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I grew up in San Francisco surrounded, on the one hand, by the immigrant Chinese traditions of my family and relatives, and, on the other, by an innovative American culinary culture. My earliest memories of food are of the extraordinary meals my mother and father prepared for us (my brother and me) and of the efforts they made to ensure that we ate well. Their care was not only a matter of selecting the freshest ingredients, but also for the authenticity with which they replicated the traditional Cantonese dishes of their youth in China during the 1930s and forties. This connection to the cooking of old-world China coupled with the discovery of Julia Child on... Read full bio