in the day in LA. Loved the story on Spago too.
This blog is bringing me so much joy this month! Thank you ruth!!!!
I am really enjoying your memories and menus from the past! I’m also appreciating the resources where we can purchase unusual things that you discuss!
I like your 1972 recipes, too. While it's splendid of course to be able to cook with original and authentic Chinese ingredients, I like that Tabasco is in your 1972 recipe because it's so relaxing to see already-in-the-pantry/fridge options permitted. I like Tabasco aplenty, and have used it many atime in cooking Chinese food. And being from northern China, I often prefer plain apple vinegar to Chinkiang/Zhenjiang vinegar for my dumplings, because Chinkiang/Zhenjiang vinegar is a southern Chinese vinegar, which I'm not used to using, while apple vinegar tastes surprisingly like the vinegars I remember from a childhood in Shaanxi.
Dear Ruth,
We’re the “Don’t use these recipes “ from your “Mmmmm-A Feastiary” cookbook? I am searching for
my copy, it is such a window into all the things we were starting to explore back in the 70’s, and always with an eye on making the dish economically. Your illustrations were pretty “original” too.
Wasn’t there a giant chicken costume?
It’s great to have had your commentary through the years! Thanks for “La Briffe”!
I lived in Beijing for 8 years so today’s subject was awesome. You’re definitely correct in referring to Fuschia Dunlop. She is the current leader in hyper accurate Chinese cookbooks. She is also a lovely generous person.
Unfortunately the last two scans are unreadable for some reason.