JAMES BEARD AWARD NOMINEE - NEW YORK TIMES AND USA TODAY BESTSELLER - IACP AWARD FINALIST - PUBLISHERS WEEKLY STARRED REVIEW - The Woks of Life 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 Crazy Rich Asians

The 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 The Food Lab and The Wok)

ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: San Francisco Chronicle, Simply Recipes
ONE OF THE BEST COOKBOOKS OF THE YEAR: The New York Times, Food & Wine, NPR, Smithsonian Magazine, Delish, Epicurious

This 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 The Woks of Life.

In 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.

Whether 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.

Food & Wine Best Cookbooks of 2024 - New York Times Best Cookbooks of 2024

Breaking Bao is the rare cookbook that stops you in your tracks. Visually arresting, thoughtfully researched, and both whimsical and grounded in serious baking expertise.--New York Times

From acclaimed pastry chef Clarice Lam: a visually sumptuous pan-Asian baking book exploring an umami-rich array of baked goods, confections, and savory snacks.

Breaking Bao is a culinary journey bridging gaps between Asian flavors and global techniques. It is a collection of recipes rooted in renowned chef Clarice Lam's personal journey of self-discovery and the transformative power of embracing one's heritage.

Here are 88 approachable recipes that are firmly rooted in classical French technique but travel far and wide. Dive into three chapters, exploring:

• Bao: the fundamentals of baked, steamed, fried, or laminated buns and breads, from golden curry-filled donuts to Rice Dumplings filled with Hong Kong Bolognese to Vietnamese Cinnamon-Raisin Babka.
• Cakes & Desserts: classics treated with a twist, such as Mango-Yakult Tres Leches Cake, Ovaltine Mochi Marjolaine, and Pandan-Lime Meringue Pie.
• Snax: savory and sweet treats, from Cantonese-Style Fig and Marzipan Mooncakes to Gochujang-Furikake Caramel Popcorn to Ramen Cheese Itz.

Featuring more than 100 stunning photographs by prominent food, lifestyle, and travel photographer Evan Sung, Breaking Bao is a visual feast as well as a go-to cookbook. For home cooks looking to expand their repertoires, these projects range from simple cookies and flavored popcorn snacks to lavish mille feuille and laminated pastries. With humor, whimsy, and respect for traditions, Lam invites readers into these pages to break barriers, bread, and bao, all at the same table.

ASIAN BAKING EXPERTISE: A daughter of parents from Hong Kong, Clarice Lam has been in the New York City restaurant industry for more than a decade and has garnered an impressive resume, working in Thomas Keller's Bouchon Bakery, Jean-Georges Vongerichten's Spice Market, as the executive chef at The Chocolate Room in Brooklyn, and as the opening pastry chef for Kimika, named one of 2021's best new restaurants in the world by Condé Nast Traveler and a James Beard semifinalist for Best New Restaurant in 2022. Using the nostalgic flavors of her childhood with the techniques imparted to her in culinary school, she is uniquely positioned to create the go-to book on Asian-inspired baking.

KITCHEN SUPERSTAR: With 88 foolproof, well-tested recipes, including cakes, cookies, buns, mochi, mooncakes, donuts, and savory snacks, and more than 100 gorgeous photographs, Breaking Bao is your next great recipe book for the Hall of Fame section of your cookbook corner.

UNIQUE COOKBOOK: There are not many classically trained pastry chefs writing accessible books for use by home bakers. There are also very few baking books that meld multicultural flavors and techniques. Breaking Bao blends various cuisine staples from countries in Asia with hints of technique drawn from American, European, and traditional Asian baking.

Perfect for:

• Home bakers of all skill levels
• Asian cuisine and culture enthusiasts
• Professionally trained chefs and bakers
• Cookbook collectors and baking book browsers
• Gift-giving for food lovers' birthday, housewarming, graduation, or any occasion

An accessible and easy-to-follow comic book cookbook for bringing Asian dumplings into the home kitchen, with recipes for savory and sweet dumplings, dipping sauces, riffs, and more--from the authors of Let's Make Ramen!

