Chinese Cookbook Yan-Kit’s Classic

When I first cooked at Leiph school, both were interviewed with Ian-Kit in the early 1980's. She was nicely equipped under her wired apron, and small behind the display table. He talked nervous and very fast with a strong Chinese pronunciation. When we ended we went for coffee together. He looked very unlikely cooking or even cooking authors. He was scholarly with the educated Chinese's comfortable air, although refined gourmets looked at men cooking as a profession. But he showed an amazing firmness for sending his home-grown gastronomic heritage and practical cooking techniques. At that time, Chinese cooking was generally considered to be the world's second largest after cooking French, but the Chinese food, known to European and American, was the level of cheap portability reduced. The recipes in Chinese language were frustrating, providing a slight indication of quantity, time and technique; And in China, the cultural revolution mocked the Grand Style as bourgeoisie and oppressed the great dog. After losing his American husband Brittan Martin Jr., when he was alone with a little child, Ian-Kit started cooking with great emotions like his extraordinary sorrow. He has written several Chinese cookbooks, which are the best in any of the two languages. Ian-Kit had very high standard for everything in life; He likes music, opera, poetry, art, and fashion, and he keeps the great power of his intellect and knowledge, his incredible good taste, and love for good food in his project.