In this very special episode, just in time for Thanksgiving, Chef Kathy Fang, of famed restaurants "House of Nanking" and "Fang" in San Francisco, shares the stories behind the book and recipes of her new cookbook "House of Nanking".
For the first time, United By Rice shot on site at "Fang" where Kathy sat down with host, Ben Lei, and shared a few of the most popular dishes from the restaurant and the book including Garlic Eggplant and Sesame Chicken. Importantly, Kathy wrote the cookbook and chose specific dishes that are more accessible to home cooks so you don't have to be a James Beard award winning chef to try these recipes at home.
We had some recording challenges with street noise and a wandering camera but we continue to want to push our podcast to deliver the most interesting AANHPI stories to you we can.
The "House of Nanking" should be on your Christmas list for anyone who likes to make flavorful and inspired Chinese cuisine. You can purchase everywhere but hereis an Amazon link if you need it: https://www.amazon.com/House-Nanking-Franciscos-Favorite-Restaurant/dp/1419777874
More info: From a beloved San Francisco culinary landmark, a showstopper cookbook that honors a family legacy and celebrates ingredient-driven, multi-regional Chinese cooking in America
The 100-plus recipes in this beautiful book include all the greatest hits from three generations of Fang family cooking from Canton to Shanghai, and readers will learn how to pan-fry, steam, cook in a wok, shop for ingredients, and prep vegetables the Chinese way.
With accessible recipes that are adaptable to any type of home kitchen, anyone will be able to make these dishes, wherever they are.
Since it opened in 1988, House of Nanking has been a popular spot for countless tourists, honeymooners, celebrities, and everyday San Franciscans who have lined up for their legendary Shanghai and Chinese American dishes.
This book marks the first time their recipes have appeared in print and have been adapted for the home kitchen. But it’ll be the stories behind them, which few have heard—of Peter Fang’s ingenuity and his early adventures in the kitchen, how he imported and adapted his favorite Shanghai dishes for America, and Kathy’s experience growing up with parents who bet it all on the restaurant, under the tutelage of all these rich Chinese culinary traditions—that will capture the heart.