'To Asia, With Love is my homecoming, a joyous return to the humble, yet deeply nurturing flavours and meals of my childhood as a Chinese girl born in Australia. It is also a celebration of the exciting and delicious possibilities of modern Asian cooking.'
In To Asia, With Love, Hetty McKinnon shows home cooks how to create big-flavoured vegetarian (and often vegan) Asian dishes using the simplest of everyday ingredients.
Recipes range from the traditional - salt and pepper eggplant, red curry laksa, congee, a perfectly simple egg, pea and ginger fried rice - to Hetty's uniquely modern interpretations, such as buttery miso vegemite noodles, stir-fried salt and vinegar potatoes, cacio e pepe udon noodles and grilled wombok caesar salad with wonton crackers. All share an emphasis on seasonal vegetables and creating irresistible Asian(ish) flavours using pantry staples.
Whether it's a banh mi turned into a salad, a soy-sauce-powered chocolate brownie or a rainbow guide to eating dumplings by the season, this is Asian home cooking unlike anything you've experienced before.