ONE OF THE BEST COOKBOOKS OF THE YEAR: Time Out, Glamour, Wired, Publishers Weekly, Booklist - A fun-filled, information-packed romp through the magnificent world of Eastern dumplings, anchored by chef Hugh Amano's rich Japanese heritage and artist Sarah Becan's dynamic illustrations.--Andrea Nguyen, James Beard Award-winning author of The Pho Cookbook and Asian Dumplings

Chef Hugh Amano and comics artist Sarah Becan invite you to explore the big little world of Asian dumplings! Ideal for both newbies and seasoned cooks, this comic book cookbook takes a fun approach to a classic treat that is imbued with history across countless regions. From wontons to potstickers, buuz to momos, Amano's expert guidance paired with Becan's colorful and detailed artwork prove that intricate folding styles and flavorful fillings are achievable in the home kitchen.

Let's Make Dumplings! includes dumpling lore; a master folding guide that familiarizes readers with popular styles, like the pleated crescent of a potsticker or the 4-pointed star of a crab rangoon; and a series of cooking directions to choose from, such as steaming or pan-frying. The recipes range from savory Gyoza to sweet Cambodian Num Kom; from classic Baozi to riffs such as Sesame Chicken Dumplings.

Whether it is the family-style eating experience of stacked steamer baskets filled with succulent shumai and plump xiaolongbao or the interactive process of working together to fold hundreds of jiaozi for a celebration, Let's Make Dumplings! captures the deep level of connection that dumplings bring to any gathering and shows you how to re-create it in your own home.

From culinary creator, lifestyle expert, and award-winning fashion designer Peter Som, a stunning cookbook of 100 recipes with unique and creative flavor combinations, paying homage to his identity, heritage, and family.

For Peter Som, nothing is quite as satisfying as the moment when everyone is gathered around the table and platters of food are set down for everyone to dig into together. In Family Style, Peter pays homage to his identity and heritage, with more than 100 powerfully flavorful recipes for breakfasts, dinners, desserts, and more--all unfussy, comforting, and creative. Perfect for an everyday meal at home, yet sophisticated, elegant, and visually stunning to impress any guest.

At the heart of each of the 100 recipes in Family Style are imaginative and personally unique flavor combinations. There are beloved nods to his grandma's Cantonese flavor profiles, his mom's deep love of French food, his Bay Area upbringing, and desserts that are not too sweet--the highest compliment in his family--and more, with recipes including:

Burnt Miso Cinnamon ToastCrispy Deviled Tea EggsRadicchio and Fennel Salad with Creamy Miso Maple VinaigretteRoasted Carrots with Gochujang Honey ButterCacio e Pepe Sticky Rice with EggHoisin Honey Roast ChickenChar Siu Bacon CheeseburgerChickpea BourguignonLychee Lime Pavlova

A reflection of Peter's signature sensibility, Family Style is a beautiful and joyful invitation to celebrate with the flavors of his life.

New York Times bestseller - A charming introduction to the basics of Korean cooking in graphic novel form, with 64 recipes, ingredient profiles, and more, presented through light-hearted comics.

Fun to look at and easy to use, this unique combination of cookbook and graphic novel is the ideal introduction to cooking Korean cuisine at home. Robin Ha's colorful and humorous one-to three-page comics fully illustrate the steps and ingredients needed to bring more than sixty traditional (and some not-so-traditional) dishes to life.

In these playful but exact recipes, you'll learn how to create everything from easy kimchi (mak kimchi) and soy garlic beef over rice (bulgogi dupbap) to seaweed rice rolls (gimbap) and beyond. Friendly and inviting, Cook Korean is perfect for beginners and seasoned cooks alike.

Each chapter includes personal anecdotes and cultural insights from Ha, providing an intimate entry point for those looking to try their hand at this cuisine.

More than 150,000 copies sold!

