{"title":"Chinese","description":null,"products":[{"product_id":"mooncakes-and-milk-bread-sweet-and-savory-recipes-inspired-by-chinese-bakeries-a-james-beard-award-winning-cookbook-the-perfect-gift-for-bakers-ba","title":"Mooncakes and Milk Bread","description":"\u003cp\u003eMooncakes \u0026amp; Milk Bread takes you on a culinary adventure through the world of Chinese bakeries, as architect-turned-food blogger Kristina Cho introduces everyone to her unique twists on traditional Chinese baked goods.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e2022 JAMES BEARD AWARD WINNER • Baking and Desserts\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e2022 JAMES BEARD AWARD WINNER • Emerging Voice, Books\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eONE OF THE TEN BEST COOKBOOKS OF THE YEAR: The New Yorker Magazine, The New York Times\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eONE OF THE BEST COOKBOOKS OF THE YEAR: Time Out, Glamour, Taste of Home\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eFood blogger Kristina Cho (eatchofood.com) introduces you to Chinese bakery cooking with fresh, simple interpretations of classic recipes for the modern baker.\u003cbr\u003eInside, you’ll find sweet and savory baked buns, steamed buns, Chinese breads, unique cookies, whimsical cakes, juicy dumplings, Chinese breakfast dishes, and drinks. Recipes for steamed BBQ pork buns, pineapple buns with a thick slice of butter, silky smooth milk tea, and chocolate Swiss rolls all make an appearance--because a book about Chinese bakeries wouldn’t be complete without them\u003c\/p\u003e\n\u003cp\u003eIn Mooncakes \u0026amp; Milk Bread, Kristina teaches you to whip up these delicacies like a pro, including how to:\u003cbr\u003eKnead dough without a stand mixer\u003cbr\u003eAvoid collapsed steamed buns\u003cbr\u003eInfuse creams and custards with aromatic tea flavors\u003cbr\u003eMix the most workable dumpling dough\u003cbr\u003ePleat dumplings like an Asian grandma\u003cbr\u003e \u003cbr\u003eThis is the first book to exclusively focus on Chinese bakeries and cafés, but it isn’t just for those nostalgic for Chinese bakeshop foods--it’s for all home bakers who want exciting new recipes to add to their repertoires.\u003c\/p\u003e","brand":"Tavola Books","offers":[{"title":"Default Title","offer_id":48003807576222,"sku":null,"price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9780785238997.jpg?v=1784585046"},{"product_id":"the-vegan-asian-kitchen-100-plant-based-recipes-inspired-by-malaysia-china-thailand-and-beyond","title":"The Vegan Asian Kitchen","description":"\u003cb\u003eEast Asian classics made vegan—from Dim Sum dumplings to Sichuan-style Dan Dan noodles—inspired by beloved creator WoonHeng’s life immersing herself in Asia’s bold, vibrant flavors\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eWoonHeng Chia, known for sharing recipes online under the handle @Woon.Heng, grew up in Malaysia, an ethnically diverse country where she was constantly surrounded by an amazing array of East Asian cuisines. From the local markets and coffee shops to the dai chow stir fry joints where she and her loved ones would dine out, WoonHeng’s memories of home were shaped by the diverse and delicious flavors all around her. When she embraced a plant-based diet, she was inspired to master vegan versions of dishes from dim sum and noodle stir fries to endlessly creative tofu and mushroom recipes. \u003ci\u003eThe Vegan Asian Kitchen\u003c\/i\u003e is a comprehensive and loving look at the naturally plant-forward dishes of East Asia, as well as some of WoonHeng’s own creations and favorite culinary memories. \u003cbr\u003e\u003cbr\u003ePacked with delicious recipes such as nasi lemak, sweet-and-sour “pork,” crispy-bottom potstickers, eggplant “unagi” rice bowls, and silky mapo tofu, \u003ci\u003eThe Vegan Asian Kitchen\u003c\/i\u003e showcases crave-worthy plant-based cooking. WoonHeng also shares Malaysia street food treasures such as roti canai and Thai favorites like drunken noodles. She also transforms mushrooms into the popular Hainanese “chicken” rice and offers homecooked dishes inspired by her mothers, alongside touching family stories and insights on Malaysian and Chinese cultural traditions.\u003cbr\u003eIncluding a guide to key pantry ingredients like noodles and specialty greens, and a must-have basics chapter for making condiments like Sambal and Chili Oil at home, this cookbook is what every reader needs to satisfy their cravings for the spicy, savory, tangy flavors of East Asian cooking.","brand":"Penguin Group","offers":[{"title":"Default Title","offer_id":48058720026782,"sku":"9780593543290","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9780593543290.jpg?v=1785299543"},{"product_id":"beyond-korean-easy-recipes-for-korean-japanese-and-chinese-favorites","title":"Beyond Korean","description":"\u003cp\u003e\u003cb\u003eDiscover the flavors of Korea and beyond with 100 simple recipes for noodle dishes, soups, sandwiches, and more from \u003ci\u003eSimply Korean\u003c\/i\u003e author Aaron Huh\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e Since 2017, Aaron Huh and his wife, Claire, have been showcasing simple Korean recipes on their popular YouTube channel, Aaron \u0026amp; Claire. With his laidback approach and encouraging \"don't worry about it!\" attitude, Aaron makes cooking approachable and fun. \u003ci\u003eBeyond Korean\u003c\/i\u003e introduces 100 new recipes that draw on Korean, Japanese, and Chinese culinary traditions, along with detailed breakdowns of essential ingredients and cooking techniques to ensure success.\u003cbr\u003e \u003cbr\u003e Perfect the art of traditional Korean recipes like \u003cb\u003eStreet-Style Korean Fried Chicken\u003c\/b\u003e, \u003cb\u003eCucumber Kimchi\u003c\/b\u003e, and \u003cb\u003eGochujang Noodle Soup\u003c\/b\u003e.