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Eileen Yin-Fei Lo

Eileen Yin-Fei Lo
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Eileen Yin-Fei Lo

Eileen Yin-Fei Lo, renowned cooking teacher, chef, and Chinese cooking authority, has been called the "Cantonese Julia Child" as well as the "Marcella Hazan of Chinese cooking." She has been written up in publications such as The New York Times, the Los Angeles Times, Saveur, Gourmet, Food & Wine, and FoodArts among others and has been a guest on NPR's Fresh Air with Terry Gross. She has appeared many times on radio and on network television and the Food Network. In addition, her writing was included in Best Food Writing of 2000. With her unparalleled knowledge of Chinese cuisine and ingredients, Lo has taught for twenty years and continues to teach and work as a... Read full bio

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The Chinese Chicken Cookbook will be released on August 03, 2013 in Trade Paperback
Nov 03, 2012
The Chinese Chicken Cookbook will be released on November 01, 2007 in eBook
Nov 01, 2007
The Chinese Chicken Cookbook will be released on November 01, 2007 in eBook
Nov 01, 2007
The Chinese Chicken Cookbook will be released on November 01, 2007 in eBook
Nov 01, 2007
The Chinese Chicken Cookbook will be released on November 01, 2007 in
Nov 01, 2007
The Chinese Chicken Cookbook is now available in
Nov 01, 2007
The Chinese Chicken Cookbook will be released on February 02, 2004 in
Feb 02, 2004
The Chinese Chicken Cookbook is now available in
Feb 02, 2004
The Chinese Chicken Cookbook will be released on December 30, 2003 in Hardcover
Dec 30, 2003
The Chinese Chicken Cookbook is now available in Hardcover
Dec 30, 2003
Excerpt:
Table of Contents from The Chinese Chicken Cookbook
Prior to Dec 19, 2008

Authors on the Web

2012 best recipes
Chicago Tribune, January 8, 2013
...minutes Cook: 25 minutes Makes: about 2 cups Adapted from "Mastering the Art of Chinese Cooking," by Eileen Yin-Fei Lo (Chronicle, $50). Increase the sugar to 4 tablespoons if using in the red chili glaze recipe. 1 pound red ripe jalapeno chilies,...
Good Eating's favorite 2012 recipes
Chicago Tribune, January 5, 2013
...minutes Cook: 25 minutes Makes: about 2 cups Adapted from "Mastering the Art of Chinese Cooking," by Eileen Yin-Fei Lo (Chronicle, $50). Increase the sugar to 4 tablespoons if using in the red chili glaze recipe. 1 pound red ripe jalapeno chilies,...
Brine, glaze, baste ...
WGN-TV, September 4, 2012
...When the markets overflow with fresh chilies, I like to make my own red chili paste. Cookbook author Eileen Yin-Fei Lo has a straightforward recipe for it that I find extremely versatile; I use it in the Korean sauce that follows as well as for...
Brine, glaze, baste ...
Hartford Courant, September 4, 2012
...When the markets overflow with fresh chilies, I like to make my own red chili paste. Cookbook author Eileen Yin-Fei Lo has a straightforward recipe for it that I find extremely versatile; I use it in the Korean sauce that follows as well as for...
Brine, glaze, baste ...
Fox40 KTXL, September 4, 2012
...When the markets overflow with fresh chilies, I like to make my own red chili paste. Cookbook author Eileen Yin-Fei Lo has a straightforward recipe for it that I find extremely versatile; I use it in the Korean sauce that follows as well as for...
Brine, glaze, baste ...
WPHL-TV, September 4, 2012
...When the markets overflow with fresh chilies, I like to make my own red chili paste. Cookbook author Eileen Yin-Fei Lo has a straightforward recipe for it that I find extremely versatile; I use it in the Korean sauce that follows as well as for...
Brine, glaze, baste ...
KTLA, September 4, 2012
...When the markets overflow with fresh chilies, I like to make my own red chili paste. Cookbook author Eileen Yin-Fei Lo has a straightforward recipe for it that I find extremely versatile; I use it in the Korean sauce that follows as well as for...