The Kitchen Wisdom of Cecilia Chiang

Ended

A new six-part cooking mini-series documenting the amazing life story of "the Julia Child of Chinese food in America." In the 1950s, Chinese food in the U.S. was mostly westernized Cantonese food such as chop suey and chow mein. Then, along came restaurateur Cecilia Chiang. Never having cooked professionally, Cecilia launched the legendary Mandarin Restaurant in 1961 and influenced a new generation of chefs and food enthusiasts, including Julia Child, James Beard, and a young Alice Waters (before her Chez Panisse fame).