\u003cbr\u003e \u003cbr\u003e Fuse the flavors of Korea with other international favorites with dishes like \u003cb\u003eGround Beef Bulgogi\u003c\/b\u003e, \u003cb\u003eCreamy Gochujang Alfredo\u003c\/b\u003e, and \u003cb\u003eKorean Fried Chicken Sandwich\u003c\/b\u003e.\u003cbr\u003e \u003cbr\u003e Dive into the world of Japanese noodles, rice bowls, and more with recipes like \u003cb\u003eChicken Katsu\u003c\/b\u003e, \u003cb\u003eMiso Ramen\u003c\/b\u003e, and \u003cb\u003eJapanese Egg Sandwich\u003c\/b\u003e.\u003cbr\u003e \u003cbr\u003e Discover the homemade delights of popular Chinese dishes such as \u003cb\u003eKung Pao Chicken\u003c\/b\u003e, \u003cb\u003eMongolian Beef\u003c\/b\u003e, and \u003cb\u003eSesame Noodles\u003c\/b\u003e.\u003cbr\u003e \u003cbr\u003e Whether you're seasoned in the Asian cuisine kitchen or just discovering the plethora of flavors the dishes of these cultures provide, \u003ci\u003eBeyond Korean\u003c\/i\u003e has just what you need.\u003c\/p\u003e","brand":"Dorling Kindersley Publishing, Incorporated","offers":[{"title":"Default Title","offer_id":48085350547614,"sku":"9798217127160","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9798217127160.jpg?v=1785869910"},{"product_id":"cook-like-a-king-recipes-from-my-california-chinese-kitchen","title":"Cook Like a King","description":"\u003cb\u003eIn her debut cookbook, \u003ci\u003eTop Chef All-Stars\u003c\/i\u003e champion and award-winning chef Melissa King shares 120 of her favorite dishes, blending her California sensibility with the Chinese cuisine of her childhood.\u003cbr\u003e\u003cbr\u003e“Ever since I first tasted Melissa’s cooking on \u003ci\u003eTop Chef\u003c\/i\u003e, I’ve been waiting for this book. Her food is beautiful and comforting, elegant, and very doable.”—Padma Lakshmi\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eFrom the moment she could see over the kitchen counter, Melissa King would spend hours in the kitchen with her mom. For King, the kitchen was a place to play with fire and knives. Now, it's a space where King can express herself, melding the Cantonese flavors with which she grew up and the French, Italian, and Californian ones of the Michelin-starred restaurants in which she trained.\u003cbr\u003e\u003cbr\u003e\u003ci\u003eCook Like a King\u003c\/i\u003e features 120 unforgettable dishes that showcase King's effortless blending of these cuisines, like in her \u003cb\u003eLemongrass Cioppino \u003c\/b\u003eand \u003cb\u003eMiso Caesar with Gai Lan and Chrysanthemum Greens\u003c\/b\u003e. She includes nostalgic, homestyle dishes like her grandmother’s \u003cb\u003eShanghainese Lion's Head Meatballs \u003c\/b\u003eand her mother’s \u003cb\u003eBlack Vinegar Ribs\u003c\/b\u003e, and, of course, her famous \u003cb\u003eHong Kong Milk Tea Tiramisu\u003c\/b\u003e, which made renowned Italian butcher and \u003ci\u003eTop Chef \u003c\/i\u003eguest judge Dario Cecchini shed tears of joy.\u003cbr\u003e\u003cbr\u003eKing keeps the needs of the home cook in mind, making recipes accessible while inspiring readers to experiment with food, culture, and flavor. Her recipes, crafted from a lifetime spent cooking for her Chinese family, in restaurants, and on television, show how simple techniques, attention, and graceful application of the Asian pantry can elevate familiar dishes and create new, thrilling classics. With stunning photography, personal stories, and expert guidance, \u003ci\u003eCook Like a King\u003c\/i\u003e is a thoughtful, playful examination of the flavors that shape our lives.","brand":"Random House","offers":[{"title":"Default Title","offer_id":48089331564702,"sku":"9781984861924","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9781984861924.jpg?v=1785962527"},{"product_id":"mister-jius-in-chinatown-recipes-and-stories-from-the-birthplace-of-chinese-american-food-a-cookbook","title":"Mister Jiu's in Chinatown","description":"\u003cb\u003e\u003cb\u003eJAMES BEARD AWARD WINNER • \u003c\/b\u003eThe acclaimed chef behind the Michelin-starred Mister Jiu’s restaurant shares the past, present, and future of Chinese cooking in America through 90 mouthwatering recipes.\u003c\/b\u003e \u003cbr\u003e \u003cb\u003e\u003cbr\u003eONE OF THE TEN BEST COOKBOOKS OF THE YEAR: \u003ci\u003eThe New Yorker, San Francisco Chronicle \u003c\/i\u003e• ONE OF THE BEST COOKBOOKS OF THE YEAR: \u003ci\u003eGlamour\u003c\/i\u003e • “Brandon Jew’s affection for San Francisco’s Chinatown and his own Chinese heritage is palpable in this cookbook, which is both a recipe collection and a portrait of a district rich in history.”—Fuchsia Dunlop, James Beard Award-winning author of \u003ci\u003eThe Food of Sichuan\u003c\/i\u003e\u003c\/b\u003e \u003cbr\u003e  \u003cbr\u003eBrandon Jew trained in the kitchens of California cuisine pioneers and Michelin-starred Italian institutions before finding his way back to Chinatown and the food of his childhood. Through deeply personal recipes and stories about the neighborhood that often inspires them, this groundbreaking cookbook is an intimate account of how Chinese food became American food and the making of a Chinese American chef. \u003cbr\u003e  \u003cbr\u003eJew takes inspiration from classic Chinatown recipes to create innovative spins like Sizzling Rice Soup, Squid Ink Wontons, Orange Chicken Wings, Liberty Roast Duck, Mushroom Mu Shu, and Banana Black Sesame Pie. From the fundamentals of Chinese cooking to master class recipes, he interweaves recipes and techniques with stories about their origins in Chinatown and in his own family history. And he connects his classical training and American roots to Chinese traditions in chapters celebrating dim sum, dumplings, and banquet-style parties.