{"product_id":"kung-food-chinese-american-recipes-from-a-third-culture-kitchen-a-cookbook","title":"Kung Food: Chinese American Recipes from a Third-Culture Kitchen: A Cookbook (Spiral Bound)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eJon Kung\u003c\/b\u003e is a self-taught cook who was known for his popups and intricate dinners served out of his secret kitchen Kung Food Market\/Studio He is now a full-time content creator on TikTok, YouTube, and Instagram. Jon has been featured in \n\u003ci\u003eUSA Today\u003c\/i\u003e, CNN, \n\u003ci\u003eThe New York Times\u003c\/i\u003e, \n\u003ci\u003eThe Washington Post\u003c\/i\u003e, and \n\u003ci\u003eInterview\u003c\/i\u003e magazine and lives in Detroit with his partner Jon (yes, he knows) and their dog, Mochi.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"An exciting and unexpected collection of 100 recipes that re-examines Chinese American food Jon Kung grew up as a \"third-culture\" kid: Born in Los Angeles, raised in Hong Kong and Toronto, and now living in Detroit, Jon learned to embrace his diasporic identity in the kitchen after pivoting his career from law school graduate to being a cook. When the pandemic shut down his immensely popular popup, he turned to social media-not just as a means of creative expression, but as a way to teach and inspire. Over time, Jon discovered that expressing himself through food not only reflected his complicated identities, it affirmed them. From dumplings to the most decadent curried mac and cheese, Jon inspires millions through his creative recipes and content. In Kung Food, he breaks the boundaries of flavors in chapters such as: Snacky Snacks, Bites, and Cravings (Sesame Shrimp Toast, Vegan Fried Chicken Sandwich) Noodles \u0026amp; Dumplings (Ginger Scallion Noodles, Buffalo Chicken Rangoon, Lamb Curry Dumplings) Rice \u0026amp; Congee (\"Clay Pot\" Rice Tahdig, Mushroom Fried Rice) Stir Fries (Szechuan Paneer, Faygo Orange Chicken) Kung Foo Means \"with Effort\" (Hong Kong Chicken and Waffles, Dan Dan Lasagna) Through stunning, playful, and high-energy photos and Jon's wit and humility, he brings forward a collection of recipes that blend cultural traditions, ingredients, and flavors with his ultimate goal of redefining what Chinese American food can be\"--\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"In their debut book, chef Jon Kung explores the notion of third-culture cuisine--the cooking that blends influences from multiple cultures. The product, which has captivated their followers on social media, are inventive recipes like jerk chow mein and chicken tikka masala rangoon that meld together unexpected flavors and ingredients and push the boundary of fusion cooking.\" \n\u003cb\u003e\u003ci\u003e--Forbes, \u003c\/i\u003e\"Best Fall Cookbooks\"\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\"Jon Kung is more than just a popular Tik Tok chef, and his debut cookbook \n\u003ci\u003eKung Food\u003c\/i\u003e is proof of that. An exploration of third-culture cooking through a Chinese American lens, Kung's book is clever, sharp, and filled with a list of recipes that throws constraints like 'authenticity' and 'tradition' out the window.\" \n\u003cb\u003e\u003ci\u003e--Food \u0026amp; Wine, \u003c\/i\u003e\"Best Fall Cookbooks\"\u003c\/b\u003e\n\u003cbr\u003e\n\u003cb\u003e\u003ci\u003e \u003c\/i\u003e\u003c\/b\u003e\n\u003cbr\u003e\"From the Dan Dan Lasagna to the Mapo Paneer, the recipes in \n\u003ci\u003eKung Food\u003c\/i\u003e are so vibrant and bursting with flavor that you'll want to scrape your plates clean--but it's Jon's wonderful writing that gives new meaning to what it means to be Chinese American.\" \n\u003cb\u003e--Andy Baraghani, author of \u003ci\u003eThe Cook You Want to Be\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\" \n\u003ci\u003eKung Food\u003c\/i\u003e is one of those cookbooks that makes you want to sprint to the kitchen, book tucked tightly under your arm. Much like in his videos, Jon mixes heart, culture, an encyclopedic knowledge of spices, and good freaking food in a way that'll make you excited to try everything. Also, thanks to this book my wok is properly seasoned for the first time ever. Can't recommend enough!