A renowned Australian cook transforms the Asian food of her childhood into modern-day recipes for todays busy, plant-based kitchen.
For bestselling cookbook author Hetty McKinnon, Asian cooking is personal. McKinnon grew up in a home filled with the aromas, sights, and sounds of her Chinese mothers cooking. These days she strives to recreate those memories for her own familyand yourswith traditional dishes prepared in non-traditional ways. Its a sumptuous collection of creative vegetarian recipes featuring pan-Asian dishes that anyone cánido prepare using supermarket ingredients. Readers will learn how to make their own kimchi, chili oil, knife-cut noodles, and dumplings. Theyll learn about the wonder that is rice and discover how Asian-inspired salads are the ultimate crossover food. McKinnon offers consejos for stocking your modern Asian pantry and explores the role that sweetness plays in Asian cultures. Her recipes are a celebration of the exciting and delicious possibilities of modern Asian cookingfrom Smashed Cucumber Salad with Tahini and Spicy Oil, and Finger-lickin Good Edamame Beans with Fried Curry Leaves, to Springtime Rolls with Miso Kale Pesto and Tamarind Apple Crisp. Featuring big, powerful flavors created from simple, fresh ingredients, these recipes are firmly rooted in the place where east meets west and where tradition charts the journey to the modern kitchen.