To Asia, With Love is packed with everyday vegetarian (and often vegan) Asian recipes and stories from the heart by Hetty McKinnon.
The book starts with sections about how to cook Asian food, and the specialist ingredients you may need for your pantry. Hetty explains chilli oil and how to make other essential Asian sauces and oils. She then describes her favourite Asian greens and how to cook several types of eggs.
The book is divided into a big breakfast, lucky noodles, dumplings and other small things, rice is gold and all the things to eat with it, salads for life and not too sweet.
There is a dedicated section for making different seasonal dumplings, including instructions for regular and gluten-free dumpling wrappers, how to fold them and how to cook them by pan frying (pot stickers) and steaming.
Be tempted by recipes like buttery miso Vegemite noodles, baking tray chow mien, and red curry laksa noodle soup. We enjoyed potato and leek momos.
For those with a sweet tooth, you might like to try condensed milk French toast, lychee and ginger soft serve or mango pudding.
I’m looking forward to trying shallot pancakes, dumpling salad and leftover rice congee.
There are lots of full-colour images and a helpful index of recipes.
To Asia, With Love will be a must-have for people who love Asian food and want to eat more vegetarian and plant-based meals.
About Hetty McKinnon
Hetty McKinnon is a cook and food writer with a passion for vegetables. In 2011, she established Arthur Street Kitchen, a local salad-delivery business run out of her home in Surry Hills, Sydney. In 2015, Hetty and her family relocated to Brooklyn, New York City, where she continues to cook and write about food.
As well as her genre-defining debut Community, Hetty is the author of two further bestselling cookbooks: Neighbourhood and the award-winning Family. She is also the editor and publisher of food journal Peddler and hosts its podcast ‘The House Specials’. Her recipes and writing can be found in ABC Life, Good Food, Bon Appetit, Epicurious, Food & Wine and The Guardian.