The range of appealing recipes in this versatile book comes in part from Hetty McKinnon’s versatile culinary imagination, in part from her extensive travels throughout Asia, and in part from the food her family of Cantonese immigrants fed her growing up in Australia.
McKinnon’s recipe notes will clue you in to her attention to flavor (“Spicy, nutty, salty, with a slight acidity, dan dan noodles…”), something that underscores such dishes as wonton and noodles in ginger-turmeric broth, stir-fried salt and vinegar potato, and herbaceous springtime rolls with miso-kale pesto. You’ll learn to refresh your edamame recipe with fried curry leaves, slice some kumquats into a green salad already embellished with chickpeas and cucumbers, and even turn out some flourless brownies enriched with the savory note of soy sauce.
Fresh, and interesting.
Hardcover. Color photographs throughout.