KYLIE KWONG RECIPES AND STORIES
Kylie Kwong
Photography by David Matheson
Published by Viking, P/B $39.95

Kwong rocks! Whilst all Miss Kwong᾿s books are generous and fun and informative, this first book has remained a personal favourite. Her no nonsense approach to cooking, the acknowledgement of the sources of her recipes and her passion and enthusiasm are very infectious.
Whether its Stir–fried mussels with black bean and chilli or Mrs Jang’s home–style fried eggs they are dishes that have become a part of my everyday cooking and dishes that no one seems to tire of. The Crispy skinned pigeon with Sichuan pepper and salt is another favourite that brings memories of this style of pigeon so popular in China. We have taken this dish to a new level cooking the pigeon in the bag for two and half hours at 60°C. Exquiste, tender to the tip of the wing and perfectly rare and set it is stunning.
This is not fusion food Miss Kwong takes available local ingredients and makes something traditional. A good book, for either beginner or advanced cook with simple fresh food that can be applied to either daily family meals or equally as well to feeding friends and a bit of an occasion. Her technique sections are excellent, perfectly explained and easy to follow. A passionate cook can learn a lot from her books. It would be great to see the crispy egg on a few breakfast menus as we find it especially good for a Sunday ’katzenjammer.’ Hangover if you don’t know!