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Kung Food: Chinese American Recipes from a Third-Culture Kitchen: A Cookbook (Hardcover) (ISBN-13: 9780593578179)
Vendor:
Jon Kung
Product type:
Books
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Description
xNATIONAL BESTSELLER - An exciting and unexpected collection of 100 recipes that re-examines Chinese American food "The recipes in Kung Food are so vibrant and bursting with flavor that you'll want to scrape your plates clean."--Andy Baraghani, author of The Cook You Want to Be
A DELISH BEST COOKBOOK OF THE YEAR Jon Kung grew up as a "third-culture" kid: Born in Los Angeles, raised in Hong Kong and Toronto, and now living in Detroit, Jon learned to embrace his diasporic identity in the kitchen after pivoting his career from law school graduate to being a cook. When the pandemic shut down his immensely popular popup, he turned to social media--not just as a means of creative expression, but as a way to teach and inspire. Over time, Jon discovered that expressing himself through food not only reflected his complicated identities, it affirmed them. From dumplings to the most decadent curried mac and cheese, Jon inspires millions through his creative recipes and content. In Kung Food, he breaks the boundaries of flavors in chapters such as: - Snacky Snacks, Bites, and Cravings (Sesame Shrimp Toast, Vegan Fried Chicken Sandwich)
- Noodles & Dumplings (Ginger Scallion Noodles, Buffalo Chicken Rangoon, Lamb Curry Dumplings)
- Rice & Congee ("Clay Pot" Rice Tahdig, Mushroom Fried Rice)
- Stir Fries (Szechuan Paneer, Faygo Orange Chicken)
- Kung Foo Means "with Effort" (Hong Kong Chicken and Waffles, Dan Dan Lasagna) Through stunning, playful, and high-energy photos and Jon's wit and humility, he brings forward a collection of recipes that blend cultural traditions, ingredients, and flavors with his ultimate goal of redefining what Chinese American food can be.
Author: Jon Kung
ISBN-10: 0593578171
ISBN-13: 9780593578179
Publisher: Clarkson Potter Publishers
Language: English
Published: 10/31/2023
Pages: 288
Format: Hardcover
Weight: 2.70lbs
Size: 10.10h x 8.00w x 1.20d
Review Citation(s):
Booklist 10/01/2023 pg. 21
Library Journal 10/01/2023 pg. 61
A DELISH BEST COOKBOOK OF THE YEAR Jon Kung grew up as a "third-culture" kid: Born in Los Angeles, raised in Hong Kong and Toronto, and now living in Detroit, Jon learned to embrace his diasporic identity in the kitchen after pivoting his career from law school graduate to being a cook. When the pandemic shut down his immensely popular popup, he turned to social media--not just as a means of creative expression, but as a way to teach and inspire. Over time, Jon discovered that expressing himself through food not only reflected his complicated identities, it affirmed them. From dumplings to the most decadent curried mac and cheese, Jon inspires millions through his creative recipes and content. In Kung Food, he breaks the boundaries of flavors in chapters such as: - Snacky Snacks, Bites, and Cravings (Sesame Shrimp Toast, Vegan Fried Chicken Sandwich)
- Noodles & Dumplings (Ginger Scallion Noodles, Buffalo Chicken Rangoon, Lamb Curry Dumplings)
- Rice & Congee ("Clay Pot" Rice Tahdig, Mushroom Fried Rice)
- Stir Fries (Szechuan Paneer, Faygo Orange Chicken)
- Kung Foo Means "with Effort" (Hong Kong Chicken and Waffles, Dan Dan Lasagna) Through stunning, playful, and high-energy photos and Jon's wit and humility, he brings forward a collection of recipes that blend cultural traditions, ingredients, and flavors with his ultimate goal of redefining what Chinese American food can be.
Author: Jon Kung
ISBN-10: 0593578171
ISBN-13: 9780593578179
Publisher: Clarkson Potter Publishers
Language: English
Published: 10/31/2023
Pages: 288
Format: Hardcover
Weight: 2.70lbs
Size: 10.10h x 8.00w x 1.20d
Review Citation(s):
Booklist 10/01/2023 pg. 21
Library Journal 10/01/2023 pg. 61
By Jon Kung
xJon Kung is a self-taught cook who was known for his popups and intricate dinners served out of his secret kitchen Kung Food Market/Studio He is now a full-time content creator on TikTok, YouTube, and Instagram. Jon has been featured in USA Today, CNN, The New York Times, The Washington Post, and Interview magazine and lives in Detroit with his partner Jon (yes, he knows) and their dog, Mochi.
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