Martin Yan's China
"'In the beginning, I just did things like chop suey and chow mein - more Americanized Chinese food. Now the general public is more curious, articulate and adventurous. They're willing to accept new cuisines and ingredients.' It's why, he says, you see every type of ethnic fare show up in the Bay Area."San Francisco Chronicle, February 20, 2008"Home cooks can embark on a culinary journey through China enjoying Yan's expertise and flair."Pasadena Star News, February 6, 2008"One can even tell by looking at his latest cookbook, due in stores in April, that even the most far-flung regional specialty can be easily cooked in the home kitchen. Though this is one of his most informational books packed with history, snippets on regional heritage and specialties, and photos from his travel the recipes are still totally doable for the home cook"San Francisco Chronicle, February 20, 2008"Now in his 30th year on television, Yan is still cooking and spreading the message of honest food cooked fresh the Asian way."Inland Valley Daily Bulletin, February 7, 2008"Home cooks can embark on a culinary journey through China enjoying Yan's expertise and flair." Pasadena Star News, February 22, 2008