From bao buns to poke bowls, gyoza to ramen and kimchi to sushi, Asian food has devotees on every corner – but now American author Jennifer Joyce shows how easy it is to create these zingy, fresh, healthy flavours from the comfort of a foodie’s own home.
My Asian Kitchen is the expert guide to making Asian food favourites, without the hassle and expense of exclusively eating out or ordering take-away. The cookbook features oriental classics such as dumplings, salads and sticky skewers, to more adventurous prawn katsu bao, miso-glazed ribs and steak tacos. Jennifer opts for more simplistic recipes, no-nonsense explanation of ingredients, and hand-drawn diagrams, walking readers of all skill sets through the culinary experience. With a particular interest in food photography and styling, it does not come as a surprise that each recipe is accompanied by a highly enticing photograph, making stomachs growl and mouths water.
American-born but based in London, Jennifer has seen her career in food writing working for leading UK magazines and newspapers such as BBC Good Food, Waitrose Kitchen and The Daily Telegraph, among others. She draws on dual talents of creating authentic recipes and then styling the dishes for photography. Leiths School of Food and Wine in London hosts Jennifer’s highly sort after cookery classes, and she regularly appears on numerous television and radio shows throughout the UK and the US.
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