To Asia, with Love: Everyday Asian Recipes and Stories from the Heart new new 
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 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 mother's cooking. These days she strives to recreate those memories for her own family--and yours--with traditional dishes prepared in non-traditional ways. It's a sumptuous collection of creative vegetarian recipes featuring pan-Asian dishes that anyone can prepare using supermarket ingredients.
 Readers will learn how to make their own kimchi, chilli oil, -cut noodles, and dumplings. They'll learn about the wonder that is rice and discover how Asian-inspired salads are the ultimate crossover food. McKinnon offers tips 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 cooking--from 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 flavours 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. 
 
 
 
 



        

            
            

                
Publisher
                
Prestel
            
            
            

                
Dimensions
                
20.17 x 3.05 x 26.67 cm
            
            
            

                
Language
                
English
            
            
            

                
Print length
                
288 pages
            
            
            

                
Book Type
                
Hardcover, Illustrated
            
            
            

                
ISBN-10
                
3791386832
            
            
            

                
ISBN-13
                
978-3791386836
            
            
            

                
Publication date
                
6 April 2021
            
            
        
         




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