Rosheen Kaul (left) and Joanna Hu delve into their Asian immigrant experiences for their new cookbook, Chinese-Ish, released by Murdoch Books. Photo: Armelle Habib
Rosheen Kaul (left) and Joanna Hu delve into their Asian immigrant experiences for their new cookbook, Chinese-Ish, released by Murdoch Books. Photo: Armelle Habib

Chinese recipes and ‘stories of our culture’ in Chinese-Ish – but don’t think of it as a playbook for authentic Asian cuisine, say its co-authors

  • The culinary identities of chef Rosheen Kaul and illustrator Joanna Hu have been forged by their diverse experiences as Asian-Australians
  • In Chinese-Ish: Home Cooking, Not Quite Authentic, 100% Delicious, the pair invite keen home cooks to explore various ways of approaching Asian cuisine

Rosheen Kaul (left) and Joanna Hu delve into their Asian immigrant experiences for their new cookbook, Chinese-Ish, released by Murdoch Books. Photo: Armelle Habib
Rosheen Kaul (left) and Joanna Hu delve into their Asian immigrant experiences for their new cookbook, Chinese-Ish, released by Murdoch Books. Photo: Armelle Habib
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