Named one of the Top 10 Cookbooks of 2017 by the Los Angeles Times!

Acclaimed Food Network chef and restauranteur Jet Tila shares his take on classic Asian recipes, putting simplicity, fresh ingredients, and flavor at the forefront.

Jet Tila knows a thing or two about authentic Asian cuisine. From a kid growing up in LA in a Thai and Chinese family to a prominent chef, restaurant owner and judge on Cutthroat Kitchen, he brings his years of experience and hard-earned knowledge together in this breakthrough book. Step inside Jet's kitchen and learn the secrets to making your favorite Asian dishes taste better than takeout. Here are some of the recipes you'll learn to master:

- Korean BBQ Short Ribs on Coke
- Jet's Famous Drunken Noodles
- Beef Pho
- Miso Roasted Black Cod
- Panang Beef Curry
- Vietnamese Banh Mi Sandwich
- Sweet Chili Sriracha Hot Wings

And if you haven't made your own Sriracha yet, Jet's killer recipe will change your life. All in all, you get Jet's 101 best Asian recipes to impress your friends and family, not to mention all sorts of chef-y tips on flavor, technique, history and ingredients that will make you a better cook.

Whether you're looking for new culinary inspiration or are searching for ways to bring authentic Asian flavors to your home kitchen, Jet's timeless go-to guide has you covered!

For more delicious recipes from Jet Tila, check out 101 Epic Dishes and 101 Thai Dishes You Need to Cook Before You Die

In Joon, master chef Najmieh Batmanglij distills one of the world's oldest and most influential cuisines to capture its unique flavors in recipes adapted to suit our busy lives. Najmieh's fans have been making meals from her Food of Life for more than 30 years. For Joon she has simplified 75of her favorite dishes and shows how, with the right ingredients and a few basic tools and techniques, authentic Persian food can easily be prepared at home. The recipes in this bookeach accompanied by a photograph of the finished dishcome straight from Najmieh's kitchen and include not only the classics of Persian cooking, but also some soon-to-be favorites, such as quinoa or kale cooked Persian-style. You'll discover delicious side dishes, from cooling, yogurt-based salads and tasty dips and spreads, to more sustaining platters of grains, beans and fresh herbs; tasty kukusfrittata-style omelets filled with vegetables and herbs; spice-infused fish;

Explore the taste and culture of Taiwan in this James Beard Award Finalist featuring never-before-seen exclusive recipes. A vibrant, strikingly-photographed guide to the soul of Taiwan, told through food (Serious Eats).

2024 IACP/JULIA CHILD FOUNDATION AWARD WINNER * NAMED A BEST COOKBOOK OF 2023 BY THE NEW YORK TIMES, SAN FRANCISCO CHRONICLE, WIRED, GOOD HOUSEKEEPING, LOS ANGELES TIMES, DELISH, EPICURIOUS, and SERIOUS EATS

Taipei-based food journalist Clarissa Wei presents Made in Taiwan, a cookbook that celebrates the island nation's unique culinary identity--despite a refusal by the Chinese government to recognize its sovereignty. The expansive book contains deeply researched essays and more than 100 recipes inspired by the people who live in Taiwan today.

For generations, Taiwanese cuisine has been miscategorized under the broad umbrella term of Chinese food. Backed with historical evidence and interviews, Wei makes a case for why Taiwanese food should get its own spotlight. Made in Taiwan includes classics like Peddler Noodles, Braised Minced Pork Belly, and Three-Cup Chicken, and features authentic, never-before-seen recipes and techniques like how to make stinky tofu from scratch and broth tips from an award-winning beef noodle soup master.

Made in Taiwan is an earnest reflection of what the food is like in modern-day Taiwan from the perspective of the people who have lived there for generations. It is the story of a proud nation--a self-sufficient collective of people who continue to forge on despite unprecedented ambiguity.

