Tag Archives: Book Review

Book Report: Chop Suey, USA

Yong Chen's book Chop Suey USASteve Zylius/UC Irvine Communications

Before fast food and home delivery, there was chop suey and red leather booths. American Chinese food was a precursor to ubiquitous chain restaurants, democratizing the once-exclusive dining-out experience for working-class whites, African Americans and Jews.

The influence of Chinese cuisine throughout the 20th century and beyond is told in Chop Suey, USA: The Story of Chinese Food in America, by UC Irvine history professor Yong Chen. The new book opens with a question: Why is Chinese food so popular in the United States?   Continue reading

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The Art of Making Gelato

gelatoby Mandy Davis

Gelato has soared in popularity in recent years, but authentic, Italian-style gelato is hard to come by in America. Chef Morgan Morano of Morano Gelato is on a mission to change all that with her book The Art of Making Gelato: 50 Flavors to Make at Home. With both classic and innovative gelato and sorbet recipes, Morano reveals the techniques, language and authentic ingredients behind Italian gelato making that has made Morano Gelato a consistent pick for America’s best gelato.  Continue reading

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