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Kung Food Recipes from a Third-Culture Chinese Kitchen
Kung Food Recipes from a Third-Culture Chinese Kitchen
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• Cover Type: Hardcover
• Language: English
• Exciting collection of 100 recipes reimagining Chinese cuisine through a third-culture lens
• Author Jon Kung's journey from law school to celebrated cook, shaped by Los Angeles, Hong Kong, Toronto, and Detroit
• Chapters include: Snacky Snacks & Cravings, Noodles & Dumplings, Rice & Congee, Stir-Fries, and Kung Foo Means 'with Effort'
• Innovative dishes: Sesame Prawn Toast, Buffalo Chicken Rangoons, Szechuan Paneer with Mexican Chillies, Hong Kong Chicken and Waffles, Dan Dan Lasagna, and more
• Blends cultural traditions with bold flavor experimentation and contemporary ingredients
• Stunning, playful, high-energy photography paired with witty, humble storytelling
• Perfect for food lovers seeking boundary-pushing recipes that celebrate diasporic identity and culinary creativity
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