Kylie Kwong
Recipes & Stories * Heart & Soul * Simple Chinese Cooking

Kylie Kwong was born into a fourth-generation Australian-Chinese family, in Sydney. She learnt the fundamentals of Cantonese cooking at her mother's side, and went on to develop her strong artistic style by working as a graphic designer and cooking at home, before stepping into the food world full-time. Kylie honed her skills with several of Australia's most respected chefs. After working at some of Australia's finest restaurants (Rockpool, Wockpool and Restaurant Manfredi), Kylie realised her dream of opening her own Sydney restaurant, the acclaimed Billy Kwong.

Sample Recipes:

• Deep Fried Garfish with Szechuan Pepper & Salt
• Stir Fried King Prawns

Recipes & Stories
This beautifully illustrated book showcases Kylie's delicious recipes, intertwined with affectionate portraits of her family, childhood, and culinary influences. Kylie uses family anecdotes to illustrate how her Chinese-Australian style of cookery evolved. For instance, her mother would cook traditional Chinese food 6 nights out of 7, but on that 7th night when she declared they would be 'having Australian' she would produce a full roast dinner... served with hoisin and plum sauce. Kylie says: '...by sharing the experiences of my family, I hope to enhance the understanding and appreciation of Chinese culture... and to express my pride in my Chinese heritage'. Kylie de-mystifies Chinese cookery with sections explaining how to stir-fry, or how to recognize the freshest Chinese ingredients, so that you too can cook simple, delicious recipes such as Kylie's Soy Sauce Chicken Wings, Uncle Jimmy's Fresh Egg Noodle Salad and Mrs Jang's Home-style Fried Eggs.

Heart & Soul
Kylie's second book features further mouthwatering recipes and stunning photographs. The emphasis is on using the freshest, most appetizing ingredients to create vibrant sensations on the tastebuds. In this book, Kylie also explores European, Mediterranean and North African cuisines. Though the influences are from around the world, Kylie finds that she always cooks in a very Asian fashion: 'No matter what I'm cooking, I always strive for a balance of sweet, sour, salty and hot flavours. It's all about following your instincts, keeping in mind harmony between flavours, textures and ingredients.'

Simple Chinese Cooking
Cooking Chinese food at home has truly never been easier--all you need is this book, a wok, and a quick trip to the supermarket
Simple Chinese Cooking demystifies the preparation of Chinese cuisine—with ingredients that are readily available in any grocery store, and recipes that are friendly and easy-to-follow. From soy sauce chicken and steamed fish fillets with ginger and spring onions, to prawn wonton soup, this book offers delicious everyday meals, as well as dishes that are perfect for entertaining. With succulent 4-color photographs throughout and step-by-step instructional pictures, Simple Chinese Cooking will guide anyone to create a delectable feast.

My China: A Feast for all the Senses
An extraordinary, intimate tour through the rich food and culture of China and Tibet, told through lavish photography, stories, and recipes.
My China is a sweeping culinary travelogue through modern-day China and Tibet. Here, Kylie Kwong, renowned chef and author of Simple Chinese Cooking, journeys to ten cities and provinces, beginning in the Toishan district, the home of her own ancestors. Along the way, she meets and cooks with an array of spirited locals and samples a range of wonderful regional meals and tastes—from the haute cuisine of glamorous Shanghai restaurants to the simple bowls of noodles and pickles at the wooden stalls of Lhasa, and the altogether different and intense spicy heat of traditional Sichuan dishes. With a chef’s passion for new flavors, Kwong discovers authentic recipes and traditional techniques and adapts them to eighty new