Unlock the irresistible flavors of Korean cooking with jangs, the authentic sauces that are the essential building blocks of all Korean cuisine. Written by South Korea's award-winning top chef, Mingoo Kang, Jang demystifies jangs while showing how they can be used to make both Korean and Western dishes more delicious.

* Named a Best New Cookbook of Spring 2024 by Eater and Epicurious *

Like butter in French cooking or olive oil in Italian, jangs are the soul of Korean cuisine. These soy-based umami sauces--gochujang, doenjang, ganjang--are found in every meal, from soups and stews, to salads, marinades, and even desserts, adding depth and complexity to every dish.

Few chefs understand these ingredients better than Michelin star winner Mingoo Kang, who has dedicated his Seoul restaurant, Mingles, to the exploration of jangs. In his first cookbook, Kang expertly weaves jangs' history and methods into 60 accessible recipes to bring the sauces to life. Through artisan profiles, sidebars, and step-by-step photographs, Jang uncovers one of the culinary world's best-hidden secrets.

Make Asian dumplings from scratch with beginner-friendly recipes

Dumplings are little parcels of love--juicy presents on a plate that bring joy with every savory bite. And now you can enjoy restaurant-quality potstickers, wontons, baos, and other dim sum classics without leaving the comfort of your own kitchen! Dumplings for Beginners is filled with instructions and guidance for every step of the dumpling-making process. You'll find easy-to-follow recipes for boiled, steamed, deep fried, and pan-fried dumplings, plus soups, sides, and dipping sauces.

• Dough primers--Learn how to make three types of dough and how to portion, roll out, and fold five classic dumpling shapes.
• Recipe hacks--Switch up dumpling flavors and textures with suggestions for alternate fillings, sauce and stock pairings, cooking methods, and more.
• Kitchen essentials--Ensure dumpling success with advice for stocking must-have equipment and ingredients.

Skip takeout and create delicious dumplings from scratch with help from this beginner's guide.

The wildly popular blogger and TikTok sensation behind Tiffy Cooks shares 88 of her favorite easy, everyday, family-style recipes from across Asia.

Tiffy Chen started blogging about food and recipes after learning to cook from her mother and grandmother. In her debut cookbook, Tiffy shares memories and recipes shaped by growing up in Taiwan--a country with rich culture, diverse cuisines, and some of the best street food in the world--along with beloved family recipes and unique dishes inspired by her travels across Southeast Asia.

With eighty-eight (a very lucky number in Chinese culture) flavor-packed recipes, Tiffy offers her favorite quick and easy everyday dishes, like a classic Taiwanese Breakfast Sandwich and her grandmother's Sesame Chicken Rice. Also included are family-style dishes to pass around and enjoy, from Drunken Chicken and Braised Five-Spice Beef to Garlic and Scallion Lobster and Braised Sticky Pork Belly. You'll find favorites like bao, buns, wontons, and dumplings that are great to make in bulk--all freezer-friendly to help you save time and have them on hand for when the mood strikes!

With gorgeous step-by-step photography and heartwarming stories about traveling in Asia and finding the best street food in Taiwan, Tiffy Cooks celebrates Asian food and family in this must-make collection of go-to, easy recipes.

ONE OF THE BEST COOKBOOKS OF THE YEAR: The Guardian, Vice, Food & Wine, Bon Appetit, Robb Report

'A sophisticated, flavorful introduction to Korean cooking.' - Saveur

'Stunning and comprehensive.' - Vogue

350 authentic and delicious Korean recipes for the home cook, written by the perfect guides to this extraordinary cuisine - an acclaimed Korean chef and a Korean culinary expert

The Korean Cookbook celebrates traditional regional dishes and everyday food found in home kitchens from Seoul to Jeju Island. This stunning collection features more than 350 recipes organized into traditional Korean meals, including pantry staples, fermented foods, rice, vegetable dishes, raw food, noodles, stir-fries, grilled meats, soups, stews, hotpots, noodles, dumplings, porridges, rice cakes, and desserts.

