Cutting-Edge Chinese Dishes for the Home Cook From growing up in Beijing to attending culinary school in California, to making her name in the restaurant world and on Top Chef, today Shirley Chung is dishing out new and dazzlingly delicious takes on Chinese cuisine. These recipes are fresh and inspired, yet approachable for home cooks. Here are a few you won't want to miss: Sweet-and-Sour Baby Back Ribs, Five-Spice Seared Duck Breast with Kumquat Mustard, Scallion Pancakes with Hazelnut Pesto, Seared Scallops with Spicy Black Bean Sauce, Spinach Egg Drop Soup and Beijing-Style Hot Pot. These recipes use simple ingredients and techniques, but have the standout flavor and texture you expect from top-notch restaurants--no wok required Plus you'll find fascinating history and chef's tips tucked away in the headnotes and instructions that will make you a better cook. Shirley brings the same lively energy to her book that made her a fan-favorite on Top Chef. She'll make you excited to cook, and her recipes--each with a gorgeous photograph--will have you drooling over the pages. With Shirley in your kitchen, every meal becomes a fun and delicious celebration.


Shirley Chung is a chef, restaurant owner and Top Chef finalist. She was born in Beijing and went to culinary school in California. She opened several successful fine dining restaurants, such as China Poblano and the Batali Group’s CarneVino, before founding her own Twenty-Eight, which showcased modern Chinese cuisine. Her next concept, a fast-casual seafood driven restaurant with an oyster bar, is set to open in downtown Los Angeles in March 2018. She lives in Rosemead, California.