\u003cbr\u003e \u003cbr\u003eWith more than a hundred photographs of finished dishes as well as moving and evocative atmospheric shots of Chinatown, this book is also an intimate portrait—a look down the alleyways, above the tourist shops, and into the kitchens—of the neighborhood that changed the flavor of America.","brand":"Clarkson Potter\/Ten Speed","offers":[{"title":"Default Title","offer_id":48089349226654,"sku":"9781984856500","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9781984856500.jpg?v=1785962886"},{"product_id":"the-woks-of-life-recipes-to-know-and-love-from-a-chinese-american-family","title":"The Woks of Life","description":"\u003cb\u003e\u003cb\u003eJAMES BEARD AWARD NOMINEE • \u003c\/b\u003e\u003ci\u003eNEW YORK TIMES\u003c\/i\u003e AND \u003ci\u003eUSA TODAY\u003c\/i\u003e BESTSELLER • IACP AWARD FINALIST • \u003ci\u003ePUBLISHERS WEEKLY\u003c\/i\u003e STARRED REVIEW • “\u003ci\u003eThe Woks of Life\u003c\/i\u003e did something miraculous: It reconnected me to my love of Chinese food and showed me how simple it is to make my favorite dishes myself.”—KEVIN KWAN, author of \u003ci\u003eCrazy Rich Asians\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003eThe family behind the acclaimed blog The Woks of Life shares 100 of their favorite home-cooked and restaurant-style Chinese recipes in ”a very special book” (J. Kenji López-Alt, author of \u003ci\u003eThe Food Lab\u003c\/i\u003e and \u003ci\u003eThe Wok\u003c\/i\u003e)\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eONE OF THE TEN BEST COOKBOOKS OF THE YEAR: \u003ci\u003eSan Francisco Chronicle, Simply Recipes\u003c\/i\u003e\u003cbr\u003eONE OF THE BEST COOKBOOKS OF THE YEAR: \u003ci\u003eThe New York Times, Food \u0026amp; Wine, \u003c\/i\u003eNPR, \u003ci\u003eSmithsonian Magazine, Delish, Epicurious\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eThis is the story of a family as told through food. Judy, the mom, speaks to traditional Chinese dishes and cultural backstory. Bill, the dad, worked in his family’s Chinese restaurants and will walk you through how to make a glorious Cantonese Roast Duck. Daughters Sarah and Kaitlin have your vegetable-forward and one-dish recipes covered—put them all together and you have the first cookbook from the funny and poignant family behind the popular blog \u003ci\u003eThe Woks of Life\u003c\/i\u003e.\u003cbr\u003e\u003cbr\u003eIn addition to recipes for Mini Char Siu Bao, Spicy Beef Biang Biang Noodles, Cantonese Pork Belly Fried Rice, and Salt-and-Pepper Fried Oyster Mushrooms, there are also helpful tips and tricks throughout, including an elaborate rundown of the Chinese pantry, explanations of essential tools (including the all-important wok), and insight on game-changing Chinese cooking secrets like how to “velvet” meat to make it extra tender and juicy.\u003cbr\u003e\u003cbr\u003eWhether you’re new to Chinese cooking or if your pantry is always stocked with bean paste and chili oil, you’ll find lots of inspiration and trustworthy recipes that will become a part of your family story, too.","brand":"Clarkson Potter\/Ten Speed","offers":[{"title":"Default Title","offer_id":48089350013086,"sku":"9780593233894","price":38.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9780593233894.jpg?v=1785962982"},{"product_id":"chinese-enough-homestyle-recipes-for-noodles-dumplings-stir-fries-and-more","title":"Chinese Enough","description":"\u003cp\u003e\u003cb\u003eIn an exploration of her own experience as a first-generation American, Kristina Cho, author of the award-winning baking book \u003ci\u003eMooncakes and Milk Bread\u003c\/i\u003e, offers 100 recipes that blend the flavors of traditional Cantonese cooking with California ingredients and a midwestern sensibility.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eIn \u003ci\u003eChinese Enough\u003c\/i\u003e, Cho turns to the savory side of cooking with recipes that are neither entirely Chinese nor entirely American, but Chinese enough. Here is an array of dishes to pair with rice, the cornerstone of Cantonese cuisine, including Triple Pepper Beef, Miso Pork Meatballs, and Seared Egg Tofu with Honey and Soy.\u003c\/p\u003e\n\u003cp\u003eRecipes like Smashed Ranch Cucumbers and Saucy Sesame Long Beans honor the Cantonese focus on vegetables. There's a chapter dedicated to the joy of noodles, with creative takes on traditional dishes, birthed anew in a California kitchen--from San Francisco Garlic Noodles to Creamy Tomato Udon.\u003c\/p\u003e\n\u003cp\u003ePlus, a chapter of Banquet-Worthy Dishes teaches the Chinese art of food as celebration, a step-by-step guide shows how to employ friends and family in the kitchen to make dumplings, and the fruit-focused dessert section acts as a lesson on finishing a meal with a small, sweet act of affection.\u003c\/p\u003e\n\u003cp\u003eWoven throughout, Cho's stories of her grandmother's Chinese garden situated in the middle of Cleveland and falling in love over dim sum are a warm tribute to the nuanced and personal ways in which one can discover and define their own culture.\u003c\/p\u003e","brand":"Artisan","offers":[{"title":"Default Title","offer_id":48089350602910,"sku":"9781648293429","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9781648293429.jpg?v=1785963147"},{"product_id":"house-of-nanking-family-recipes-from-san-franciscos-favorite-chinese-restaurant","title":"House of Nanking","description":"\u003cp\u003e\u003cb\u003eFrom a beloved San Francisco culinary landmark, a showstopper cookbook that honors a family legacy and celebrates ingredient-driven, multi-regional Chinese cooking in America\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eThe 100-plus recipes in this beautiful book include all the greatest hits from three generations of Fang family cooking from Canton to Shanghai, and readers will learn how to pan-fry, steam, cook in a wok, shop for ingredients, and prep vegetables the Chinese way.