Acclaimed Atomix chef JP Park and culinary researcher, chef, and writer Jungyoon Choi share their years of research and expertise, together with their knowledge of the ingredients, culture, and traditions of Korean food in this, the first comprehensive book on Korean home cooking, expansive in breadth and approach and filled with tasty and achievable authentic recipes for the home cook.

Create irresistible Asian street eats at home, from chef and bestselling author Brendan Pang.

Bring the big flavors of Asian street food to your next meal with 60 new recipes from MasterChef Australia alum and restauranteur Brendan Pang. Inspired by Brendan's travels―specifically his favorite street markets of Taipei―these recipes are designed to make cooking everything crispy, gooey, salty and kickin' as approachable as possible.

Brendan offers a feast for carnivores, sea-foodies and vegetarians alike, plus recipes for flavorful quick snacks and indulgent sweet treats. Dig into the ultimate comfort foods, dinner spreads, and appetizers with recipes like:

- Pork and Cabbage Dumplings
- Silky Egg and Prawn Hor Fun Noodles
- Popcorn Chicken with Basil
- Vietnamese Steamed Pork Buns
- Fried Oyster Omelet
- Sichuan-Style Veggie Wontons
- Fresh Prawn Rice Paper Rolls
- Potato and Beef Samosa
- Thai Mango Sticky Rice
- Brown Sugar Bubble Tea

No matter the occasion, your tastebuds will thank you for these mouthwatering flavor combos.

Appetite-satisfying ways to prepare magnificent Asian dishes showcasing the noodle --Midwest Book Review

Scrumptious. --The Chicago Book Review

Whether you want to make spring rolls, spicy miso ramen, or satay, building your own personalized bowl of noodles has never been simpler.

In Slurp, Dennis Yen shares the genuine noodle dishes he grew up with. He also shares the philosophy that has made him an internet sensation: that noodles shouldn't be complicated. From dan dan noodles to dumplings, slow-cooked broths to instant ramen, this accessible cookbook includes slurp-friendly recipes for all levels inspired by humble kitchens in Southeast Asia.

Inside, find recipes for dumplings, sauces, and seasonings that can elevate simple noodles, as well as rich broths that range from classic noodle dishes (mamma's pho) to innovative variations (birria taco ramen).

With 200,000+ copies in print, this New York Times bestseller shares the story and the recipes behind the chef and cuisine that changed the modern-day culinary landscape.

Never before has there been a phenomenon like Momofuku. A once-unrecognizable word, it's now synonymous with the award-winning restaurants of the same name in New York City (Momofuku Noodle Bar, Ss m Bar, Ko, M P che, Fuku, Nishi, and Milk Bar), Toronto, and Sydney. Chef David Chang single-handedly revolutionized cooking in America and beyond with his use of bold Asian flavors and impeccable ingredients, his mastery of the humble ramen noodle, and his thorough devotion to pork.

Chang relays with candor the tale of his unwitting rise to superstardom, which, though wracked with mishaps, happened at light speed. And the dishes shared in this book are coveted by all who've dined--or yearned to--at any Momofuku location (yes, the pork buns are here). This is a must-read for anyone who truly enjoys food.

Absolutely brilliant . . . get this book. - Stanley Tucci

Lean into the food phenomenon and culture craze that's captured the world, with ramen, the healthy fast-food that is quick to cook and delicious to eat.

With slurpable noodles, umami broths and colourful customizable toppings, this unique comfort food can be endlessly adapted according to your individual tastes and creativity. Learn the basics of broths and noodles, plus a range of add-ons to adapt as you like. Take a journey from Japanese street stall favourites and Korean versions with kimchi and spicy gochugaru to home-cooked quick meals and Tiktok-style instant recipes. Whatever style you prefer - a light shoyu mushroom ramen, a meaty chashu pork ramen or the slow-cooking legendary tonkotsu ramen - here are recipes that make for enjoyable eating all times of the day or night.

Learn deliciously authentic Korean cooking, from traditional Korean favorites to modern recipes including Seoul-Style fusion.

