National and regional cuisine Books

Book SynopsisJames 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.Trade Review'Chinese-ish completely exhilarates me! Utterly delicious, compelling, idiosyncratic and refreshingly honest, by two of this country's most dynamic young talents.' Kylie KwongTable of ContentsIntroduction: 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

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