"Words and illustrations provide an excellent introduction to how one woman brought her love of fine Chinese food to the United States."—School Library Journal

Praise for The Fearless Flights of Hazel Ying Lee:

* "Through clear and concise text aimed at younger fluent readers, author Leung conveys Lee’s verve and passion for both flying and life while also conveying the full import of Lee’s accomplishments to both America and Americans of color.... The crisp lines and bright colors of Kwon’s illustrations simply and gracefully depict a bygone era.... Another welcome biography of an Asian American contributor to U.S. history." —Kirkus Reviews, starred review

"[An] unsung hero from Chinese American history....  A moving tribute to this groundbreaking aviation pioneer." —Booklist

"A little-known Chinese American pilot is brought to life in this picture book biography.... Illustrations vibrantly complement the text.... A must-have." —School Library Connection

"Kwon’s illustrations emphasize Lee’s sparkle and determination." —BCCB

"Leung's poetic text vividly conveys Lee’s fascination with and passion for flying and breaking boundaries without fear as well as her perseverance and optimism for a better world. Kwon’s clear, earth-toned, full-bleed illustrations expand on the story....  An excellent portrayal of a fearless flyer." —Horn Book

"Inspiring.... Engaging.... An excellent picture book biography." —SLJ

09/01/2024

Gr 1–5—As a young girl growing up in a wealthy family in Beijing, Cecilia Chiang (1920–2020) developed a strong interest in learning how the meals she was served were prepared. She ultimately became a successful restaurateur in the U.S., where she served authentic Chinese cuisine that reflected the food of many different provinces and changed people's understanding of it. Covered is Chiang'searly interest in observing the two chefs in her family's kitchen and listening to her father's description of what made each dish perfectly prepared. Her life changed drastically when Japan invaded Beijing, and she and a sister traveled on foot to the new Chinese capital, a distance of more than a thousand miles. During their six-month trip, Chiang saw the different regions of China and tasted many different cooking styles. After the war, she joined one of her sisters in San Francisco. Chiang was disappointed in what restaurants there offered as "Chinese food," so she opened her own restaurant, offering a wide variety of over 200 dishes from the different regions of China. The restaurant was a huge success. Detailed descriptive writing brings this story to life. The food being prepared in her family's kitchen, for example, is described: "Hot steam whistled out of bamboo baskets." The illustrations provide additional information that supports the text: a map of the route Chiang walked with her sister shows the different regions they passed through, and the accompanying illustrations show the food in that region being prepared. VERDICT Words and illustrations provide an excellent introduction to how one woman brought her love of fine Chinese food to the United States.—Myra Zarnowski