{"id":51163,"date":"2023-05-13T12:00:30","date_gmt":"2023-05-13T19:00:30","guid":{"rendered":"https:\/\/goodlifevancouver.com\/staging\/2138\/?p=51163"},"modified":"2026-09-30T16:16:04","modified_gmt":"2026-09-30T23:16:04","slug":"cookbooks-by-asian-and-asian-american-chefs","status":"publish","type":"post","link":"https:\/\/goodlifevancouver.com\/staging\/2138\/cookbooks-by-asian-and-asian-american-chefs\/","title":{"rendered":"Cookbooks by Asian and Asian American Chefs"},"content":{"rendered":"

Asian Pacific American Heritage Month Calls for A Cookbook Celebration<\/h2>\n

Try out new versions of your favourite recipes from these cookbooks by some of the best chefs out there for Asian Pacific American Heritage Month<\/a> and all year round! And if you\u2019re still craving more dishes, check out Brandon Jew\u2019s Lunar New Year recipe<\/a><\/strong> perfect all year round and mouth-watering meals featured in Asian American literature.
\nDiscover more books by Asian American, Native Hawaiian, and Pacific Islander authors and share these incredible narratives year-round using the hashtag #RepresentAsianStories.<\/p>\n

More Cookbooks<\/a><\/p>\n

Cook Real Hawai’i<\/h4>\n

by Sheldon Simeon and Garrett Snyder
\nTwo-time Top Chef finalist Sheldon Simeon dedicated himself to the local Hawai\u2018i food that feeds his \u2018ohana\u2014his family and neighbours. With uncomplicated, flavour-forward recipes, he shows us the many cultures that have come to create the cuisine of his beloved home: the native Hawaiian traditions, Japanese influences, Chinese cooking techniques, and dynamic Korean, Portuguese, and Filipino flavours that are closest to his heart.<\/p>\n

\"korean<\/p>\n

Korean American<\/h4>\n

by Eric Kim
\nNew York Times staff writer Eric Kim grew up in Atlanta, the son of two Korean immigrants. Food has always been central to his story, from Friday-night Korean barbecue with his family to hybridized Korean-ish meals for one\u2014like Gochujang-Buttered Radish Toast and Caramelized-Kimchi Baked Potatoes\u2014that he makes in his tiny New York City apartment. In his debut cookbook, Eric shares these recipes alongside insightful, touching stories and stunning images shot by photographer Jenny Huang.<\/p>\n

\"madhur<\/p>\n

Madhur Jaffrey\u2019s Instantly Indian Cookbook<\/h4>\n

by Madhur Jaffrey
\nFor more than forty years, Madhur Jaffrey has been revered as the \u201cqueen of Indian cooking\u201d (Saveur). Here she shares inviting, easy-to-follow recipes\u2014some entirely new, others reworked classics\u2014for preparing fantastic Indian food at home. While these dishes are quick and easy to prepare, they retain all the rich complexity for which Jaffrey\u2019s food has always been known.<\/p>\n

\"vietnamese<\/p>\n

Vietnamese Food Any Day<\/h4>\n

by Andrea Nguyen
\nDrawing on decades of experience, as well as the cooking hacks her mom adopted after fleeing from Vietnam to America, award-winning author Andrea Nguyen shows you how to use easy-to-find ingredients to create true Vietnamese flavors at home\u2014fast. With Nguyen as your guide, there\u2019s no need to take a trip to a specialty grocer for favourites such as banh mi, rice paper rolls, and pho, as well as recipes for Honey-Glazed Pork Riblets, Chile Garlic Chicken Wings, Vibrant Turmeric Coconut Rice, and No-Churn Vietnamese Coffee Ice Cream.<\/p>\n

Mister Jiu\u2019s in Chinatown<\/h4>\n

by Brandon Jew and Tienlon Ho
\nBrandon Jew, the acclaimed chef behind Mister Jiu\u2019s restaurant, was trained in the kitchens of California cuisine pioneers and Michelin-starred Italian institutions before finding his way back to Chinatown and the food of his childhood. Through deeply personal recipes and stories about the neighbourhood that often inspires them, this groundbreaking cookbook is an intimate account of how Chinese food became American food and the making of a Chinese American chef.<\/p>\n

\"honeysuckle\"<\/p>\n

The Honeysuckle Cookbook<\/h4>\n

by Dzung Lewis
\nThe Honeysuckle Cookbook is stuffed with exciting ideas for easy, approachable, Asian-influenced cooking at home. With 100 recipes, from the breakfast favorites that consistently rate the highest in views on the author\u2019s popular YouTube channel (like her Overnight Oats, 6 Ways) to original twists on one-pan and pressure-cooker meals, this book is for those of us who want feel-good meals made healthy, delicious, and quick.<\/p>\n

