Podcast appearances and mentions of diana kuan

We're starting the New Year with a new Books and Bites reading challenge, Books and Bites Bingo! You'll have more prompts to choose from, and more chances to win prizes. Plus, every time you get a bingo, you'll earn a fun, book-themed sticker. Complete a blackout of all the squares, and you'll earn your very own enamel Books and Bites pin! We'll discuss a different bingo square on each episode of the podcast. This month, it's books about books!Michael recommends Dark Archives: A Librarian's Investigation into the Science and History of Books Bound in Human Skin by Megan Rosenbloom. It intersects quite nicely with the darker subjects he typically reads about. Listen to the podcast to find out why he suggests pairing the book with Skyline Chili, a staple restaurant of the Queen City.Carrie enjoyed The Book of Form and Emptiness by Ruth Ozeki. It's a coming-of-age novel about many things, including books, libraries, grief, and consumerism. The characters eat a LOT of Chinese takeout, so order in or make your own with help from Diana Kuan's The Chinese Takeout Cookbook: Quick and Easy Dishes to Prepare at Home.Jacqueline suggests The Book Jumper by Mechthild Gläser. As you jump along with Amy into different stories, try a jam tart inspired by Alice in Wonderland.

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Diana Kuan is the author of the new book Red Hot Kitchen: Classic Asian Chili Sauces from Scratch and Delicious Dishes to Make With Them. She joined us on stage to define Asian hot sauces, why they're delicious, and why you should make them at home. Learn all about Yuzu Kosho, Sichuan chili oil, XO sauce and more! Then, try making these sauces at home with recipes from Diana's new book. Join Masters of Social Gastronomy June 24 and the last Monday of every month for our live show at Caveat NYC!

When Nasim Alikhani opened Sofreh, an Iranian restaurant in Brooklyn’s Prospect Heights, she was 59 years old. She was an experienced home cook but had never worked in a restaurant in her life. We sit down to talk about some of the biggest surprises along the way and most important things she learned about keeping herself sane and keeping the restaurant steady. And, we talk about the subtle changes she and her chefs have made to a whole suite of classic homey Iranian dishes to make them restaurant-ready.Later on in this episode, Matt has a conversation with Diana Kuan, the author of Red Hot Kitchen. Her latest book dives into the world of classic chile sauces from across Asia. She and Matt talk about what makes a good XO sauce, why yuzu kosho tastes surprisingly great on tacos, and why some sauces are so much better when they’re homemade.

This week, Diana Kuan returns to the studio to talk about her latest cookbook, Red Hot Kitchen. Also the author of her first book, The Chinese Takeout Cookbook, Diana talks about why spicy sauces from Asia are great when made at home, and often surprisingly easy. She takes us through some of the classic condiments throughout the book, and how chili peppers got to Asia not so long ago. She also shares shortcut and vegetarian-friendly versions of some of the classics. Perfect for everyday use or your Lunar New Year feast, Asian sauces and the recipes in her book are endlessly adaptable. Eat Your Words is powered by Simplecast

In this episode of the Sinica Podcast, Kaiser and Jeremy talk to Fuchsia about her time at the Sichuan Higher Institute of Cuisine, how she chooses recipes for her books and the gamut of flavors of Chinese cuisine. "You both want to challenge people and give people dishes that they don’t necessarily know, but also to offer them things that are doable and that are palatable," says Fuchsia Dunlop, a British writer who has won a cult following with her recipe books of Chinese food. Fuchsia’s 2013 book, Every Grain of Rice: Simple Chinese Home Cooking, won the 2014 James Beard Award for an international cookbook. The renowned culinary organization also recognized much of her other work, which includes more books as well as articles featured in publications such as Lucky Peach, The New Yorker and the Financial Times. In addition, Fuchsia has appeared on Anthony Bourdain’s Parts Unknown, CNN’s On China and NPR’s All Things Considered, consults on Chinese cooking for major companies and gives speeches around the world. For someone who described her relationship with Chinese cuisine as one that began fortuitously, it is an impressive list of accomplishments. As the first foreign student at the Sichuan Higher Institute of Cuisine, Fuchsia studied the regional cooking style along with about 50 other students, only two of whom were women. She remembers the gender dynamics of that experience, as well as the slow transition of her classmates toward calling her by her name rather than laowai, the Chinese slang word for foreigner. Fuchsia’s latest book, Land of Fish and Rice: Recipes from the Culinary Heart of China, delves into the cuisine of Jiangnan. It’s a region whose flavors she loves just as much as those of Sichuan, which she also has written about. Relevant links: Appetite for China: The website of Diana Kuan, writer, cooking teacher and author of The Chinese Takeout Cookbook. The Cleaver Quarterly: A publication that "covers Chinese cuisine as a global phenomenon and a lifelong mission." Travel China Guide: Eight Cuisines of China - Shandong & Guangdong. Recommendations: Jeremy: Ximalaya, an app for listening to audio content in Chinese. Kaiser: No-knead bread. Fuchsia: A Chinese cleaver.

Welcome to the Clever Cookstr, your ultimate window into the kitchens of the world’s best cooks. Our guest on the Clever Cookstr today is Diana Kuan, author of The Chinese Takeout Cookbook and founder of Plate and Pencil, a line of food-inspired designs for clothing and home goods. Today, Diana shares some of her easy tips and tricks for making takeout-style food at home.

Diana Kuan makes Chinese takeout at home! This week on Let’s Eat In, Cathy Erway is chatting with Diana Kuan, author of The Chinese Takeout Cookbook. Listen to this episode to hear why Diana decided to make a collection of American Chinese recipes after living in Beijing. Learn about the differences between different regional cuisines in China, and why fortune cookies are not an easy recipe for the home kitchen. Hear about all of the delicious Chinese desserts included in Diana’s book, and find out about Diana’s carnivorous date meal. This program has been brought to you by 360 Cookware. “Chinese black vinegar is great – it’s aged, and you can substitute balsamic in a pinch for most of these recipes.” [27:20] — Diana Kuan on Let’s Eat In