Forty recipes from cooks and chefs on four continents offer a vivid take on contemporary Chinese cooking in this handsomely drawn book. Recipes are grouped in trios; some feature a common ingredient like black beans or fermented tofu; others draw inspiration from particular traditions like Sichuan or Chinese-American. Each recipe has been beautifully rendered via a blend of type, handlettering, and illustrations created in a variety of media.
Recipe contributors include natives of Hong Kong and Taiwan, and people who were raised in the greater Chinese diaspora in places such as Vietnam, Mauritius, France, and the US. Among them are Brandon Jew, Kian Lam Kho, Hsiang Ju Lin, and Jonathan Wu. They are joined by writers of other heritages as well, such as Fuchsia Dunlop, Carolyn Phillips, and Sandor Ellix Katz. The visual artists employ a diverse range of styles that make each recipe page unique.
Color illustrations throughout. Paperback.