\u003cbr\u003e\u003cbr\u003eWith accessible recipes that are adaptable to any type of home kitchen, anyone will be able to make these dishes, wherever they are.\u003cbr\u003e\u003cbr\u003eSince it opened in 1988, House of Nanking has been a popular spot for countless tourists, honeymooners, celebrities, and everyday San Franciscans who have lined up for their legendary Shanghai and Chinese American dishes.\u003cbr\u003e\u003cbr\u003eThis book marks the first time their recipes have appeared in print and have been adapted for the home kitchen. But it'll be the stories behind them, which few have heard--of Peter Fang's ingenuity and his early adventures in the kitchen, how he imported and adapted his favorite Shanghai dishes for America, and Kathy's experience growing up with parents who bet it all on the restaurant, under the tutelage of all these rich Chinese culinary traditions--that will capture the heart.\u003c\/p\u003e","brand":"Abrams, Incorporated","offers":[{"title":"Default Title","offer_id":48089351454878,"sku":"9781419777875","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9781419777875.jpg?v=1785963243"},{"product_id":"the-food-of-sichuan","title":"The Food of Sichuan","description":"Almost twenty years after the publication of \u003ci\u003eLand of Plenty\u003c\/i\u003e, considered by many to be one of the greatest cookbooks of all time, Fuchsia Dunlop revisits the region where her own culinary journey began, adding more than 70 new recipes to the original repertoire and accompanying them with mouthwatering descriptions of the dazzling flavors and textures of Sichuanese cooking. \u003cp\u003e\u003ci\u003eFood of Sichuan\u003c\/i\u003e shows home cooks how to re- create classics such as Mapo Tofu, Twice-Cooked Pork and Gong Bao Chicken, or a traditional spread of cold dishes, including Bang Bang Chicken, Numbing-and-Hot Dried Beef, Spiced Cucumber Salad and Green Beans in Ginger Sauce. With gorgeous food and travel photography and enhanced by a culinary and cultural history of the region, \u003ci\u003eThe Food of Sichuan\u003c\/i\u003e is a captivating insight into one of the world’s greatest cuisines.\u003c\/p\u003e","brand":"National Geographic Books","offers":[{"title":"Default Title","offer_id":48089365676190,"sku":"9781324004837","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9781324004837.jpg?v=1785963359"},{"product_id":"salt-sugar-msg-recipes-and-stories-from-a-cantonese-american-home","title":"Salt Sugar MSG","description":"\u003cb\u003eThe chef behind the groundbreaking Brooklyn restaurant \u003cb\u003eBonnie’s shares over 85 recipes that showcase his unique style of Chinese home cooking, a mash-up of Americana and Cantonese classics inspired by the flavors of his childhood.\u003c\/b\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003e“Calvin Eng draws on traditional Cantonese techniques and the mixing of Cantonese and American flavors that reflect our own experience. And he does it with a verve and creativity that make us want to run to the kitchen and start cooking!”—Sarah, Kaitlin, Bill, and Judy Leung, \u003ci\u003eNew York Times\u003c\/i\u003e bestselling authors of \u003ci\u003eThe Woks of Life\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eAs an American-born Cantonese kid, chef Calvin Eng grew up watching his mother, Bonnie, in the kitchen. Though he shied away from his culture as a kid, he later grew to love and embrace his upbringing, eventually opening Bonnie’s, which was praised as a top restaurant of the year by the \u003ci\u003eNew York Times \u003c\/i\u003eand \u003ci\u003eBon Appétit.\u003cbr\u003e\u003c\/i\u003e\u003cbr\u003e\u003ci\u003eSalt Sugar MSG\u003c\/i\u003e is an introduction to Cantonese cooking through an American lens, full of easy flavor boosts and practical tricks, drawing a thread from his mother’s cooking to what Calvin cooks for his own family today. Some recipes stick closer to tradition, like \u003cb\u003eSizzling Steamed Fish with Seasoned Soy Sauce, Ham Yue Yook Beng (Steamed Pork Patty with Salted Fish),\u003c\/b\u003e and \u003cb\u003eGinger Congee,\u003c\/b\u003e while others upend expectations, like \u003cb\u003eSalt \u0026amp; Pepper Pork Schnitzel with Chinese Ranch, Fuyu Cacio e Pepe Mein,\u003c\/b\u003e and \u003cb\u003eBLT Fried Rice.\u003c\/b\u003e While these dishes may not look especially Cantonese at first glance, they certainly taste like it. \u003cbr\u003e\u003cbr\u003eWritten with his fiancée, Phoebe Melnick, \u003ci\u003eSalt Sugar MSG\u003c\/i\u003e is full of personal stories and practical tips and tricks as a loving ode to what it means to cook together as a Cantonese American family today.","brand":"Random House","offers":[{"title":"Default Title","offer_id":48089366397086,"sku":"9780593582084","price":37.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9780593582084.jpg?v=1785963461"},{"product_id":"every-grain-of-rice-simple-chinese-home-cooking","title":"Every Grain of Rice","description":"\u003cp\u003e\u003cstrong\u003eA James Beard Award Winner\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eOne of Food \u0026amp; Wine's 35 Best Cookbooks of All Time, According to Chefs\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e\"A must-have for anyone who wants to cook Chinese food at home, home cooks and professionals alike.