Chinese-ish

Home cooking, not quite authentic, 100% delicious

Inbunden, Engelska, 2022

260 kr

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Beskrivning

James Beard Award 2023 winner for Best VisualsAs immigrants with Chinese heritage who both moved to Australia as kids, Rosheen Kaul and Joanna Hu spent their formative years living between (at least) two cultures and wondering how they fitted in. Food was a huge part of this journey - should they cling to the traditional comfort of their parents' varied culinary heritage, attempt to assimilate wholly by learning to love shepherd's pie, or forge a new path where flavour and the freedom to choose trumped authenticity?They went with option three.Chinese-ish celebrates the confident blending of culture and identity through food: take what you love and reject what doesn't work for you. In these pages you'll find a bounty of inauthentic Chinese-influenced dishes from all over Southeast Asia, including the best rice and noodle dishes, wontons and dumplings, classic Chinese mains and even a Sichuan Sausage Sanga that would sit proudly at any backyard barbecue. There are also plenty of tips and shortcuts to demystify any tricky-sounding techniques, and reassuring advice on unfamiliar ingredients and where to find them.Chinese-ish is modern, unconventional, innovative, vibrant, tasty, colourful, incredibly delicious food.

Produktinformation

Utgivningsdatum:2022-08-04
Mått:180 x 240 x 24 mm
Vikt:812 g
Format:Inbunden
Språk:Engelska
Antal sidor:224
Förlag:Murdoch Books
ISBN:9781911668473
Utmärkelser:Winner of Best Designed Cookbook 2023 (Australia)

Utforska kategorier

Internationella kök inom Mat och dryck

Mer om författaren

Rosheen Kaul is head chef at Melbourne's Etta restaurant, where she cooks a menu as culturally diverse as she is. Born in Singapore to parents of mixed Asian heritage (Kashmiri, Peranakan Chinese, Filipino), she grew up between Melbourne, Malaysia, China and Indonesia. To her parents' horror she pursued a career in cooking, working at new-style Chinese diner Lee Ho Fook and Smith & Daughters, followed by Dinner by Heston Blumenthal. It was at the beginning of the pandemic that her employer shut the doors and as a project to occupy herself, Rosheen began documenting all the inauthentic Asian recipes she most loved to eat each day.Joanna Hu is an illustrator and ex front-of-house at Vue de Monde, Saint Crispin and Fat Duck restaurants. The daughter of Chinese Australian parents, she eschewed a career in law for a whirlwind few years in hospitality before settling into a life of painting, knitting, watching crime procedurals and buying an excess of charity shop tweed blazers.

Recensioner i media

'Chinese-ish completely exhilarates me! Utterly delicious, compelling, idiosyncratic and refreshingly honest, by two of this country's most dynamic young talents.' Kylie Kwong

Innehållsförteckning

Introduction: On feeling Chinese-ishPART ONECHINESE COOKING 101Key information for successful Chinese-ish cookingChinese cooking techniquesHow to cook rice without a rice cookerHow to cook nearly every type of noodle and some great ways to eat themHow to make stockHow to make wontonsHow to make dumplingsHow to make fried riceHow to make congeeHow to make some iconic condimentsHow to stir-fry vegetablesPART TWOTHE REBELLION: HOW TO DISAPPOINT YOUR PARENTSThere and back againThe solo dinerAn ode to eggsChinese-ish snacks that feel kinda wrongPART THREEMY LOVE LANGUAGE IS A FRUIT PLATTEROn the love of an immigrant parentOld Chinese favourites and fond food memoriesDishes for a crowdA few desserts we don't hate