"House of Nanking features more than 100 recipes culled from three generations of Fang family dishes, inspired by the foods of Canton and Shanghai. Part history, part technique, part equipment list and part sourcing manifest, it's aimed at helping home cooks learn which tools they need to make some of the restaurant's favorite dishes, like sesame chicken with sweet potato fries, garlic eggplant, and shrimp in Tsingtao beer."
"My parents would leave me in the restaurant while they were working, but when it got too busy, I would go my grandma's eight-seater and help her out. One of my friends was one store down, and we'd hang out until my grandma closed at 5 p.m. She'd take me to her house and cook dinner, and I would fall asleep and wait for my parents."
"Fang, a two-time Chopped champion, star of Food Network's Chef Dynasty: House of Fang, and a regular on national TV cooking demos, is also the granddaughter of restaurant owners, who had a small place on Jackson and Kearney. Convinced that restaurants were not for her, Fang chose a different path, pursuing a career in the corporate world at Merrill Lynch and Johnson & Johnson. But it didn't feed her soul."
House of Nanking collects over 100 recipes from three generations of the Fang family, drawing on Canton and Shanghai culinary traditions. The cookbook combines history, technique, equipment recommendations and sourcing guidance to help home cooks recreate restaurant favorites such as sesame chicken with sweet potato fries, garlic eggplant, and shrimp in Tsingtao beer. Kathy Fang grew up in San Francisco Chinatown restaurants, left for corporate careers at Merrill Lynch and Johnson & Johnson, and later returned to cooking and television, bringing family legacy and professional experience into accessible recipes.
Read at www.mercurynews.com
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