Chinese Soul Food<\/h4>\n

by Hsiao-Ching Chou
\nIn Chinese Soul Food, you\u2019ll find recipes and plenty of tips for favourite homestyle Chinese dishes, such as red-braised pork belly, dry-fried green beans, braised-beef noodle soup, green onion pancakes, garlic eggplant, and the author\u2019s famous potstickers, which consistently sell out her cooking classes in Seattle.<\/p>\n

\"korean<\/p>\n

The Korean Vegan Cookbook<\/h4>\n

by Joanne Lee Molinaro
\nThe single most frequent question Joanne Lee Molinaro gets asked is \u201cHow can you be vegan and Korean?\u201d Korean cooking is, after all, synonymous with fish sauce and barbecue. And although grilled meat is indeed prevalent in some Korean food, the ingredients that filled out the dishes of Joanne\u2019s childhood are fully plant-based, unbelievably flavorful, and totally Korean. In her debut cookbook, Joanne shares recipes and narrative snapshots of the food that shaped her family history.<\/p>\n

\"red<\/p>\n

Red Hot Kitchen<\/h3>\n

by Diana Kuan
\nIn this completely unique Asian cookbook, culinary instructor and trained chef Diana Kuan offers a flavorful education in the art of cooking with homemade Asian hot sauces. From Thai Sriracha to Indonesian sambal to Korean gochujang and other fiery favourites, Asian chilli sauces have become staples in restaurants and homes across America.
\n\"cooking<\/p>\n

Cooking at Home<\/h4>\n

by David Chang and Priya Krishna
\nDavid Chang came up as a chef in kitchens where you had to do everything the hard way. But his mother, one of the best cooks he knows, never cooked like that. Nor did food writer Priya Krishna\u2019s mom. So Dave and Priya set out to think through the smartest, fastest, least meticulous, most delicious, imperfect ways to cook.<\/p>\n

\"momofuku\"<\/p>\n

Momofuku<\/h4>\n

by David Chang and Peter Meehan
\nWith 200,000+ copies in print, this New York Times bestseller shares the story and the recipes behind the chef and cuisine that changed the modern-day culinary landscape.<\/p>\n

\"molly<\/p>\n

Molly on the Range<\/h4>\n

by Molly Yeh
\nStar of Food Network\u2019s Girl Meets Farm, and winner of the Judges\u2019 Choice IACP Cookbook Award, Molly Yeh explores home and family and celebrates her Jewish and Chinese heritage and her current Midwestern farm life in this cookbook featuring more than 120 recipes.<\/p>\n

\"cook<\/p>\n

Cook Korean!<\/h4>\n

by Robin Ha
\nA charming introduction to the basics of Korean cooking in graphic novel form, with 64 recipes, ingredient profiles, and more, presented through light-hearted comics.
\nPaperback
\n\"aloha<\/p>\n

Aloha Kitchen<\/h4>\n

by Alana Kysar
\nFrom a Maui native and food blogger comes a gorgeous cookbook of 85 fresh and sunny recipes reflects the major cultures that have influenced local Hawai\u02bbi food over time: Native Hawaiian, Chinese, Japanese, Portuguese, Korean, Filipino, and Western.<\/p>\n

\"fat<\/p>\n

The Adventures of Fat Rice<\/h4>\n

by Abraham Conlon and Adrienne Lo
\nWith 100 recipes, this is the first book to explore the vibrant food culture of Macau\u2014an east-meets-west melting pot of Chinese, Portuguese, Malaysian, and Indian foodways\u2014as seen through the lens of the cult favorite Chicago restaurant, Fat Rice.<\/p>\n

\"indian<\/p>\n

The Essential Indian Instant Pot Cookbook<\/h4>\n

by Archana Mundhe
\nThis authorized collection of 75 simplified Indian classics for the immensely popular electric pressure cooker, the Instant Pot, is a beautifully photographed, easy-to-follow source for flavorful weekday meals.<\/p>\n

\"a<\/p>\n

A Common Table<\/h4>\n

by Cynthia Chen McTernan
\nTwo Red Bowls blogger Cynthia Chen McTernan shares more than 80 Asian-inspired, modern recipes that marry food from her Chinese roots, Southern upbringing, and Korean mother-in-law\u2019s table. The book chronicles Cynthia\u2019s story alongside the recipes she and her family eat every day\u2014beginning when she met her husband at law school and ate out of two battered red bowls, through the first years of her legal career in New York, to when she moved to Los Angeles to start a family.<\/p>\n

