Susanna Foo Chinese Cuisine: The Fabulous Flavors and Innovative Recipes of North America’s Finest Chinese Cook — Published in 1996, Susanna Foo’s cookbook won the James Beard Foundation Award for Best International Cookbook, a prestigious honor recognizing excellence in culinary writing. The book highlighted her groundbreaking approach to modern Chinese cuisine, blending authentic regional flavors with French and Western techniques. Featuring detailed recipes, cooking tips, and insights into her creative philosophy, it became a landmark work that inspired both professional chefs and home cooks to explore new possibilities in Chinese cooking.

Susanna Foo: Fresh Inspiration — New Approaches to Chinese Cuisine (2007) — Susanna Foo’s second cookbook, published in 2007, showcases her innovative approach to Chinese cooking, blending traditional regional flavors with French and Western techniques. The book emphasizes creativity, precision, and refinement, inspiring both professional chefs and home cooks, and further solidifying her reputation for modernizing and elevating Chinese cuisine in America.

The book was published in her native China in Mandarin and features her life story. While she is primarily known for her award-winning cookbooks published in the United States, this specific title is her formal memoir. She is currently working on an english translation to release in the United States.