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

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

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

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Hotjar sets this cookie to know whether a user is included in the data sampling defined by the site's pageview limit. Chinese-ish takes questions of culinary identity, tosses them up in the air, and lets them land where they may. 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. It’s great if you like pretty photographs and illustrations but as far as the recipes are concerned, forget it! A bunch of the stuff I knew how to make, having my very Chinese ancestors whispering in my ears, in a format my very white, very 'what's the recipe' husband can understand.

There are also plenty of tips and shortcuts to demystify any tricky-sounding techniques, and reassuring advice on unfamiliar ingredients and where to find them. In these pages you'll find a bounty of inauthentic Chinese-influenced dishes from all over Southeast Asia, including the best rice and noodle dishes, wontons and dumplings and classic Chinese mains. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.Over many years I have accumulated a good collection of cookery books and to date I have enjoyed every one. Fragrant with toasted sesame oil, a little soy and plenty of warming ginger, this simple, comforting braise makes an appearance on our dinner table any time someone shows signs of illness. In its purest form chilli oil is made by pouring hot oil over crushed dried chillies and leaving them to infuse. Quizzed by strangers about her background, Rosheen Kaul, who heads the kitchen at Melbourne's Etta restaurant, usually tells them she's Chinese-ish.

While the surface of the omelette is perfectly set, the centre is just underdone, giving way to a custardy interior when sliced open. Repeat the process until the omelette is fluffy, evenly cooked and beginning to crisp around the edges. This recipe is for one serve only, because you won't get the same charred flavour from an overcrowded pan.Heat the sesame oil in a wok or a frying pan over medium heat, add the ginger and stir-fry until fragrant. Decades later I look back on these memories with mirth and much joy…and these fond recollections prompted my interest in this book and my determination to learn how to cook some Chinese-ish food successfully (no more soggy stir fry from me)!

  • Fruugo ID: 258392218-563234582
  • EAN: 764486781913
  • Sold by: Fruugo

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