Rosa Ross, Late-Blooming Author of Asian Cookbooks, Dies at 86
She was, she said, unable to cook a basic meal into her mid-20s. But she went on to a successful career as restaurateur and an authority on Asian cuisine.Rosa Ross, a Hong Kong-born chef who, despite lacking even basic kitchen knowledge into her 20s, became a noted cookbook author, Chinese cooking instructor and restaurateur on the North Fork of Long Island, died on June 28 at her home in East Marion, N.Y. She was 86.The cause was pulmonary fibrosis, her daughter Sarah Ross said.Drawing from a swirl of culinary influences from her youth — Chinese, English, Indian, Malaysian — Ms. Ross began her rise in the food world in the early 1980s by traveling to homes around New York City to provide Chinese cooking lessons with a business she called Wok on Wheels.She published the first of her four cookbooks, “365 Ways to Cook Chinese,” in 1994. Ten years later, after moving to Greenport, N.Y., she veered from classic Chinese cooking by opening the restaurant Scrimshaw there.Scrimshaw, which closed in 2016, was an early farm-to-table American restaurant that blended in elements of the Asian cuisine of her youth, including heritage-pork dumplings and duck-confit spring rolls that became the stuff of local legend.The restaurant also showcased Italian fare, which she first learned to make while living in Milan and honed under the tutelage of her friend Marcella Hazan, the author of “The Classic Italian Cook Book” (1973).Diners at Scrimshaw, Ms. Ross’s restaurant in Greenport, N.Y., in 2004, the year it opened. Scrimshaw showcased Italian and American cooking, but it was also noted for its heritage-pork dumplings and duck-confit spring rolls.Deirdre Brennan for The New York TimesWe are having trouble retrieving the article content.Please enable JavaScript in your browser settings.Thank you for your patience while we verify access. If you are in Reader mode please exit and log into your Times account, or subscribe for all of The Times.Thank you for your patience while we verify access.Already a subscriber? Log in.Want all of The Times? Subscribe. More
