![]() "That invention put her on the map," he said. But for Tsai, Chen's biggest impact on American culture has to be introducing the flat-bottomed wok, which worked better on American ranges than the traditional round-bottomed pan. The programs, says food historian Barbara Haber of Winchester, Mass., were as "eye-opening" as Chen's restaurants had been. The 26-episode series was shot in black and white in 1966 and aired nationally. The success of her public TV series, "The French Chef," got the folks at WGBH, the Boston public TV channel producing Child's series, to wonder if there were other cuisines that could translate well on television. "People were realizing there was more to Chinese food than chow mein and chop suey." Jasper White, a restaurateur and cookbook author, wrote in an email that it took Chen's success to convince other Chinese restaurant owners "there was an emerging market in America for authentic Chinese food - and all this coincided with the birth of the 'new American Cuisine' and the explosion of the American hunger for good food of all varieties." While Joyce Chen was a "catalyst" for change, to use White's word, the charge was famously being led by another Cambridge resident, Julia Child. "Little by little, those dishes became more popular," Helen Chen recalls. Another idea: buffet tables featuring some authentic dishes so guests could sample new foods and painlessly expand their comfort zones. One idea: marketing pot-sticker dumplings as Peking Ravioli. She disliked the feeling non-Chinese people were left out." Yet Chen still had to persuade Westerners to try her dishes. Chinese restaurants often had two menus, one in English and one only in Chinese," says Helen Chen, who has written a number of cookbooks and has her own eponymous line of Chinese cooking tools and equipment. "When we opened the restaurant, there was one menu for everybody. From the start, it was a departure from the norm, as her daughter vividly remembers. She opened her first restaurant in 1958 in Cambridge, Mass. She opened people's eyes to what good Chinese could taste like." Chen moved to the United States from China in 1949. "Joyce Chen helped elevate what Chinese food was about. "She is the Chinese Julia Child," says Ming Tsai, the chef, restaurateur, cookbook author and television personality. There is also Joyce Chen Foods, owned by her son Stephen, producing cooking sauces, condiments and frozen foods. Her name is used on a well-regarded line of Asian cookware, tools and accessories marketed by Columbian Home Products. Chen died in 1994 at age 76 but her influence lingers on store shelves and in kitchen cabinets. Good to serve as appetizers, snacks, or even entire meals.Joyce Chen was a mid-20th-century Boston-area restaurateur, television cooking show host and cookbook author who sought to provide Americans with genuine Chinese food in an age when soy sauce was an exotic ingredient found on the gourmet shelf in markets. She shows the entire preparation how to mix the dough and roll it how to prepare the filling, how to fold Chiao-tzu and cook them in two different ways, boiled and pan-fried. To make this dish, Joyce Chen has worked out an accurate and simple method. Series release date: Program DescriptionĪ delicious Northern Chinese food, common and beloved throughout the Far East. Chen prepares all kinds of Chinese delicacies and everyone of them can be made in the modern kitchen, with ingredients available at the local supermarket. ![]() Close Series Joyce Chen Cooks Program Peking Ravioli Program NumberĪ distinguished restaurateur and author of a popular Chinese cookbook, Mrs. ![]()
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