A native of Hong Kong, Jennie Low, came to San Francisco as a woman, devoted herself to developing her Chinese cooking abilities, and married, began a family. She educated Chinese cooking for 20 decades, and her courses included demonstrations and tours at a number of San Francisco Chinatown’s major restaurants, which led to her first cookbook, Chopsticks, Cleaver and Wok, followed closely by Jennie Lowand#x2019;s Szechuan Cookbook and The Taste of Chinatown (co authored with Brian St. Pierre). She started a restaurant, #x 2019; s Chinese Cuisine & Jennie Low, in Sonoma County, north of San Francisco, and in 2007 at Novato. Both comprise dishes together with menus supervised by Jennie, from many regions of China. Late in 2013, she and St. Pierre revised and reissued their book within a e-book, The Flavor of Chinatown Revisited.
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