Chinese Heritage Cooking From My American Kitchen: Discover Authentic Flavors with Vibrant, Modern Recipes

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Author: Chung, Shirley

Brand: Page Street Publishing

Number Of Pages: 192

Release Date: 23-10-2018

Details: Product Description Cutting-Edge Chinese Dishes for the Home Cook From growing up in Beijing to attending culinary school in California, to making her name in the restaurant world and on Top Chef, today Shirley Chung is dishing out new and dazzlingly delicious takes on Chinese cuisine. These recipes are fresh and inspired, yet approachable for home cooks. Here are a few you won’t want to miss: Sweet-and-Sour Baby Back Ribs, Five-Spice Seared Duck Breast with Kumquat Mustard, Scallion Pancakes with Hazelnut Pesto, Seared Scallops with Spicy Black Bean Sauce, Spinach Egg Drop Soup and Beijing-Style Hot Pot. These recipes use simple ingredients and techniques, but have the standout flavor and texture you expect from top-notch restaurants-no wok required! Plus you’ll find fascinating history and chef’s tips tucked away in the headnotes and instructions that will make you a better cook. Shirley brings the same lively energy to her book that made her a fan-favorite on Top Chef. She’ll make you excited to cook, and her recipes-each with a gorgeous photograph-will have you drooling over the pages. With Shirley in your kitchen, every meal becomes a fun and delicious celebration. Review "Shirley Chung is a superb chef, and in this book she makes the case, brilliantly, of when to be honest and authentic and when to simply make great food. She’s a true culinarian who represents everything I love about this country.”-Andrew Zimmern “Shirley Chung has a great story and makes outrageously delicious and fun Chinese cuisine. In this book she shows us how to make some amazing dishes based on her Chinese family history. She taught me how to make the best scallion pancakes, and I can’t wait to cook more of her recipes!”-Elizabeth Falkner, chef and cookbook author “Chinese Heritage Cooking is the perfect book for today’s cook. It’s a great balance between tradition and innovation.”-Jet Tila, chef and author of 101 Asian Dishes You Need to Cook Before You Die “It was always a treat to walk into the Top Chef kitchen and taste what interesting and delicious dish Shirley would come up with. I can’t wait to make all of these recipes and have a bit of Shirley in my own kitchen too!”- Padma Lakshmi, host of Top Chef, award-winning author and internationally renowned actress and model About the Author Shirley Chung is a chef, restaurant owner and Top Chef finalist. She was born in Beijing and went to culinary school in California. She opened several successful fine dining restaurants, such as China Poblano and the Batali Group’s CarneVino, before founding her own Twenty-Eight, which showcased modern Chinese cuisine. Her next concept, a fast-casual seafood driven restaurant with an oyster bar, is set to open in downtown Los Angeles in March 2018. She lives in Rosemead, California.

EAN: 9781624146770

Languages: English

Binding: Paperback

Item Condition: UsedLikeNew