{"product_id":"chinese-american-barbecue-big-flavor-asian-bbq-from-the-smoke-queen","title":"Chinese-American Barbecue: Big-Flavor Asian BBQ from the Smoke Queen","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eWinnie Yee\u003c\/b\u003e was born in a small town 60 miles north of Kuala Lumpur in Malaysia. Her family, members of Malaysia's large Chinese community, emigrated to the Los Angeles area when she was 6. She earned a bachelor's degree in economics from UCLA in 2003. Having grown up with Chinese-Malay live-fire cooking, she was inspired to devote herself to barbecue, teaching herself about a wider range of Chinese traditions beyond Chinese-Malay--including mainland Chinese and Chinese-American--and learning the art of Texas-style smoking. She opened her widely praised restaurant Smoke Queen BBQ as a delivery-only ghost kitchen in 2020 and shortly thereafter as a brick-and-mortar restaurant in Garden Grove, in Orange County. Remarkably, by 2021 she was already being lauded by the \u003ci\u003eNew York Times\u003c\/i\u003e and other outlets as a major voice on the US BBQ scene. Aside from the restaurant, Smoke Queen serves up barbecue weekly at Smorgasburg LA in downtown Los Angeles.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"Winnie Yee takes the deep craft of American BBQ--smoke, fire, patience--and fuses it with the bold, unapologetic flavors of her Chinese and Malaysian heritage. One bite and you realize--this isn't some kind of bland 'Asian-inspired BBQ.' This is something entirely new. So, fire up the smoker and dive in. Taste what happens when tradition meets fearless creativity.\"\u003c\/p\u003e-- \n\u003ci\u003e\u003cb\u003eFrom the Foreword by Jet Tila, Food Network host and author of 101 Asian Dishes You Need to Cook Bef\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"I'm thrilled to endorse Winnie Yee's \u003ci\u003eChinese-American Barbecue\u003c\/i\u003e. I saw Winnie's skills, her enthusiasm for flavors close to her heart, and her ability to tame the flames first-hand on 'BBQ Brawl.' Now I'll be cooking her Tea Smoked Duck and her Pork Belly Burnt Ends with Black Bean Sauce all summer.\"\u003c\/p\u003e-- \n\u003ci\u003e\u003cb\u003eBobby Flay, Food Network host and author of Bobby Flay's Barbecue Addiction\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"In just a few short years Winnie Yee has gone from a barbecue novice searching for brisket recipes on the internet to creating her own unique version of American barbecue at the Smoke Queen Barbecue restaurant. She shares her pitmaster journey and the fruits of her hard work in these pages, and just thumbing through the recipes will compel readers to start a shopping list for their next barbecue adventure.\"\u003c\/p\u003e-- \n\u003ci\u003e\u003cb\u003eDaniel Vaughn, barbecue editor, Texas Monthly\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"Winnie Yee is at the forefront of where American barbecue is going. \u003ci\u003eChinese-American Barbecue\u003c\/i\u003e beautifully blends her native culture and cuisine with the maximalist style of modern barbecue. The result is a step-by-step roadmap to achieve the same spicy, meaty deliciousness in your own home and backyard that she does in her restaurant and special events.\"\u003c\/p\u003e-- \n\u003ci\u003e\u003cb\u003eEvan LeRoy, chef, pitmaster, and co-owner of the Michelin-starred LeRoy and Lewis Barbecue, Austin\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"Winnie Yee is simply amazing. The tale of her journey from working in her immigrant parents' restaurants as a child to opening her own acclaimed Smoke Queen Barbecue restaurant in California is both breathtaking and heartbreaking. And her recipes demonstrate incredible creativity. This is where barbecue goes next: the blending of international flavors with American methods produces amazing food. The flavors of American-style smoked and grilled meats meld with Chinese ingredients like peanut butter and jelly. The first recipe I tried was her House BBQ Sauce, with hoisin sauce, spicy chile bean paste, and black vinegar, and I may never go back. The menu of recipes in \u003ci\u003eChinese-American Barbecue\u003c\/i\u003e is mind-boggling. If you have mastered the American barbecue canon you need to get out of the box and get into this book.