APPI heritage sites include “Evergreen Vietnam: Super Fresh Recipes Featuring Land and Sea Plants,” “Made in Taiwan: Recipes and Stories from the Island Nation,” and “Tender Heart: About Vegetables and Unbreakable Family Bonds.” Consider the Cookbook. Month.
Credits: Ten Speed Press, Simon and Schuster, Knopf.
In honor of AAPI Heritage Month, we’re highlighting three cookbooks by Asian women released last year. Each has been nominated for a James Beard Award. I have tremendous respect and admiration for each of these authors and interviewed all three of them for Good Food. Andrea Nguyen and Hetty Louis McKinnon’s cookbook focuses on eating plant-based in the most delicious way. And Clarissa Wei’s important book is about the history of Taiwan’s cuisine and people.
i knew Andrea Nguyen For many years. her book, To the Vietnamese kitchen, This is the first book of its kind written in English about Vietnamese cuisine. She has written many more works, each time sharing her meticulous expertise and a fair amount of common sense and humor. A renowned cookbook author, food writer, and cooking teacher based in Northern California, Nguyen is known for her expertise in Vietnamese cuisine. Nguyen was born in Vietnam and her family fled when Saigon fell. They ended up in Southern California, where food preparation became a place of refuge and belonging. She has dedicated her career to preserving and sharing the flavors and techniques of Vietnamese cuisine.
Her seventh and latest book is Evergreen Vietnamese Cuisine: Super Fresh Recipes Featuring Land and Sea Plants, focuses on, interprets and updates plant-based Vietnamese cuisine. This year, it was nominated by the Beard Foundation. Nguyen says that shopping at Asian markets is minimal, but she did give us a little nudge. She figured out how to veganize fish sauce, which is a huge accomplishment, but I love her Vietnamese mocha cake recipe. It took her 30 tries to perfect it. The same link shares her recipe for cauliflower char siu, which is also pretty amazing.
Clarissa Way Taiwanese-American food writer, recipe developer, and cookbook author known for his research on Chinese and Taiwanese cuisine. For many years, she was based in Los Angeles and wrote extensively on topics related to food culture, travel, and politics.She moved to Taiwan to focus on writing her book Made in Taiwan: Recipes and stories from the island nation. This is an important culinary work written in collaboration with Ivy Chen, a famous Taiwanese cooking teacher and guide. She shared her classic Beef Her Noodle Soup recipe.
hetty louis mckinnon, Part Australian and part Chinese, he is a great storyteller whose books center on agricultural products. Tender Heart: A cookbook about vegetables and unbreakable family ties, “” is a love letter about her relationship with her father, who is an agricultural product buyer. She has a wonderful recipe-based newsletter called To Vegetables With Love. When I interviewed her on Good Food, she had already shared recipes for fennel and gnocchi salad and fennel-front pesto. This month, she’s making Lime Turmeric Rice Noodle Salad with Asparagus. It’s very simple, but it’s fun to boil the noodles in water with turmeric and watch them turn yellow. It’s no surprise that she supports the James Beard Foundation.
more:
In the Vietnamese Kitchen, teacher Andrea Nguyen focuses on vegetarian dishes
How Hetty Louis McKinnon’s father shaped her future in food
The Eisenhower administration’s influence on modern Taiwanese cuisine
