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About Barbara Tropp

Tropp (1948-2001) was an American student of Chinese cooking and culture. For many years she ran China Moon, a popular San Francisco restaurant offering Californian-Chinese fusion cooking. Her cookbooks include The Modern Art of Chinese Cooking and China Moon, a book drawn from her restaurant experience.

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Featured Books by Barbara Tropp

China Moon Cookbook

The Modern Art of Chinese Cooking

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Classic Thanksgiving

All the turkey-day basics

Mix and match a menu from these eight categories.

Dinner Guest Blog

A gluten-free Thanksgiving

How everyone’s favorite holiday can be gluten-free

Excerpts

The Christmas Table

Recipes and Crafts to Create Your Own Holiday Tradition

Front Burner

Meat: quality over quantity

Buy and cook good meat on the cheap

The Culinate Interview

Jesús González

The teaching chef

Most Popular Articles
Front Burner On board A closer look at your knife’s best friend	Our Table Rice and bean favorites — The ultimate budget meal The Culinate 8 Classic Thanksgiving — All the turkey-day basics The Culinate 8 A winter-squash glossary — Seasonal favorites — and how to cook ‘em Unexplained Bacon Looking sharp — How to buy the only knife you really need

Editor’s Choice
Front Burner Dough day An illustrated guide to making pie dough	First Person Cooking by the book — Remembrance of books past The Produce Diaries Pomegranates Features Traveling sideshow — Vegetable dishes that can travel to Thanksgiving and beyond Features The unturkey — Four different ways of celebrating Thanksgiving

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Culinate Kitchen Apple Cake with Brown-Sugar Frosting	Our Table Rice and bean favorites — The ultimate budget meal Unexplained Bacon Looking sharp — How to buy the only knife you really need Culinate Kitchen Pumpkin Chocolate Cookies Culinate Kitchen White Bean, Orange Squash, and Kale Soup

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