Kylie Kwong is an amazing chef, and I love her cookbooks. I haven’t even cooked a lot of her recipes, simply because they usually require a bit more planning than I put in for dinner. Chinese cooking, both traditional but with all kinds of amazing twists.
Here’s what I love from this book –
Crispy-skin duck with blood plum sauce
Moroccan-style meatballs with sour cherry and cream sauce
‘Radical’ roast chicken
Mussels in white wine, orange and saffron
Braised chicken with vibrant flavours – veg, ginger, fish sauce, dates, red wine, etc.
“Heart and Soul“. 203 pages. Recipes with fish, prawns, duck, chicken, beef, quail, squid, pigeon, pork, offal. Sensational flavours.