\" —David Chang, Momofuku\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFuchsia Dunlop trained as a chef in China’s leading Sichuan cooking school and possesses the rare ability to write recipes for authentic Chinese food that you can make at home. Following her two seminal volumes on Sichuan and Hunan cooking, Every Grain of Rice is inspired by the vibrant everyday cooking of southern China, in which vegetables play the starring role, with small portions of meat and fish.\u003c\/p\u003e\n\u003cp\u003eTry your hand at stir-fried potato slivers with chili pepper, vegetarian \"Gong Bao Chicken,\" sour-and-hot mushroom soup, or, if you’re ever in need of a quick fix, Fuchsia’s emergency late-night noodles. Many of the recipes require few ingredients and are ridiculously easy to make. Fuchsia also includes a comprehensive introduction to the key seasonings and techniques of the Chinese kitchen.\u003c\/p\u003e\n\u003cp\u003eWith stunning photography and clear instructions, this is an essential cookbook for everyone, beginner and connoisseur alike, eager to introduce Chinese dishes into their daily cooking repertoire.\u003c\/p\u003e","brand":"W. W. Norton \u0026 Company","offers":[{"title":"Default Title","offer_id":48089411223710,"sku":"9780393089042","price":39.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9780393089042.jpg?v=1785965280"},{"product_id":"the-breath-of-a-wok-unlocking-the-spirit-of-chinese-wok-cooking-through-recipes-and-lore","title":"The Breath of a Wok","description":"\u003cb\u003eAward-winning author Grace Young invites you into the rich tradition of Chinese wok cooking in \u003ci\u003eThe Breath of a Wok\u003c\/i\u003e—a deeply personal and visually stunning cookbook that celebrates the elusive magic of wok hay and the timeless art of stir-frying.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eAs a child, Young was introduced to wok hay—the uniquely prized flavor and aroma achieved when food is stir-fried to perfection. Her lifelong quest to understand and recreate that essence took her on a journey across the United States, Hong Kong, and mainland China, where she learned from revered culinary icons such as Cecilia Chiang, Florence Lin, and Ken Hom. Together with award-winning photographer Alan Richardson, Young captures the spirit, stories, and secrets of authentic Chinese cooking.\u003cbr\u003e \u003cbr\u003eWith 125 mouthwatering recipes, \u003ci\u003eThe Breath of a Wok\u003c\/i\u003e teaches home cooks how to master a range of traditional Chinese techniques, from stir-frying and steaming to deep-frying, smoking, and braising. Discover classics like Kung Pao Chicken and Moo Shoo Pork, alongside regional specialties such as Sizzling Pepper and Salt Shrimp, Three Teacup Chicken, and Scallion and Ginger Lo Mein.\u003cbr\u003e \u003cbr\u003eThis beautifully designed cookbook is far more than a recipe collection—it’s a culinary memoir and cultural travelogue, featuring:\u003cbr\u003e \u003cul\u003e \u003cli\u003ePractical guidance on choosing, seasoning, and maintaining a wok\u003c\/li\u003e \u003cli\u003ePersonal stories and family traditions shared through cooking\u003c\/li\u003e \u003cli\u003eVivid photography of artisan wok makers, bustling Hong Kong markets, and family gatherings\u003c\/li\u003e \u003cli\u003eA special visit with author Amy Tan preparing New Year’s dumplings\u003c\/li\u003e \u003cli\u003eMenus for Chinese New Year and family-style meals\u003c\/li\u003e \u003cli\u003eAn illustrated glossary and source guide for ingredients and cookware\u003c\/li\u003e \u003c\/ul\u003e \u003cbr\u003e\u003ci\u003eThe Breath of a Wok \u003c\/i\u003ebrings the flavors, techniques, and soul of traditional Chinese home cooking into the modern kitchen, empowering readers to cook with confidence—and with all their senses.","brand":"Simon and Schuster","offers":[{"title":"Default Title","offer_id":48091650359454,"sku":"9780743238274","price":38.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/UnlockingtheSpiritofChineseWokCookingThroughRecipesandLore.jpg?v=1786032251"},{"product_id":"three-meals-four-seasons","title":"Three Meals Four Seasons","description":"\u003cp\u003eWhere do you turn to when you want an authentic but accessible recipe for a classic Chinese dish? Wei Guo’s website Red House Spice is the answer, with over 10 million page views a year. Wei is an authority on Chinese food and her expertise radiates from every page of this stunning celebration of Chinese cuisine.\u003c\/p\u003e\n\u003cp\u003eThree Meals Four Seasons is a common phrase in Chinese culture, one that captures the quiet beauty of daily meals and the steady cycle of nature, a grounding force in a changing world, and in this thoughtfully crafted cookbook, we journey through the year, finding seasonal recipes for breakfast, lunch and dinner, and festival feasts that reflect the legacy of this rich cuisine.\u003c\/p\u003e\n\u003cp\u003eThe recipes are rooted in tradition, yet carefully adapted for modern kitchens, with accessible ingredients and techniques, so cooks can confidently create delicious Chinese dishes at home.\u003c\/p\u003e","brand":"Quadrille","offers":[{"title":"Default Title","offer_id":48143386411166,"sku":"9781837839292","price":37.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9781837839292-cover-c1a459c3dc39722d2082.jpg?v=1786834981"},{"product_id":"everyone-hot-pot","title":"Everyone Hot Pot","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eAn expert chef and the author of\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eMore Than Cake\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003ecovers everything you need to know to make a dazzling hot pot feast—the ancient Chinese tradition that is both a meal and a celebration.