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About the book
  • Published: 31 March 2003
  • ISBN: 9780670911189
  • Imprint: Viking
  • Format: Paperback
  • Pages: 240
  • RRP: $39.95
Categories:

Kylie Kwong: Recipes & Stories


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In this celebration of cultural and culinary inspirations, Kylie Kwong presents her recipes for the fresh and approachable Chinese food served at her Sydney restaurant, billy kwong. Intertwined with the recipes are affectionate portraits of memorable meals – from cooking fried rice for her grandmother's boisterous mah-jong sessions to the everyday ritual of shopping in Chinatown. The richness and diversity of Kylie's cooking, and the culture that breathes life into it, are reflected in photos from her family album and her travels, as well as of the dishes that mean so much to her. For Kylie, food is both a way of life in the present and a link to the past and her Chinese-Australian family heritage. This captivating book is a very personal, intimate journey in the company of a fascinating family and the food that binds them together.

  • Pub date: 31 March 2003
  • ISBN: 9780670911189
  • Imprint: Viking
  • Format: Paperback
  • Pages: 240
  • RRP: $39.95
Categories:

About the Author

Kylie Kwong

Kylie Kwong 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 uses locally grown, organic and biodynamic produce, and was the first climate-friendly restaurant in New South Wales.

A long-time supporter of the Slow Food movement and its aims, Kylie runs a stall at Eveleigh Farmers' Market in Sydney and helps to nurture the next generation of cooks through the Stephanie Alexander Kitchen Garden Foundation. She has also developed a range of fair trade tableware in conjunction with Oxfam.

Kylie is the author of six books – Kylie Kwong's Simple Chinese Cooking Class, It Tastes Better, My China, Simple Chinese Cooking, Heart and Soul and Recipes and Stories – and presenter of three television series that have aired internationally.

Also by Kylie Kwong

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Awards & Recognition

  • Food Media Awards

    Second • 2003 • Best SoftCover Food Book

  • Food Media Awards

    Winner • 2004 • Softcover Food related


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