To Asia, With Love: Everyday Asian Recipes and Stories from the Heart by Hetty McKinnon

Search this book for Recipes »

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Mapo tofu

    • luluf on January 19, 2021

      Very easy and tasty. Would make a lovely breakfast

  • Salt and pepper eggplant

    • saladperson on February 11, 2021

      Fry the eggplant immediately after rolling in cornflour or it will sink in and go gluggy. Only flour as much as you'll expect to eat. Delicious, but sits heavy in the stomach becuase of the shallow frying. Put this out as snacks at a party once and they got vacuumed up in about 40 seconds.

  • Homemade black bean sauce

    • saladperson on February 11, 2021

      This was SO much better than the jarred counterpart I bought just in case I messed this up (I didn't.) Super easy but disappears a little too quickly...

  • Roasted Brussels sprouts, chickpeas and edamame with ginger-shallot oil

    • saladperson on February 11, 2021

      My partner call this "a five star salad". Didn't change anything. The ginger takes a while to grate/chop, but otherwise this is a low-active cooking time recipe. Classic Hetty.

  • Green bean goma-ae and chilled soba noodle salad

    • saladperson on February 11, 2021

      This made a tasty and quick lunch. I added some pan-fried tofu to pad it out a little. I don't have a pestle and mortar so my sesame seeds weren't crushed; I didn't find it to be a problem.

  • An ode to Chang's crispy noodle salad

    • saladperson on February 11, 2021

      Made this for four people, it got hoovered up and there were no leftovers. I only used 1 tablespoon of sugar in the dressing, and have continued to do this on repeat makings.

  • Lychee and ginger soft serve

    • saladperson on February 11, 2021

      This was tasty, but not special. I had mine in the freezer for hours longer than the recipe said and it was still very runny/liquid.

  • Buttery miso Vegemite noodles

    • saladperson on February 11, 2021

      Another quick, easy, tasty lunch - and I didn't have to go to the shops for any of these ingredients. I scaled the recipe to serve just one, guessed at the miso and vegemite amounts - probably went a touch too heavy, will try 1 teaspoon of each next time. But I'd eat this any time, even despite going too heavy on the vegemite (not Hetty's fault.)

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 3791386832
  • ISBN 13 9783791386836
  • Published Apr 06 2021
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries Germany, United States
  • Publisher Prestel

Publishers Text

For bestselling cookbook author Hetty McKinnon, Asian cooking is personal. McKinnon grew up in a home filled with the aromas, sights, and sounds of her Chinese mother’s cooking. These days she strives to recreate those memories for her own family—and yours—with traditional dishes prepared in non-traditional ways. It’s a sumptuous collection of creative vegetarian recipes featuring pan-Asian dishes that anyone can prepare using supermarket ingredients. Readers will learn how to make their own kimchi, chilli oil, knife-cut noodles, and dumplings. They’ll learn about the wonder that is rice and discover how Asian-inspired salads are the ultimate crossover food. McKinnon offers tips for stocking your modern Asian pantry and explores the role that sweetness plays in Asian cultures. Her recipes are a celebration of the exciting and delicious possibilities of modern Asian cooking—from Smashed Cucumber Salad with Tahini and Spicy Oil, and Finger-lickin’ Good Edamame Beans with Fried Curry Leaves, to Springtime Rolls with Miso Kale Pesto and Tamarind Apple Crisp. Featuring big, powerful flavours created from simple, fresh ingredients, these recipes are firmly rooted in the place where east meets west and where tradition charts the journey to the modern kitchen.

Other cookbooks by this author