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Taking Out Chinese

  • The Institute of Culinary Education (map)
  • 50 West 23rd St.
  • New York, NY

In The Chinese Takeout Cookbook (Random House, December 2012), culinary instructor, ICE alum, and author Diana Kuan shows how to recreate your favorite takeout dishes at home with simple techniques and all-natural ingredients. In this class filled with tips and stories, we'll explore an array of dishes while celebrating the rich history of Chinese food in America. Recipes you will make include: Pork and Shrimp Eggrolls; Cashew Chicken; Sweet and Sour Pork Egg Drop Soup; Cold Sesame Noodles; Beef with Broccoli; Sweet Chili Shrimp; and Pineapple Fried Rice.

Sign up for the class!