Martin Yan
Early Years
His passion for cooking grew from his childhood in Guangzhou, China. At the very young age of 13, he began his first apprenticeship at a well-established Hong Kong restaurant. Next came a diploma from the Overseas Institute of Cookery, followed by his emigration to Canada. He received an M.S. in Food Science from the University of California, Davis and then returned to Canada to host his first syndicated show "Yan Can Cook". Through the years, thousands of dedicated viewers have enjoyed the unique sense of humor that Chef Yan has, combined with his cooking artistry and teaching skills. His love of teaching led to the creation of the Yan Can International Cooking School in Foster City, California. Chef Yan has also been a guest chef-instructor at Johnson & Wales University, the University of San Francisco, and the California Culinary Academy.
Current Projects
Chef Yan has brought his native China and the rest of Asia into the kitchens of home chefs around the world with numerous PBS series and books including Martin Yan's Culinary Journey Through China, Martin Yan's Asia, Martin Yan's Feast, Martin Yan's Chinatown Cooking, and the latest series and book: Martin Yan's Quick & Easy. Newsweek Magazine cited Martin Yan's Chinatown Cooking as one of "The Year's Ten Best Cookbooks" in 2002.
To fans all over the world, Certified Chinese Master Chef Martin Yan is the celebrated host of 2,000 cooking shows, a highly respected food and restaurant consultant, and the author of 26 cookbooks. With all of these notable accomplishments, Chef Yan considers himself first and foremost a teacher. Through his shows, his classes, his books, and most importantly, his actions and words, Martin Yan has educated millions in the wonderful world of Asian cuisine.
Recognition
Among his many awards, Chef Yan has received a Daytime Emmy Award, the James Beard Award for Best TV Food Journalism, and for Best TV Cooking Show. His peers have honored him with several prestigious designations, including Culinary Diplomat (American Culinary Federation), and the Anonin Careme Award (the Chef's Association of the Pacific Coast). Along with culinary legend Julia Child, Martin Yan was awarded an Honorary Doctorate Degree in Culinary Arts from Johnson & Wales University.
Recipes
- Asian Pears Poached in Plum Wine
- Beijing Noodle Soup with Choy Sum
- Braised Mushrooms and Tofu
- Buddhist Vegetarian Delight with Oyster Mushroom
- Cantonese Roast Chicken with Honey-Hoisin Glaze
- Chinese Okra and Cashew Chicken
- Chinese Vegetarian Broth
- Colorful Salad
- Eight Precious Noodle Soup
- Fragrant Beef Casserole with Organic Green Onions
- Fried Tofu with Peppery Bean Sauce
- Ginger Date Wontons
- Golden Vegetable Balls
- Hot and Sour Soup with Lemon Grass
- Lotus Root with Seasonal Vegetables
- Lychee Freeze
- Magnificent Coral and Pearls
- Mu Shu Vegetables
- My Mom's Tomato Tofu
- Nori Tofu Rolls
- Pickled Vegetables
- Shrimp on Lemon Grass Skewers
- Singapore Vegetable Salad
- Southeast Asian Sweet Potato Salad
- Spicy Chinese Long Bean Salad
- Spicy Green Bean Salad
- Spring Rolls
- Steamed Lemon Tofu Custard
- Stir-Fried Pressed Bean Curd with Jicama
- Succulent Mushrooms and Cabbage
- Sweet Steamed Asian Pears
- Tofu and Chinese Long Bean Salad
- Traditional Sweet and Sour Sauce
- Vegetable Pillows
- Wonton Chips with Fruit Salsa
- Baby Bok Choy with Straw Mushrooms
- Braised Bamboo Shoots and Winter Melon
- Braised Rice Noodles with Choy Sum
- Candied Sweet Potatoes
- Chinatown Organic Broccoli & Cauliflower Medley
- Chinese Okra Siu Mai
- Chinese-Style Potato Salad
- Country Veggies Stir-Fry
- Faux Shrimp Toast
- Fragrant Lentil Rice
- Gai Lan (Chinese Broccoli) with Oyster-Flavored Sauce
- Golden Fried Eggplant
- Hakka-Style Eggplant with Mint
- Korean Pears Poached in Plum Wine
- Lotus Salmon Patty
- Lychee Fruit Salad
- Mixed Vegetable Stir-Fry
- Mushrooms with Choy Sum
- Noodles with Pressed Tofu
- Organic Sweet Potatoes and Longan with Candied Ginger
- Red Pepper and Japanese Cucumber Salad
- Silky Smooth Squash
- Sno Peas with Wine-Flavored Shrimp
- Spicy Bean Curd and Japanese Eggplant
- Spicy Fun See Noodle Salad
- Spinach and Tofu with Wasabi Dressing
- Steamed Cauliflower and Garden Vegetables
- Stir-Fried Bok Choy
- Stir-Fried Winter Melon
- Sweet Potato and Taro Root Pudding
- Sweet Won Ton Pillows
- Tofu with Organic Sno Peas
- Triple Mushroom Soup
- Vegetarian Stir-Fry
