In 1953 Admiral Arthur W. Radford, chairman of the U.S. Joint Chiefs of Staff, visited Taiwan for talks with President Chiang Kai-Shek. The presidential palace chef, Peng Chang-Kuei (彭長貴), was asked to create a banquet to entertain the illustrious guest. After planning some traditional Hunan dishes, he decided to create a few new dishes for the menu. One of them was General Tso’s Chicken. Thus the world’s most famous Chinese dish was born.
For Warren and me Chinese New Year has always meant family and friends. To express our love and affection we do what we do best: offer good food. For many years our Chinese New Year celebration centered on a ten-course banquet. Our nieces would invariably be the focus of the evening. But this year was different. One of our nieces is now living in Singapore and the other one is off in college at Cornell University. Fortunately we live in a Harlem apartment building full of young and lively families. They have become our extended family, so our Chinese New Year tradition continues with them.
Writing a book is a fulltime job. This I discovered last fall once I started to earnestly concentrate on completing my cookbook. What with my commitments in restaurant consulting and teaching, I have no time at all to prepare lunch. To utilize my time efficiently I buy commercial cold cuts, sliced cheeses and wheat bread to make sandwiches. But I yearn for the occasional comfort Chinese lunch that invariably sooths my anxiety about writing the book. So I need a new lunch plan.