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eHot pot is the ancient East Asian cookery method of rapidly poaching bite-size morsels of fresh vegetables, meats, seafood, and tofu in a tableside broth. This communal way of eating is perfect for home dinner parties where guests become active participants in cooking the meal. Though the hot pot table symbolizes bounty and feasting, at its core is frugality and thrift and accessibility to anyone. Four-time James Beard Award nominated chef Natasha Pickowicz provides more than fifty recipes for the broths, dumplings, sides, desserts, and drinks, along with a guide to the essential hot pot ingredients, equipment and tools, plus an explanation on how to pull it all together. Recipes include essential hot pot accompaniments, such as:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eNot-Just-Scallion Pancakes\u003c\/li\u003e\n\u003cli\u003eToasted Cumin and White Sesame Sauce\u003c\/li\u003e\n\u003cli\u003eCaramelized Mushroom and Cabbage Dumplings\u003c\/li\u003e\n\u003cli\u003eCharred Tomato and Lemongrass Broth\u003c\/li\u003e\n\u003cli\u003eCrunchy Seaweed Boats\u003c\/li\u003e\n\u003cli\u003eWatermelon Shiso Slushie\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003eThrough four distinctly unique hot pot menus, Pickowicz shows how to pull together this cozy tradition best enjoyed at home no matter where you are; everyone, hot pot!\u003c\/span\u003e\u003c\/p\u003e","brand":"Artisan","offers":[{"title":"Default Title","offer_id":48163261939870,"sku":"9781648293801","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9781648293801-cover-03acc2bee71ff48c9319.jpg?v=1787104870"},{"product_id":"the-five-tastes","title":"The Five Tastes","description":"\u003cp\u003eIn ancient China, a chef was seen as a kind of magician, able to combine the five tastes--sweet, sour, salty, bitter, and pungent--harmoniously in a dish. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIn her latest cookbook, Fuchsia Dunlop shares with home cooks 120 easy recipes inspired by culinary traditions across China. She includes both old-fashioned favorites and invented dishes that combine Chinese flavors with produce found in any Western market or supermarket.\u003c\/p\u003e\n\u003cp\u003eTry the delectable green beans with \"strange-flavor\" sauce or a cool fish-fragrant eggplant salad; impress your guests with a ravishing braised tofu or a steamed fish that sings with citrus notes. Cook your way through a host of scintillating vegetable recipes, rustle up a quick bowlful of spicy peanut butter noodles, or hit the sweet spot with Shanghainese seaweed cookies.\u003c\/p\u003e\n\u003cp\u003eCentered on vegetables but including some meat and fish dishes, The Five Tastes is a cookbook to be read and savored.\u003c\/p\u003e","brand":"W. W. Norton, Incorporated","offers":[{"title":"Default Title","offer_id":48184054317214,"sku":"9781324050704","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9781324050704-cover-427f1066e80a14cca94c.jpg?v=1787441716"},{"product_id":"cha-chaan-teng","title":"Cha Chaan Teng","description":"\u003cp\u003e\u003cb\u003eChef, teacher, writer, and \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e Best New Chef, 2021, Lucas Sin writes his first cookbook to highlight the beloved dishes of Hong Kong-style comfort food.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eThe food of Hong Kong is a mashup of Asian culture, Western culture, and the forces of colonialism and migration, and some of the most representative dishes of the cuisine are best found in cha chaan teng (aka Hong Kong's diners). The resulting Chinese-Western dishes are known to feed everyone from day laborers to school children and include soul-satisfying Beef Brisket Soup and Curry Chicken Pie, but also Peanut Butter-Stuffed French Toast and Pineapple Buns. Lucas Sin is a chef; teacher; writer; \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e Best New Chef, 2021; and proud son of Hong Kong.\u003c\/p\u003e\n\u003cp\u003eWhile he watches the city he grew up in change before his eyes, Lucas wants to record the recipes for the comfort foods he grew up eating in cha chaan teng. The recipes are Lucas's best interpretations of Hong Kong's favorite dishes and a window into a world with comfort food that is affordable and efficient to cook and universally beloved from Slippery Eggs over Rice and Golden Rice to Cantonese Bolognese, Milk Tea, and more.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Artisan","offers":[{"title":"Default Title","offer_id":48188652781726,"sku":"9781648294136","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9781648294136.jpg?v=1787582839"},{"product_id":"sitting-the-month","title":"Sitting the Month","description":"\u003cdiv\u003e\u003cstrong\u003eA nourishing and restorative guide to eating well after childbirth, with recipes informed by traditional Chinese medicine.\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp\u003eWhen Clarissa Wei gave birth to her first child, she was living in Taiwan, where the postpartum period lasts four weeks and is considered one of the most important periods of a woman’s life. The practice of “sitting the month” includes therapeutic herbs and warming meals—stir-fried pork liver, chicken simmered with rice wine and sesame oil, or steamed cod with goji berries—believed to help repair the womb and reenergize the new mom. There isn’t a lot of information in the English-speaking world about this practice, or its cuisine, and she set out to learn more.