For Helen Chen, writing this book was a labor of love. Chen's mother is the late Joyce Chen, a renowned chef and Boston restaurateur who specialized in recreating dishes from her native Shanghai. In the introduction, Helen Chen tells us it was her mother's that the two would someday collaborate on a mother-daughter cookbook. When Joyce Chen became ill, Helen Chen decided to go ahead and write the book as a tribute to her mother.
In "Helen Chen's Chinese Home Cooking," Chen reproduces the recipes that she grew up enjoying as a child. All of her favorites are here, including the famous "Peking Ravioli" - the name Joyce Chen gave to pan-fried dumplings that is still used by many Boston Chinese restaurants. The introduction to each recipe may include anything from reminiscences about her mother, to the historical importance of the dish (for example, did you know Kung Pao chicken is named after the individual responsible for protecting the heir apparent in an ancient Chinese dynasty?) to specific menu suggestions.
Chen points out in the introduction that the book represents Chinese home-style cooking. That means dishes that are quicker and easier to make, and less heavy in oil than those you commonly find in a Chinese restaurant. Many of the book's nearly-200 recipes originate from Shanghai. This is a refreshing change: Chinese cookbooks frequently cater to American tastes by featuring Szechuan and Cantonese dishes, as Americans are more familiar with these two regional cuisines. Another useful feature is that each recipe states how many people it will serve, both alone and as part of a multicourse meal. Overall, this book is an excellent tool for cooks wanting to introduce their family and friends to Chinese food.
