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Kylie Kwong’s Simple Chinese Cooking Class

by Kylie Kwong

Simple Chinese Cooking has become the weeknight go-to book for many of us, much-loved for its fast and fresh-tasting results from readily available ingredients with the minimum of fuss. This long-awaited follow-up is a winning combination of inspiring new recipes and master classes in classic Chinese techniques – a must-have for your kitchen bookshelf.

With Kylie at your side in the kitchen, you can easily expand your repertoire by mastering techniques such as tea-smoking and pickling. Learn how to make your own spring rolls, sticky rice parcels and a versatile XO sauce that will transform seafood or vegetables – even simple fried rice – with its layers of flavour and complexity.



02 July, 2012

About Kylie Kwong

Kylie Kwong is well known as the proprietor of the celebrated Billy Kwong restaurant in inner-city Sydney, and as a passionate advocate of sustainable food and ethical eating. Her restaurant uses locally grown, organic and biodynamic produce, and was the first climate-friendly restaurant in New South Wales. A long-time supporter of the Slow Food movement and its aims, Kylie runs a stall at Eveleigh Farmers' Market in Sydney and helps to nurture the next generation of cooks through the Stephanie Alexander Kitchen Garden Foundation. She has also developed a range of fair trade tableware in conjunction with Oxfam. Kylie is the author of six books – Kylie Kwong's Simple Chinese Cooking ClassIt Tastes BetterMy ChinaSimple Chinese CookingHeart and Soul and Recipes and Stories – and presenter of three television series that have aired internationally.


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