Chinese-ish: Home cooking, not quite authentic, 100% delicious

Product Information

Payments made using National Book Tokens are processed by National Book Tokens Ltd, and you can read their Terms and Conditions here. Well, anywhere is the answer, but I still feel I should highlight some recipes for you, and I do so gladly, hard though it is to leave any out. Chinese-ish celebrates the confident blending of culture and identity through food—take what you love and reject what doesn't work for you.

As I was writing this review, what also struck me, is how pertinent the arrival of this book is now, with many people (myself included) seriously impacted by the UK cost of living crisis…my favourite Chinese takeaway treats, are just a memory but this book has brought me hope, I can now cost effectively still indulge in some of my favourite food. When the rice is ready and starting to sizzle, add the white pepper, salt, sugar and MSG (if using) and stir through. I borrowed this one from the public library and I loved the feel of its matte pages and its vibe which was totally hip and hand drawn, except for the big, clear photos that every cookbook should have.You can change your choices at any time by visiting Cookie preferences, as described in the Cookie notice.

The daughter of Chinese–Australian parents, she eschewed a career in law for something she was truly passionate about: learning to taste and being surrounded by creative geniuses. As 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. Along with the book's photographs, bright, light-hearted illustrations from Joanna Hu perfectly match the recipes. The masala omelettes, fried oyster omelettes and green bean omelettes of my childhood all beg to differ.

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? As immigrants with Chinese heritage, Rosheen Kaul and Joanna Hu spent their formative years living between (at least) two cultures and wondering how they fitted in.