Readers who just love reading cookbooks, even if they never step foot in the kitchen, won't want to miss it either.

Thank you to Anne Cater, Random Things Tours and Murdoch Books for my stunning gifted copy and for having me on the blog tour for this book. It was at the beginning of the pandemic that her employer shut the doors and as a project to occupy herself, Rosheen began documenting all the inauthentic Asian recipes she most loved to eat each day.I borrowed this one from the public library and I loved the feel of its matte pages and its vibe which was totally hip and hand drawn, except for the big, clear photos that every cookbook should have.

These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc. Very gently break up any lumps of rice with a spatula or your fingers, taking care to keep the individual grains intact. My review is based on my experience of the book and any thoughts expressed here are solely mine alone. Hu's watercolor illustrations play so nicely with the vivid photography throughout and the recipes are remarkably accessible.When the rice is ready and starting to sizzle, add the white pepper, salt, sugar and MSG (if using) and stir through. To make the chilli paste, blitz all of the ingredients together in a food processor to form a fine paste and set aside. Fragrant with toasted sesame oil, a little soy and plenty of warming ginger, this simple, comforting braise makes an appearance on our dinner table any time someone shows signs of illness. Heat the oil in a wok or frying pan and fry the chillies and peppercorns over low heat until they are fragrant and the chillies have turned a deep red.