[CH] Nina Simonds
Doug Irvine (dirvin@bc.sympatico.ca)
Mon, 21 Jun 1999 20:19:42 -0700
Many years ago, this gal wrote for the old Gourmet magazine, a series of
columns on Chinese cooking. They started in November 1974, and continued
until December 1980. I have them all, and still refer to them when I am
curious about recipes. I found that most of these, were incorporated
into a book, called, Classic Chinese Cuisine, and published originally
in 1982 by Houghton Mifflin, and then re-printed by Chapters in
Shelburne Vt. in 1994. It was this lady who started me properly on
Chinese cuisine, and we would wait impatiently for the next month's
issue of Gourmet, to see what goodies would appear. I started haunting
Chinatown in Vancouver, second only to San Francisco, as the largest
outside of China, to aquire the hot chile pastes, and dried chiles, and
other Chinese condiments, and dried vegetables, which I still use today.
As I became a little more into hot chiles, and incorporated them into
the recipes, I found that her
recipes were easily adaptable to a chile-head type of cooking, and that
is why today, I have been so successful among all of my Chinese friends,
as a very good Chinese cook. When they tell me that I can do better than
the ones in Chinatown
then I take a bow, and think about Nina Simonds.....Cheers, Doug in BC