Deh-Ta Hsuing
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Born in Peking, Deh-Ta Hsuing came to England at the age of 17 to attend Magdalen College, Oxford. He continued his education at University College, Oxford, and later the Slade School of Fine Art, London, where he met his wife. As a child he was first taught to cook by his grandmother, mother, nanny and the family cook; later on in life, when his interest in food took a more serious turn, he had lessons from some of the best chefs in China. His knowledge of the various regional styles of Chinese cooking comes from having lived in many different parts of China. A prolific writer on Chinese cookery, Deh-Ta Hsuing also teaches Chinese cookery, both to amateurs and professionals, at Ken Lo's Chinese Cookery School, and at many other catering institutes and cookery schools both in Britain and around the world. He is also a food and wine consultant to Chinese restaurants, food manufacturers and wine merchants; a restaurant inspector for a prestigious guidebook; and special Guest Chef at the Savoy, London, for their staff on several occasions. Despite his interest in food, Deh-Ta spent many years in films (first as an assistant director on features, then as an editor on commercials and documentaries) until the mid 1980s. His career in food started when he wrote an article for House and Garden magazine on which wines complement Chinese food - a subject dear to his heart, and which befuddled many an expert! Since then he has written more than a dozen books on Chinese cookery and countless articles for various magazines and newspapers. He has also appeared on television (for both BBC and ITV) and on several radio stations. Deh-Ta Hsuing is the author of: |
