Informationen zum Autor Hetty Lui McKinnon is a Chinese Australian cook and food writer. A James Beard Foundation finalist, she is the author of four other cookbooks, including the much-loved To Asia, With Love (2021), the award-winning Family: New Vegetarian Comfort Food to Nourish Every Day (2019), Neighbourhood: Hearty Salads and Plant-Based Recipes from Home and Abroad (2017), and Community: Salad Recipes from Arthur Street Kitchen (2014). Hetty is also the editor and publisher of multicultural food journal Peddler and the host of the magazine's podcast The House Specials. She is a regular recipe contributor to The New York Times , Bon Appetit , Epicurious.com, and ABC Everyday; and her recipes have appeared in Food52, the Guardian , The Washington Post and more. Born and raised in Sydney, she now resides in Brooklyn, New York. Klappentext JAMES BEARD FOUNDATION AND IACP BOOK AWARD WINNER • ONE OF BON APPETIT 'S BEST BOOKS OF THE YEAR • The acclaimed author of To Asia, With Love explores how food connects us to our loved ones and gives us the tools to make vegetarian recipes that are healthful, economical, and bursting with flavor. "A love letter to vegetables and almost a memoir through recipes, this truly special book speaks to the soul as much as to the stomach." Nigella Lawson, author of Cook, Eat, Repeat "Gorgeous, down to earth, vegetable-driven dishes that strike the most delicious balance between fresh and exciting, and cozy and approachable. Molly Yeh, Food Network host and NYT Bestselling author of Home Is Where the Eggs Are and Molly on the Range Heritage and food have always been linked for Hetty Lui McKinnon. Tenderheart is a loving homage to her father, a Chinese immigrant in Australia, told in flavorful, vegetarian recipes. Growing up as part of a Chinese family in Australia, McKinnon formed a deep appreciation for her bicultural identity, and for her father, who moved to Sydney as a teenager and learned English while selling bananas at a local market. As he brought home crates full of produce after work, McKinnon learned about the beauty and versatility of fruits and vegetables. Tenderheart is the happy outcome of McKinnon's love of vegetables, featuring 22 essential fruits and vegetables that become the basis for over 180 recipes. Miso Mushroom Ragu with Baked PolentaCarrot and Vermicelli BunsCrispy Potato TacosKale, Ginger and Green Onion NoodlesBroccoli Wontons with Umami CrispSoyButter Bok Choy PastaSweet Potato and Black Sesame Marble Bundt Leseprobe Chapter 1 A Book About Vegetables . . . ?and So Much More This book is about vegetables but, for me, there can be no story about the significance of vegetables in my life without telling you about my father, and the enduring legacy of the fresh, tender world he created for his family. I only knew my father for a short time. He slipped away quietly on a Sunday afternoon on the last day of 1989. As the world outside prepared to celebrate the dawn of a new decade, our world fell apart. I was 15 and my life would never be the same again. My father's name was Wai Keung Lui, but in Australia he was known as Ken. Born in Guangdong, China, he came to Sydney, Australia, as a teenager during the mid-1950s to study business. He learned to speak his special version of English, heavy-accented, with many endearing language quirks. As a young man, he lived in Sydney's Chinatown, above a grocery store. The inner city of Sydney is now home to sought-after, urbane neighborhoods, but back then it was where postwar immigrants landed, crammed into tiny terrace houses or apartments. He eventually joined the urban sprawl, moving to a house in the southwestern suburbs of Sydney, next door to my Goo Ma (Aunt Betty) and Goo Jeung (U...

Autorentext
Hetty Lui McKinnon is a Chinese Australian cook and food writer. A James Beard Foundation finalist, she is the author of four other cookbooks, including the much-loved To Asia, With Love (2021), the award-winning Family: New Vegetarian Comfort Food to Nourish Every Day (2019), Neighbourhood: Hearty Salads and Plant-Based Recipes from Home and Abroad (2017), and Community: Salad Recipes from Arthur Street Kitchen (2014). Hetty is also the editor and publisher of multicultural food journal Peddler and the host of the magazine’s podcast The House Specials. She is a regular recipe contributor to The New York Times, Bon Appetit, Epicurious.com, and ABC Everyday; and her recipes have appeared in Food52, the Guardian, The Washington Post and more. Born and raised in Sydney, she now resides in Brooklyn, New York.

Klappentext

**JAMES BEARD FOUNDATION AND IACP BOOK AWARD WINNER • ONE OF BON APPETIT'S BEST BOOKS OF THE YEAR • The acclaimed author of To Asia, With Love explores how food connects us to our loved ones and gives us the tools to make vegetarian recipes that are healthful, economical, and bursting with flavor.

"A love letter to vegetables and almost a memoir through recipes, this truly special book speaks to the soul as much as to the stomach." —Nigella Lawson, author of Cook, Eat, Repeat**

"Gorgeous, down to earth, vegetable-driven dishes that strike the most delicious balance between fresh and exciting, and cozy and approachable.” —Molly Yeh, Food Network host and NYT Bestselling author of Home Is Where the Eggs Are and Molly on the Range

** ****Heritage and food have always been linked for Hetty Lui McKinnon. Tenderheart is a loving homage to her father, a Chinese immigrant in Australia, told in flavorful, vegetarian recipes. Growing up as part of a Chinese family in Australia, McKinnon formed a deep appreciation for her bicultural identity, and for her father, who moved to Sydney as a teenager and learned English while selling bananas at a local market. As he brought home crates full of produce after work, McKinnon learned about the beauty and versatility of fruits and vegetables. 

Tenderheart is the happy outcome of McKinnon’s love of vegetables, featuring 22 essential fruits and vegetables that become the basis for over 180 recipes.

• Miso Mushroom Ragu with Baked Polenta

• Carrot and Vermicelli Buns

• Crispy Potato Tacos

• Kale, Ginger and Green Onion Noodles

• Broccoli Wontons with Umami Crisp

• Soy–Butter Bok Choy Pasta

• Sweet Potato and Black Sesame Marble Bundt

Leseprobe
Chapter 1

A Book About Vegetables . . . ​and So Much More

This book is about vegetables but, for me, there can be no story about the significance of vegetables in my life without telling you about my father, and the enduring legacy of the fresh, tender world he created for his family.

I only knew my father for a short time. He slipped away quietly on a Sunday afternoon on the last day of 1989. As the world outside prepared to celebrate the dawn of a new decade, our world fell apart. I was 15 and my life would never be the same again.

My father’s name was Wai Keung Lui, but in Australia he was known as Ken. Born in Guangdong, China, he came to Sydney, Australia, as a teenager during the mid-1950s to study business. He learned to speak his special version of English, heavy-accented, with many endearing language quirks. As a young man, he lived in Sydney’s Chinatown, above a grocery store. The inner city of Sydney is now home to sought-after, urbane neighborhoods, but back then it was where postwar immigrants landed, crammed into tiny terrace houses or apartments. He eventually joined the urban sprawl, moving to a house in the southwestern suburbs of Sydney, next door to my Goo Ma (Aunt Betty) and Goo Jeung (Uncle Benny). My Yee Goo Ma (my dad’s second eldest sister) and my Paw (his mother) lived on the same street, in the house “on the corner.” In 1967, he married my mother, and it was in this house that my s…