LANTERN COOKERY CLASSICS

KYLIE KWONG

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New softcover book, published August 2012, 144 pages, measures 21 x 17cm.

Kylie Kwong, one of Australia's most-loved chefs, unlocks the secrets of great Chinese cooking in this collection of over 70 of her favourite dishes.. Features full-colour photos of many of the recipes.

Contents include

• Seafood - recipes include Salad of king prawns, avocado and watercress; Blue eye and king prawns with lemon and honey onions; Steamed mussels with tomato and Sichuan chilli oil
• Meat and Poultry - recipes include Stir fried beef with black bean and chilli sauce; Kylie's white-cooked chicken; Soy-braised pork belly
• Eggs, Vegetables and Tofu - recipes include Stir-fried tofu with vegetables; Stir-fried carrots, zucchini and celery; Chinese-style lettuce salad
• Rice, Dumplings and Noodles - recipes include Delicious fried rice; Prawn wontons with spring onion, ginger and vinegar dressing; Kylie's Hokkien noodles
• Stocks, Sauces and Salts - recipes include Rich Chinese chicken, vegetable and fish stocks; Homemade chili sauce; Ginger, coriander and spring onion dipping sauce

Lantern Cookery Classics: Kylie Kwong is an Australian publication. Measurements are in metric and metric cup & spoon.

More about the Lantern Cookery Classics series

Lantern is proud to publish many of Australia's most celebrated cooks and chefs. Lantern Cookery Classics gathers timeless recipes from these much loved authors in this new series of indispensable books for your kitchen bookshelf. Soon you'll be whipping up your favourite dishes from Stephanie Alexander, Maggie Beer, George Calombaris, Kylie Kwong, Gary Mehigan and Matt Moran.

Why not treat yourself to the complete set? They're all available here - click for more information

About the author

Kylie Kwong was born into one of Australia's oldest Chinese families in Sydney, Australia. Kylie has cooking in her blood. She learnt the fundamentals of Cantonese cooking at her mother's side, and went on to develop her strong artistic style by working as a graphic designer and cooking at home, before stepping into the food world full-time. Kylie then honed her skills with several of Australia's most respected chefs, including Neil Perry and Steve Manfredi, and worked at some of Sydney's finest restaurants - Rockpool, Wockpool and Restaurant Manfredi. 

Kylie 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's menu uses only local, organic and biodynamic produce, and in 2007 became the first carbon friendly restaurant in New South Wales. In 2009, Billy Kwong won the Sydney Morning Herald Good Food Guide's inaugural Sustainability Award. Kylie is the author of Recipes and Stories, Heart and Soul, Simple Chinese Cooking, My China and It Tastes Better, and has been the presenter of three television series.

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Lantern Cookery Classics - Kylie Kwong