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Pearl Kong Chen
Chinese cookbook author From Wikipedia, the free encyclopedia
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Pearl Kong Chen (June 17, 1926 – July 21, 2014) was a Chinese-American cooking teacher and cookbook author known as an expert on Cantonese cuisine.
Chen's grandfather, Kong Hungyun, was a Qing dynasty official and noted gourmet in Guangzhou in the early 1900s, but she did not begin her own culinary career until she came to America in 1967.[1][2] She lived in New York and in California, where she taught cooking and home economics classes at San Jose State University and provided instruction to high school teachers.[1]
Chen wrote over 40 cookbooks, primarily in Chinese, but in 1983 she published Everything You Want to Know about Chinese Cooking, for an American audience.[1][3][4] Her co-authors were her husband, Tien Chi Chen (陳天機) (1928–), and dietitian and food science professor Rose Y. L. Tseng.[1] The cookbook includes 243 recipes, including steamed whole fish, braised abalone with black mushrooms in oyster sauce, spicy soy sauce chicken, red-cooked chicken with chestnuts, braised orange duck, fish-flavoured pork shreds, braised radish balls with dried shrimp, home-made noodles, and classic Chinese flaky pastry.[4][5]
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