Podcast with Michelle T King, author of “Chop Fry Watch Learn: Fu Pei-mei and the Making of Modern Chinese Food”
In 1971, the New York Times called the Taiwanese-Chinese chef, Fu Pei-Mei, the “the Julia Child of Chinese cooking.” But, as Michelle T King notes in her book Chop Fry Watch Learn: Fu Pei-Mei and the Making of Modern Chinese Food, the inverse—that Julia Child was the Fu Pei-Mei of French cuisine—might be more appropriate.