\u003c\/p\u003e\n\u003cp\u003eIn\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eSitting the Month\u003c\/em\u003e, through gorgeous photography, stories, and recipes, Clarissa Wei offers a holistic outlook on food specifically intended to nurture new mothers back to health. Any partner or relative (or a very tired mom) can navigate these 88 recipes. With guidance from Stella Wang, a second-generation owner of a Chinese medicine shop, she introduces three stages of recovery. Start with light, herbal soups such as Salmon Miso Soup and Egg Drop Seaweed Soup to detox the body. Advance to collagen and protein-rich dishes such as Scallion Oil Chicken and Black Vinegar Pork Knuckle Stew to support tissue repair, and build up to Ten Tonic Supreme Soup, packed with fiery herbs intended to combat deep fatigue and lingering weakness. Each recipe is designed for solo meals or for sharing with a partner. Freezing advice and notes on unique herbs make this ancient tradition accessible and doable for modern moms in the United States. There’s an old folk saying that sums up the East Asian attitude toward postpartum care:\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eDuring pregnancy, nurture the baby. After pregnancy, nurture your body.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"W. W. Norton \u0026 Company","offers":[{"title":"Default Title","offer_id":48188857254046,"sku":"9781324116875","price":37.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9781324116875-cover-57c127604c8217fcf639.jpg?v=1787586793"},{"product_id":"taiwanese","title":"Taiwanese?","description":"\u003cdiv\u003e\n\u003cp\u003e75 recipes tell the story of Taiwanese cuisine, with essays, itineraries, and stunning photography that explore Taiwan’s vibrant food culture.  \u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cb\u003eAn exhilarating exploration of Taiwanese food in all its complexity and deliciousness, with over 70 recipes.    \u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eEric Sze, a chef and restaurateur in New York City, explores what makes Taiwanese food so multi-faceted and idiosyncratic with co-author Elyse Inamine. He travels back to Taiwan to unpack the dishes he grew up eating in Taipei, like Lu Rou Fan and Oyster Omelet, as well as gives an inside look at the method and madness behind the recipes he’s made in restaurants, at pop-ups, and at home in New York City, like Beef Noodle Soup Ragù and Mochi Gnocchi with Chili Oil Pumpkin Puree.  \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eA new take on Taiwanese cuisine:\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003eEric combines his deep knowledge of Taiwanese cuisine with his experimental approach to cooking, creating dishes that he calls “authentically inauthentic.”\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003ePersonal storytelling:\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003eFollow Eric’s journey from a food-obsessed kid in Taipei to his evolution into a chef and restaurateur in New York City.\u003cb\u003e \u003c\/b\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eArmchair travel:\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003eDiscover the best bowls of Lu Rou Fan in Taipei and beyond, as well as essays and itineraries that transport you to the island’s incredible food scene. \u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eStunning visuals:\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003ePhotography by Alex Lau captures the kinetic energy of Taiwan’s beer houses and bustling markets and Eric’s pop-ups and restaurants in New York.  \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003ci\u003eTaiwanese?\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eis a rowdy celebration of the richness and depth of Taiwanese food, in all its contradictions and complexities. \u003c\/p\u003e\n\u003c\/div\u003e","brand":"Hardie Grant Books","offers":[{"title":"Default Title","offer_id":48188880158878,"sku":"9781964786223","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9781964786223-cover-7ad215b568c3aa427d6b.jpg?v=1787588547"},{"product_id":"have-you-eaten-yet","title":"Have You Eaten Yet?","description":"A heartfelt collection of stories and recipes from beloved actress and Asian American icon Ming-Na Wen, weaving together her childhood in her family’s Pittsburgh Chinese restaurant with the dishes she now cooks at home for loved ones and friends.\u003cbr\u003e\u003cbr\u003eLegendary actress and Asian American icon Ming-Na Wen is best known for dozens of film and television roles including her breakout part in the film adaptation of Amy Tan’s bestselling novel The Joy Luck Club, the voice of Disney’s acclaimed Mulan, several years on the Emmy Award–winning ER, her part as Agent May on Agents of S.H.I.E.L.D., her role as Fennec Shand on the Star Wars franchise shows The Mandalorian and The Book of Boba Fett, and much more. Now Ming-Na invites fans into her kitchen to share a lifetime of recipes and stories that began in her parents’ beloved Pittsburgh restaurant—the Chinatown Inn, which is still open today—forever making food the center of her world. In this heartfelt tribute to her heritage, Ming-Na is sharing both traditional Chinese family recipes as well as recipes for her own creations that she cooks in her own home.\u003cbr\u003e\u003cbr\u003eHave You Eaten Yet? is the ultimate love letter to food and family, offering delicious, accessible recipes for every occasion. In chapters like Restaurant Classics, you’ll learn to master iconic dishes like The Best Egg Rolls, Simple Wonton Soup, and Shrimp Fried Rice. Discover family secrets from her father in Feasts from Chef Baba with recipes like his tender Prime Rib and comforting Winter Melon Soup. Straight from Ming-Na’s Kitchen, you’ll find crowd-pleasers like Shrimp with Garlic Noodles and the show-stopping Dragon Fruit Cheesecake Cups. Ming-Na even gives readers advice on perfecting rice, her guide to condiments, and restaurant-inspired tips for prepping sauces, broths, and dry spices.