\"the<\/p>\n

The Boba Book<\/h4>\n

by Andrew Chau and Bin Chen
\nA beautifully photographed and designed cookbook and guide to the cultural phenomenon that is boba, or bubble tea\u2013featuring recipes and reflections from The Boba Guys tea shops.
\n\"lemongrass<\/p>\n

Lemongrass and Lime<\/h4>\n

by Leah Cohen and Stephanie Banyas
\nGrowing up half-Filipino, Leah Cohen never thought food from her mother\u2019s side would become her life\u2019s work. But after working in Michelin-starred restaurants and then competing on Top Chef, Cohen was still searching to define what made her food hers. She found the answer in Vietnam, Thailand, Myanmar, Singapore, Indonesia, and yes, the Philippines, as she rediscovered the deliciously sweet, pungent, and spicy flavours of her youth and set out to take them back with her to New York.<\/p>\n

The Pepper Thai Cookbook<\/h4>\n

by Pepper Teigen and Garrett Snyder
\nWhether she\u2019s frying up a batch of her crispy-garlicky wings for John\u2019s football Sundays or making Chrissy her favorite afternoon snack\u2014instant ramen noodles with ground pork, cabbage, scallions, and cilantro\u2014Pepper Teigen loves feeding her famously fabulous family. Through these eighty recipes, Pepper teaches you how to make all her hits, from playful twists on Thai classics to traditional dishes Pepper grew up with.<\/p>\n

\"cook<\/p>\n

Koreatown<\/h4>\n

by Deuki Hong and Matt Rodbard
\nKoreatown is a spicy, funky, flavor-packed love affair with the grit and charm of Korean cooking in America. Koreatowns around the country are synonymous with mealtime feasts and late-night chef hangouts, and Deuki Hong and Matt Rodbard show us why through stories, interviews, and over 100 delicious, super-approachable recipes.<\/p>\n

\"vietnamese<\/p>\n

Vietnamese Home Cooking<\/h4>\n

by Charles Phan
\nAward-winning chef Charles Phan from San Francisco\u2019s Slanted Door restaurant introduces traditional Vietnamese cooking to home cooks by focusing on fundamental techniques and ingredients.
\n\"solo\"<\/p>\n

Solo<\/h4>\n

by Anita Lo
\nFrom the Michelin-starred chef and Iron Chef America and Top Chef Masters contestant\u2014a hilarious, self-deprecating, gorgeous new cookbook\u2014the ultimate guide to cooking for one. With four-color illustrations by Julia Rothman throughout.<\/p>\n

\"southeast<\/p>\n

Flavors of the Southeast Asian Grill<\/h4>\n

by Leela Punyaratabandhu
\nSharing beloved barbecue dishes from the Southeast Asian countries of Thailand, Burma, Laos, Cambodia, Vietnam, Malaysia, Singapore, Philippines, and Indonesia, experienced author and expert on Asian cooking Leela Punyaratabandhu inspires readers with a deep dive into the flavor profile and spices of the region.
\n\"to<\/p>\n

To Asia, With Love<\/h4>\n

by Hetty McKinnon
\nFor bestselling cookbook author Hetty McKinnon, Asian cooking is personal. McKinnon grew up in a home filled with the aromas, sights, and sounds of her Chinese mother\u2019s cooking. These days she strives to recreate those memories for her own family\u2014and yours\u2014with traditional dishes prepared in non-traditional ways. It\u2019s a sumptuous collection of creative vegetarian recipes featuring pan-Asian dishes that anyone can prepare using supermarket ingredients.<\/p>\n","protected":false},"excerpt":{"rendered":"

Asian Pacific American Heritage Month Calls for A Cookbook Celebration Try out new versions of your favourite recipes from these cookbooks by some of the best chefs out there for Asian Pacific American Heritage Month and all year round! And if you\u2019re still craving more dishes, check out Brandon Jew\u2019s Lunar New Year recipe perfect<\/p>\n","protected":false},"author":2,"featured_media":51171,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"nf_dc_page":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_monsterinsights_skip_tracking":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[55],"tags":[33498,33567,33566],"class_list":["post-51163","post","type-post","status-publish","format-standard","has-post-thumbnail","category-cookbooks","tag-asian-cookbooks","tag-asian-pacific-american-heritage-month","tag-cookbboks"],"acf":[],"yoast_head":"\nAsian Cookbooks 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