The new face of modern Chinese cooking is already popular with delicious. readers...
Ching and her fusion cooking is rapidly making a name for itself. To tie in with her second BBC series, her eponymously-titled cookbook simplifies and demystifies a cuisine many of us enjoy but are slightly bemused by.
Focused on applying authentic (yet easily-found) ingredients to traditional dishes, all enlivened with a modern approach, Ching’s dishes are visually stunning yet always accessible. There are over 100 recipes from takeaway favourites, pepped-up Sichuan offerings, to dim sum parcels and street food – all complemented by a know-how chapter and menu planner.
If you can perfect just the Singapore noodles or roast pork pastry puff, you’re well on your way to success; follow those up with a lychee-infused dessert or rambutan mojito, and you’re a class apart.
Craig Butcher
Harper Collins, £16.99.
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