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Michelle T. King, "Chop Fry Watch Learn: Fu Pei-Mei and the Making of Modern Chinese Food" (Norton, 2024)
In 1971, the New York Times called the Taiwanese-Chinese chef, Fu Pei-Mei, the “the Julia Child of Chinese cooking.”
But, as Michelle T. King notes in her book Chop Fry Watch Learn: Fu Pei-Mei and the Making of Modern Chinese Food (Norton, 2024), the inverse–that Julia Child was the Fu Pei-Mei of French cuisine–might be more appropriate. Fu spent decades on Taiwanese television, wrote three seminal cookbooks on Chinese cuisine, ran a famous cooking academy and even provided important culinary advice to those making packaged food and airline meals.
And this all starts from humble beginnings…
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