Modern Asian Flavors: A Taste of Shanghai
Richard Wong is the founder and owner of chinablue, which creates the popular line of Shanghainese sauces, dressings, glazes, and oils. Born in Shanghai, he grew up in America eating the traditional recipes his family has enjoyed for generations. Richard lives in the San Francisco Bay Area, and this is his first book.Noel Barnhurst's photography has appeared in numerous cookbooks, including The Taste of the Season (0-8118-3792-0), Seriously Simple (0-8118-3194-9), and Macaroni & Cheese (0-8118-4962-7), as well as in Bon App tit , Fine Cooking , Sunset , and Wine Count