The Modern Art of Chinese Cooking
When Tropp returned to America, she soon dropped out of Princeton and moved to San Francisco to be closer to a vibrant Chinese community and food markets. She soon had a contract to write the Modern Art of Chinese Cooking, a book which James Beard described as "...a unique achievement. Her intelligent and thorough explanations are detailed and truly great. The choice of recipes is exciting. This is a magnum opus for any cooking addict." The Modern Art of Chinese Cooking brought Barbara international acclaim as it served as a guide for non-Chinese speakers into the subtle delicacies of an elaborate and highly refined cuisine.
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