{"id":46101,"date":"2019-11-14T11:12:36","date_gmt":"2019-11-14T16:12:36","guid":{"rendered":"https:\/\/apa.si.edu\/bookdragon\/?p=46101"},"modified":"2019-11-12T11:23:46","modified_gmt":"2019-11-12T16:23:46","slug":"my-asian-kitchen-bao-salad-noodle-curry-sushi-dumpling-by-jennifer-joyce-in-shelf-awareness","status":"publish","type":"post","link":"https:\/\/apa.si.edu\/bookdragon\/my-asian-kitchen-bao-salad-noodle-curry-sushi-dumpling-by-jennifer-joyce-in-shelf-awareness\/","title":{"rendered":"My Asian Kitchen: Bao * Salad * Noodle * Curry * Sushi * Dumpling by Jennifer Joyce [in Shelf Awareness]"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-medium wp-image-46096\" src=\"https:\/\/apa.si.edu\/bookdragon\/wp-content\/uploads\/sites\/10\/2019\/11\/My-Asian-Kitchen-Jennifer-Joyce-BookDragon-592x800.jpg\" alt=\"\" width=\"592\" height=\"800\" srcset=\"https:\/\/apa.si.edu\/bookdragon\/wp-content\/uploads\/sites\/10\/2019\/11\/My-Asian-Kitchen-Jennifer-Joyce-BookDragon-592x800.jpg 592w, https:\/\/apa.si.edu\/bookdragon\/wp-content\/uploads\/sites\/10\/2019\/11\/My-Asian-Kitchen-Jennifer-Joyce-BookDragon.jpg 672w\" sizes=\"(max-width: 592px) 100vw, 592px\" \/>When London-based, U.S.-raised food writer Jennifer Joyce began traveling in Asia in the 1990s, she &#8220;discovered the staggering deliciousness of authentic Asian cooking,&#8221; she writes in the introduction to <em>My Asian Kitchen<\/em>. She presents an antidote to the &#8220;limited &#8230; Americanised Chinese (aka chop suey and egg rolls)&#8221; food she suffered in childhood, while assuring us that &#8220;successfully cooking this legendary cuisine isn&#8217;t magic: you just need solid guidance and the right ingredients,&#8221; widely available online and in Asian markets.<\/p>\n<p>After years of &#8220;balancing flavours and learning new techniques,&#8221; Joyce&#8217;s toothsome collection includes classics (tempura, ramen, gyoza) as well as more modern recipes (miso-glazed ribs, caramelized fish hot pot, matcha frosting). American home chefs might find the measurements initially daunting (milliliters\/ounces vs. cups\/spoons), but the delectable results should be worth all conversion efforts. Photographer Phil Webb supplies the visual temptations to get readers cooking.<\/p>\n<p><strong>Discover:<\/strong> London culinary expert Jennifer Joyce&#8217;s <em>My Asian Kitchen<\/em> provides tempting access to classic and contemporary recipes with Asian origins.<\/p>\n<p><strong>Review<\/strong>: <a href=\"https:\/\/www.shelf-awareness.com\/readers\/2019-11-12\/my_asian_kitchen:_bao_*_salad_*_noodle_*_curry_*_sushi_*_dumpling.html\" target=\"_blank\" rel=\"noopener noreferrer nofollow\">&#8220;Gift Guide: Cookbooks,&#8221; <em>Shelf Awareness<\/em>, November 12, 2019<\/a><\/p>\n<p><strong>Readers<\/strong>: Adult<\/p>\n<p><strong>Published<\/strong>: 2019<\/p>\n","protected":false},"excerpt":{"rendered":"<p>When London-based, U.S.-raised food writer Jennifer Joyce began traveling in Asia in the 1990s, she &#8220;discovered the staggering deliciousness of authentic Asian cooking,&#8221; she writes in the introduction to My Asian Kitchen. She presents an antidote to the &#8220;limited &#8230; Americanised Chinese (aka chop suey&#8230;<\/p>\n","protected":false},"author":1,"featured_media":46096,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[5,114,60,20,1436,6535],"tags":[6608,59,109,111,8735,8736,6872],"class_list":["post-46101","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-adult-readers","category-british","category-nonethnic-specific","category-nonfiction","category-pan-asian","category-repost","tag-bookdragon","tag-cultural-exploration","tag-food","tag-how-to","tag-jennifer-joyce","tag-my-asian-kitchen","tag-shelf-awareness"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.14 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>My Asian Kitchen: Bao * Salad * Noodle * Curry * Sushi * Dumpling by Jennifer Joyce [in Shelf Awareness] - BookDragon<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/apa.si.edu\/bookdragon\/my-asian-kitchen-bao-salad-noodle-curry-sushi-dumpling-by-jennifer-joyce-in-shelf-awareness\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"My Asian Kitchen: Bao * Salad * Noodle * Curry * Sushi * Dumpling by Jennifer Joyce [in Shelf Awareness] - BookDragon\" \/>\n<meta property=\"og:description\" content=\"When London-based, U.S.-raised food writer Jennifer Joyce began traveling in Asia in the 1990s, she &#8220;discovered the staggering deliciousness of authentic Asian cooking,&#8221; she writes in the introduction to My Asian Kitchen. 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