| Pearl Kong Chen | |
| Birth Name: | 江獻珠 |
| Birth Date: | 17 June 1926 |
| Birth Place: | Guangzhou, China |
| Death Place: | Hong Kong |
| Other Names: | Pearl Kong |
| Occupation: | cooking teacher and cookbook author |
| Known For: | Cantonese cuisine |
| Notable Works: | Everything You Want to Know About Chinese Cooking |
Pearl Kong Chen (June 17, 1926 – July 21, 2014) was a Chinese-American cooking teacher and cookbook author known as an expert on Cantonese cuisine.
Chen's grandfather, Kong Hungyun, was a Qing dynasty official and noted gourmet in Guangzhou in the early 1900s, but she did not begin her own culinary career until she came to America in 1967.[1] [2] She lived in New York and in California, where she taught cooking and home economics classes at San Jose State University and provided instruction to high school teachers.[1]
Chen wrote over 40 cookbooks, primarily in Chinese, but in 1983 she published Everything You Want to Know about Chinese Cooking, for an American audience.[1] [3] [4] Her co-authors were her husband, Tien Chi Chen (Chinese: 陳天機) (1928–), and dietitian and food science professor Rose Y. L. Tseng.[1] The cookbook includes 243 recipes, including steamed whole fish, braised abalone with black mushrooms in oyster sauce, spicy soy sauce chicken, red-cooked chicken with chestnuts, braised orange duck, fish-flavoured pork shreds, braised radish balls with dried shrimp, home-made noodles, and classic Chinese flaky pastry.[4] [5]
Chen died on July 21, 2014, in Hong Kong.[3]