Food writer Naomi Imatome-Yun grew up in the American suburbs helping her Korean grandmother cook Korean classics and has spent over 15 years helping Korean Americans and non-Korean Americans alike discover how easy and delectable authentic Korean cooking can be.

Seoul Food Korean Cooking includes:

• 135 step-by-step recipes for Korean barbecue, kimchi, and more, including Sliced Barbecued Beef (bulgogi) like mom used to make and those Spicy Stir-Fried Rice Cakes (tteokbokki) you loved on your trip to Korea
• Special chapters for Korean bar food (anju) like Pork Bone Soup (gamjatang) and fusion favorites like Army Base Stew (budae chigae)
• An overview of Korean cooking and fun tidbits on food customs, table manners, and restaurant dining tips
• Detailed lists of kitchen essentials, pantry staples, and Korean cooking ingredients, with photos and shopping resources to aid the home chef

This edition has been adapted for the US market. It was originally published in the UK.

* Named one of the best cookbooks of the year by The New York Times, the Boston Globe, and Delish *

Enticing, inviting and delicious. Vegan and vegetarian dishes that are hard to resist (and why should you?).

--Yotam Ottolenghi

Sodha, who writes a vegan cooking column for The Guardian, has widened her scope in this exceptional volume, drawing on ingredients and techniques from throughout Asia to inspire a mix of mostly speedy, weeknight-friendly dishes... a glimpse of Ms. Sodha at her best.

--Melissa Clark, The New York Times

With verve and charm, Meera Sodha persuades all cooks to make her luscious plant-based food. Her honesty and wit shine bright in this accessible collection of recipes tailored for omnivores and busy people. Every page bursts with exciting ideas you'll want to cook up

--Andrea Nguyen, author of Vietnamese Food Any Day and The Pho Cookbook

Modern, vibrant, fuss-free food made from easy-to-find ingredients, East is a must-have whether you're vegan, vegetarian, or simply want to eat more delicious meat-free food.

Meera Sodha's stunning new collection features brand-new recipes from a wide range of Asian cuisines. This cookbook is a collaboration between Sodha and the East Asian and South East Asian home cooks and gourmet chefs who inspired her along the way. There are noodles, curries, rice dishes, tofu, salads, sides, and sweets, all easy to make and bursting with exciting flavors.

Taking you from India to Indonesia, Singapore, and Japan, by way of China, Thailand, and Vietnam, East will show you how to whip up a root vegetable laksa and a chard, potato, and coconut curry; how to make kimchi pancakes, delicious dairy-free black dal and chili tofu. There are sweet potato momos for snacks and unexpected desserts like salted miso brownies and a no-churn Vietnamese coffee ice cream.

The story of Hawaiian cooking, by a two-time Top Chef finalist and Fan Favorite, through 100 recipes that embody the beautiful cross-cultural exchange of the islands.

ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: The New Yorker - ONE OF THE BEST COOKBOOKS OF THE YEAR: The New York Times, The Washington Post, NPR, Taste of Home, Vice, Serious Eats

Even when he was winning accolades and adulation for his cooking, two-time Top Chef finalist Sheldon Simeon decided to drop what he thought he was supposed to cook as a chef. He dedicated himself instead to the local Hawai'i food that feeds his 'ohana--his family and neighbors. With uncomplicated, flavor-forward recipes, he shows us the many cultures that have come to create the cuisine of his beloved home: the native Hawaiian traditions, Japanese influences, Chinese cooking techniques, and dynamic Korean, Portuguese, and Filipino flavors that are closest to his heart.

Through stunning photography, poignant stories, and dishes like wok-fried poke, pork dumplings made with biscuit dough, crispy cauliflower katsu, and charred huli-huli chicken slicked with a sweet-savory butter glaze, Cook Real Hawai'i will bring a true taste of the cookouts, homes, and iconic mom and pop shops of Hawai'i into your 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 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, knife-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.