Eileen Yin-Fei Lo's New Cantonese Cooking

Focused on Cantonese cuisine — the refined regional cooking tradition of southern China long considered China's haute cuisine — this volume by Eileen Yin-Fei Lo presents both classic preparations and contemporary interpretations of the style. The book is recipe-driven and aimed at serious home cooks seeking an authoritative English-language guide to Cantonese techniques and dishes. Lo, a cooking teacher and writer, brings a scholarly yet accessible approach to the subject, grounding innovation in traditional culinary principles. Published in Canada in 1988, the work reflects a period of growing Western interest in distinguishing regional Chinese cuisines beyond generalized restaurant fare.