Chinese Takeout Favorites

image courtesy Diana Kuan
7ea48e42 seeable

Taught by Diana Kuan

Diana Kuan is a food writer, illustrator, and cooking teacher in Brooklyn. Her book The Chinese Takeout Cookbook was published by Random House/Ballantine in 2012. Her work has also appeared in Food & Wine, Time Out New York, The Boston Globe, The Washington Post, and Epicurious. When she's not teaching at the Brainery, she does design and illustration work for Plate & Pencil, a shop of food-related art and other goodies. You can follow her musings on cooking, eating, and visual storytelling on Twitter and Instagram.    

This is an old class! Check out the current classes, or sign up for our mailing list to see if we'll offer this one again.

Learn to recreate your favorite Chinese takeout dishes at home with simple techniques and all-natural ingredients. In this class, filled with tips and stories, we'll explore a sampling of delicious dishes that celebrate the rich history of Chinese food in America.

You'll learn how to wrap spring rolls and make them crispy without a deep-fryer, how to blend a delicious sauce for mapo tofu, and how to make perfect Yangzhou fried rice (or any fried rice).  

Note: Most of the dishes in this class use pork.  This class is a mix of demonstration (rice and mapo tofu) and hands-on (spring rolls).

This class is not vegetarian or gluten free. Please let us know if you have any food allergies in advance by replying to your confirmation email. We do use sesame in this class; because of the sauces used in class are produced in facilities with tree nuts, we would not recommend this class for anyone with a tree nut allergy. We also use shrimp. 

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