Stir-Fried Beef with Black Pepper Recipe – Viet World Kitchen

Many cookbooks are produced to be timely and of-the-moment. They inspire people to dive into trendy dishes or a celebrity’s personal recipe collection. In the publishing world, those are categorized as “frontlist” works that sell well upon release. Then there are “backlist” cookbooks that are crafted to stick around for years and sell steadily. Some cookbooks may straddle both categories if they’re constructed well. I’m a fan of both but my shelves tend to favor backlist books that I intend to keep forever. Kian Lam Kho’s Phoenix Claws and Jade Trees is a backlist book that’s written and designed to inform you on a lifetime’s worth of Chinese cooking. It’s gentle and quiet, like Kian is in person. There is a ton of informatio

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See on Scoop.itThe Asian Food Gazette.

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