Top Chef finalist and seasoned restauranteur Shirley Chung brings new energy to traditional Chinese cuisine, transforming familiar staples into exciting, modern dishes. Born in Beijing, Shirley immigrated to California for college before following her passion to culinary school. She then opened successful restaurants such as the award-winning CarneVino for the Batali Group, and Twenty-Eight, where she explored her roots in Chinese cuisine. In her debut cookbook, she showcases the very best of today's Chinese-American cooking, with approachable methods and simple ingredients.
These recipes are light and fresh, building flavor from spices and ancient cooking techniques. With Shirley as your guide, fatty and bland takeout Peking duck becomes Five-Spice Seared Duck Breast with Kumquat Mustard and Peas; and beef and broccoli becomes Grilled Skirt Steak with Broccolini and Onion. Each recipe is created with restaurant quality flavors, made easy for the home cook. Whether she’s sharing her ultimate comfort food, Steamed Egg Custard with Pork, or a California-inspired dish like Crab Salad with Avocado and Ginger Dressing, Shirley’s humor and energetic personality will keep readers entertained while they create winning dishes.
Full of spice and sweet-savory flavors, this book comes from the heart of a top-notch chef who understands the depth of authentic Chinese flavors and is right at home in the American home kitchen.
About the Author
Shirley Chung is a chef, restaurant owner and Top Chef finalist. She was born in Beijing and went to culinary school in California. She opened several successful fine dining restaurants, such as China Poblano and the Batali Group’s CarneVino, before founding her own Twenty-Eight, which showcased modern Chinese cuisine. Her next concept, a fast-casual seafood driven restaurant with an oyster bar, is set to open in downtown Los Angeles in March 2018. She lives in Rosemead, California.
"Shirley Chung is a superb chef, and in this book she makes the case, brilliantly, of when to be honest and authentic and when to simply make great food. She's a true culinarian who represents everything I love about this country."
"Shirley Chung has a great story and makes outrageously delicious and fun Chinese cuisine. In this book she shows us how to make some amazing dishes based on her Chinese family history. She taught me how to make the best scallion pancakes, and I can't wait to cook more of her recipes!"
--Elizabeth Falkner, chef and cookbook author
"Chinese Heritage Cooking is the perfect book for today's cook. It's a great balance between tradition and innovation."
--Jet Tila, chef and author of 101 Asian Dishes You Need to Cook Before You Die
"It was always a treat to walk into the Top Chef kitchen and taste what interesting and delicious dish Shirley would come up with. I can't wait to make all of these recipes and have a bit of Shirley in my own kitchen too!"
- Padma Lakshmi, host of Top Chef, award-winning author and internationally renowned actress and model