The Kitchen Wisdom of Cecilia Chiang

Cecilia Chiang was born almost 100 years ago in a China that no longer exists. In this episode, viewers get an overview of her amazing story from Beijing to San Francisco.

In this episode, Cecilia joins Laurence Jossel, chef and owner of Nopa. Like Cecilia, South African-born Jossel came a long way to open a restaurant in San Francisco. Cecilia shows Laurence how to make "beggar's chicken," a whole, stuffed chicken wrapped in lotus leaves and then clay, and baked for at least two hours.

In this episode, Cecilia teams up with Nancy Oakes, chef/owner of Boulevard, a belle epoque eatery that for the past 20 years has been voted San Francisco's favorite restaurant.

In this episode, Cecilia cooks with Gary Danko who also learned about food from his mom. In the kitchens of Restaurant Gary Danko, where reservations are coveted like winning lottery tickets, Cecilia and Gary recreate the Mandarin's crispy Szechuan duck and then Gary shows Cecilia his lemon pepper duck breast with confit duck hash.

In this episode, Cecilia joins Chef Keiko Takahashi, the first Japanese woman in the world to win a Michelin star. She and her husband run Keiko on Nob Hill, a place that feels like a private club, and where the luxurious cooking has a distinct feminine style to it.

In this final episode, first they recreate a Mandarin classic dessert, glacéed bananas. Then Belinda does a b.patisserie signature favorite, her now famous chocolate banana almond croissant.