\"\u003c\/p\u003e-- \n\u003ci\u003e\u003cb\u003eMeathead Goldwyn, member of the BBQ Hall of Fame, publisher of AmazingRibs.com, and author of Meathe\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"\u003ci\u003eChinese-American Barbecue\u003c\/i\u003e is a bold, heartfelt fusion of heritage, hustle, and smoke. Blending the deep traditions of Chinese home cooking with the craft and discipline of American barbecue, the book follows Winnie Yee's journey from immigrant roots to pitmaster excellence. With vibrant photography and inventive recipes, this is a celebration of identity, grit, and the flavors that rise when two worlds meet over the pit.\"\u003c\/p\u003e-- \n\u003ci\u003e\u003cb\u003eKevin Bludso, chef\/owner, Bludso's BBQ, Los Angeles, and author of Bludso's BBQ Cookbook\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eTake your barbecue cooking into flavorful new territory with more than 100 Chinese dishes that are cooked, authentic barbecue-style, low and slow over smoking wood embers. \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003eOpen the pages of \n\u003ci\u003eChinese-American Barbecue\u003c\/i\u003e and you will discover a broader world of flavors than you have encountered in your town's traditional barbecue joints. Los Angeles's Winnie Yee, of Smoke Queen BBQ, is the most celebrated female pitmaster in the world, praised by the \n\u003ci\u003eNew York Times\u003c\/i\u003e and dozens of other media outlets, and a leader of a new generation of barbecue chefs dedicated to incorporating global flavors into the barbecue repertoire. \n\u003cp\u003e\u003c\/p\u003eIn this first-ever cookbook on Chinese barbecue, The Smoke Queen reveals her secrets, including: \n\u003cp\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eWet rubs, dry rubs, marinades, glazes, and barbecue sauces\u003c\/b\u003e, such as Chinese Char Siu BBQ Sauce and Spicy Hoisin BBQ Sauce\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003e5 Chinese Mother Sauces\u003c\/b\u003e, including Chile Crisp Oil and Kung Pao Sauce, that you can use for barbecue and grilling, or in your kitchen \u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eBBQ appetizers and sides\u003c\/b\u003e like Spring Rolls with Spicy Hoisin BBQ Sauce and Hong Kong Wonton Mein with Char Siu\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eSubstantial and delectable meat-centered main courses\u003c\/b\u003e, from Chinese Eight-Spice Spatchcock Chicken with Honey Garlic Glaze to Pork Tenderloin with Gochujang BBQ Sauce\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eFish and seafood mains\u003c\/b\u003e, such as Scallion Oil Smoked Shrimp and Malaysian Salt-Smoked Whole Crab\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eSweet finishes\u003c\/b\u003e for a Chinese BBQ meal, from a rustic Smoked Asian Pear and Apple Pie to a light and airy Smoke Queen Banana Pudding \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003eThis is an authoritative, colorful, photo-packed volume that will give you years of enjoyment and will deliciously expand your vision of what barbecue can be.\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Yee, Winnie\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Harvard Common Press\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2026-04-28\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Methods|Barbecue \u0026amp; Grilling|Cooking|Regional \u0026amp; Cultural|Chinese|Cooking|Methods|Outdoor\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.38 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781577155959\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781577155959\u003c\/p\u003e","brand":"Harvard Common Press","offers":[{"title":"Default Title","offer_id":52123707736345,"sku":"SP-9781577155959","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/9781577155959_spiral.png?v=1773734176","url":"https:\/\/westbindery.com\/products\/chinese-american-barbecue-big-flavor-asian-bbq-from-the-smoke-queen","provider":"West Bindery","version":"1.0","type":"link"}