Zest and Herbs

Gyoza soup

I’m a planner. I’ve done the psychometric tests to prove it and everything.  I don’t like to just jump into things; I have to be prepared for every eventuality.  And … Continue reading

April 26, 2016 · Leave a comment

Book review: Maangchi’s Real Korean Cooking by Maangchi with Lauren Chapman

Maangchi’s Real Korean Cooking was published in May last year, and I’ve been putting off this review since I got hold of the book in June.  It’s the first cookbook … Continue reading

March 20, 2016 · Leave a comment

Oven-baked pork and kimchi spring rolls

Normally if a cookbook were to swap authentic spring roll or wonton wrappers for filo pastry, it would be so you didn’t have to go hunting for the right ingredients. … Continue reading

June 4, 2015 · 1 Comment

Chinese salted black beans

Long considered vital in East Asian cuisines, umami is the “savoury” taste that has only recently been seized upon by chefs in the West and China’s salted and fermented black … Continue reading

May 13, 2015 · Leave a comment

Book review: Every Grain of Rice by Fuchsia Dunlop

Every Grain of Rice very quickly became one of my favourite cookbooks, since buying it a couple of years ago.  As many of the Chinese-inspired recipes that I’ve posted have … Continue reading

April 30, 2015 · Leave a comment

Lotus root

Lotus root doesn’t really taste of much; apart from fibre and vitamin C, it’s nutritionally unremarkable too. Instead its selling points are in its crisp texture and unique appearance. Lotus … Continue reading

April 23, 2015 · 3 Comments

Asian radishes

Since I started to explore new recipes and ingredients from around the world more seriously over the last couple of years through this blog, one vegetable that I’ve discovered has … Continue reading

February 8, 2015 · 7 Comments

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