Zest and Herbs

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

Book review: Rosa’s Thai Café

Over the last couple of months I’ve had a bit of a break from blogging to refocus and think more about what I want to be putting into Zest and … Continue reading

April 15, 2015 · 1 Comment

Gochujang (고추장) – Korean chilli paste

Packaged in red plastic tubs adorned with the geometric symbols of the Korean alphabet, gochujang, literally “chilli paste” in Korean, has become a staple source of chilli heat in my … Continue reading

June 10, 2014 · Leave a comment

Pork and Chinese chive stir fry, and a very brief cookbook recommendation

Whenever I pick up a strange vegetable or ingredient from a Chinese supermarket, my first port of call is the cookbook Every Grain of Rice by Fuchsia Dunlop, the British … Continue reading

June 8, 2014 · 5 Comments

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