The Chinese Takeout Cookbook

“Diana Kuan chronicles America’s love affair with Chinese food. The Chinese Takeout Cookbook is the perfect reason to throw out those menus cluttering your kitchen drawers!”—Patricia Tanumihardja, author of The Asian Grandmothers Cookbook “By reverse engineering some of America’s best-loved dishes, Diana Kuan takes us back to the roots of good, everyday Chinese cooking: fresh, seasonal, and really fast!”—Cathy Erway, author of The Art of Eating In “The Chinese Takeout Cookbook will inspire you to fire up your wok and re-create some of the most beloved American Chinese classics—all in less time than it would take to drive to a restaurant!”—Jaden Hair, author of The Steamy Kitchen Cookbook “Diana Kuan has generously offered up a fresh helping of familiar Chinese favorites in this beautiful and easy-to-use cookbook.”—Kim Sunée, author of Trail of Crumbs

Diana Kuan is a food writer and cooking instructor who has taught Chinese cooking in Beijing and New York. Her writing on food and travel has appeared in The Boston Globe, Gourmet, Food & Wine, and Time Out New York, among other publications. She has appeared on the CBS Early Show and other broadcast media. She is the author of the blog Appetite for China, which has more than 6.5 million page views, and teaches Chinese cooking at Whole Foods and the Institute for Culinary Education (ICE) in New York, where she currently resides.