\u003cbr\u003e\u003cbr\u003eFilled with personal stories, heartwarming memories, practical tips, and even never-before-seen family photos, Have You Eaten Yet? is an essential guide for anyone looking to explore the rich flavors of Chinese American cuisine.","brand":"S\u0026S\/Simon Element","offers":[{"title":"Default Title","offer_id":48234070540446,"sku":"9781668011614","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9781668011614-cover-0fdc6a72f2b1d8a6b7e0.jpg?v=1788491078"},{"product_id":"feasts-of-good-fortune","title":"Feasts of Good Fortune","description":"\u003cb\u003e75 recipes for a full year of celebrations with family and friends the Chinese American way in this deeply personal intergenerational cookbook, cowritten by mother and daughter.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eCovering everything from traditional Lunar New Year menus with recipes passed down generations to Thanksgiving get-togethers celebrated with tantalizing side dishes, \u003ci\u003eFeasts of Good Fortune\u003c\/i\u003e invites you to take a seat at the Chou's warm family dinner table.\u003cbr\u003e\u003cbr\u003eAuthor and former James Beard Foundation cookbook committee chair Hsiao-Ching Chou (\u003ci\u003eChinese Soul Food\u003c\/i\u003e) brings her on-ramp approach to Chinese cooking full circle with fresh, uncomplicated home cooking for celebrations typical of the Chinese American experience. Master dumplings, scallion pancakes, and more, to contribute to “tuan yuan” (the act of coming together) that define family meals in these 75 tried-and-true recipes anyone can tackle. \u003cbr\u003e\u003cbr\u003eCowritten with Hsiao-Ching’s 17-year-old daughter, Meilee, on reconnecting with her Chinese American heritage as a young adult, this deeply meaningful cookbook is an exploration of what it means to grow up in a “forever hyphenated culture” and celebrates the joy of the mother-daughter bond in cooking together.\u003cbr\u003e\u003cbr\u003eOrganized chronologically with menus that'll take out the guesswork, including:\u003cbr\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eLunar New Year\u003c\/b\u003e (Sticky Rice with Chicken and Chinese Sausage)\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eLantern Festival\u003c\/b\u003e (Glutinous Rice Balls with Black Sesame Paste)\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eHonoring the Dead\/Qing Ming\u003c\/b\u003e (Steamed Spinach Dumplings)\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eDragon Boat Festival\u003c\/b\u003e (Zong Zi) \u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eMid-Autumn Festival \u003c\/b\u003e(Mooncakes)\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eBirthdays \u0026amp; Party Bites\u003c\/b\u003e (Stir-Fried Long-Life Noodles)\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eSide Dishes for East-meets-West Menus \u003c\/b\u003e(Braised Kale with Dried Cranberries)\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eHot Pot Parties\u003c\/b\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Sasquatch Books","offers":[{"title":"Default Title","offer_id":48238603501726,"sku":"9781632175182","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9781632175182-cover-7563968a1245e8b80067.jpg?v=1788651763"},{"product_id":"kung-food","title":"Kung Food","description":"\u003cb\u003eNATIONAL BESTSELLER • An exciting and unexpected collection of 100 recipes that re-examines Chinese American food\u003cbr\u003e\u003cbr\u003e“The recipes in \u003ci\u003eKung Food\u003c\/i\u003e are so vibrant and bursting with flavor that you’ll want to scrape your plates clean.”—Andy Baraghani, author of \u003ci\u003eThe Cook You Want to Be\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003cbr\u003eA \u003ci\u003eDELISH \u003c\/i\u003eBEST COOKBOOK OF THE YEAR\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eJon Kung grew up as a “third-culture” kid: Born in Los Angeles, raised in Hong Kong and Toronto, and now living in Detroit, Jon learned to embrace his diasporic identity in the kitchen after pivoting his career from law school graduate to being a cook. When the pandemic shut down his immensely popular popup, he turned to social media—not just as a means of creative expression, but as a way to teach and inspire.  \u003cbr\u003e\u003cbr\u003eOver time, Jon discovered that expressing himself through food not only reflected his complicated identities, it affirmed them. From dumplings to the most decadent curried mac and cheese, Jon inspires millions through his creative recipes and content. \u003cbr\u003e\u003cbr\u003eIn \u003ci\u003eKung Food\u003c\/i\u003e, he breaks the boundaries of flavors in chapters such as: \u003cbr\u003e \u003cbr\u003e• Snacky Snacks, Bites, and Cravings \u003cb\u003e(Sesame Shrimp Toast, Vegan Fried Chicken Sandwich)\u003c\/b\u003e\u003cbr\u003e• Noodles \u0026amp; Dumplings \u003cb\u003e(Ginger Scallion Noodles, Buffalo Chicken Rangoon, Lamb Curry Dumplings)\u003c\/b\u003e\u003cbr\u003e• Rice \u0026amp; Congee\u003cb\u003e (“Clay Pot” Rice Tahdig, Mushroom Fried Rice)\u003c\/b\u003e\u003cbr\u003e• Stir Fries\u003cb\u003e (Szechuan Paneer, Faygo Orange Chicken)\u003c\/b\u003e\u003cbr\u003e• Kung Foo Means “with Effort” \u003cb\u003e(Hong Kong Chicken and Waffles\u003c\/b\u003e, \u003cb\u003eDan Dan Lasagna)\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eThrough stunning, playful, and high-energy photos and Jon’s wit and humility, he brings forward a collection of recipes that blend cultural traditions, ingredients, and flavors with his ultimate goal of redefining what Chinese American food can be.","brand":"Clarkson Potter\/Ten Speed","offers":[{"title":"Default Title","offer_id":48253536207006,"sku":"9780593578179","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9780593578179.jpg?v=1788980215"}],"url":"https:\/\/tavolabooks.com\/collections\/chinese.oembed","provider":"Tavola Books","version":"1.0","type":"link"}