\" \n\u003cb\u003e--Alexis Nikole Nelson, James Beard Award-winning content creator and food writer\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\" \n\u003ci\u003eKung Food \u003c\/i\u003eflings open the gates to cultural cuisine and invites all of us to a stunning and sumptuous meal of delicious food and powerful storytelling, as well as Jon's joyous pursuit of home cooking.\" \n\u003cb\u003e--Joanne Lee Molinaro, \u003ci\u003eNew York Times\u003c\/i\u003e bestselling author of \u003ci\u003eThe Korean Vegan\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Jon has captured the delicious complexities of being a third-culture kid and made me feel proud to consider myself one. His recipes feel at once nostalgic and novel, and at the same time they will teach us how to be a better and more adventurous home cook.\" \n\u003cb\u003e--Kristina Cho, James Beard Award-winning author of \u003ci\u003eMooncakes and Milk Bread\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Jon offers a progressive and deeply creative take on Chinese American cooking while simultaneously inspiring us to pay homage to our collective food histories.\" \n\u003cb\u003e--DeVonn Francis of Yardy World\u003c\/b\u003e\n\u003cbr\u003e\n\u003cb\u003e \u003c\/b\u003e\n\u003cbr\u003e\"Jon will thirst trap you into a sensory journey celebrating the complexity of Chinese and American flavors. The industry cook in me wants to keep reading. Such a stunning and functional book.\" \n\u003cb\u003e--Matt Broussard, creator behind ACookNamedMatt\u003cbr\u003e\u003c\/b\u003e\n\u003cbr\u003e\"In his debut cookbook, Kung capitalizes on his TikTok fame to bring his cooking philosophy to the page. With his original recipes and unique voice, Kung has carved out a niche in a crowded market of cookbooks.\" \n\u003cb\u003e--\u003ci\u003eBooklist\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eNATIONAL BESTSELLER - An exciting and unexpected collection of 100 recipes that re-examines Chinese American food \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e\"The recipes in \u003ci\u003eKung Food\u003c\/i\u003e are so vibrant and bursting with flavor that you'll want to scrape your plates clean.\"--Andy Baraghani, author of \u003ci\u003eThe Cook You Want to Be\u003c\/i\u003e\n\u003cbr\u003e\n\u003cb\u003e\u003cbr\u003eA \u003ci\u003eDELISH \u003c\/i\u003eBEST COOKBOOK OF THE YEAR\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003eJon Kung grew up as a \"third-culture\" kid: Born in Los Angeles, raised in Hong Kong and Toronto, and now living in Detroit, Jon learned to embrace his diasporic identity in the kitchen after pivoting his career from law school graduate to being a cook. When the pandemic shut down his immensely popular popup, he turned to social media--not just as a means of creative expression, but as a way to teach and inspire. \n\u003cp\u003e\u003c\/p\u003eOver time, Jon discovered that expressing himself through food not only reflected his complicated identities, it affirmed them. From dumplings to the most decadent curried mac and cheese, Jon inspires millions through his creative recipes and content. \n\u003cp\u003e\u003c\/p\u003eIn \n\u003ci\u003eKung Food\u003c\/i\u003e, he breaks the boundaries of flavors in chapters such as: \n\u003cp\u003e\u003c\/p\u003e- Snacky Snacks, Bites, and Cravings \n\u003cb\u003e(Sesame Shrimp Toast, Vegan Fried Chicken Sandwich)\u003c\/b\u003e\n\u003cbr\u003e- Noodles \u0026amp; Dumplings \n\u003cb\u003e(Ginger Scallion Noodles, Buffalo Chicken Rangoon, Lamb Curry Dumplings)\u003c\/b\u003e\n\u003cbr\u003e- Rice \u0026amp; Congee \n\u003cb\u003e (\"Clay Pot\" Rice Tahdig, Mushroom Fried Rice)\u003c\/b\u003e\n\u003cbr\u003e- Stir Fries \n\u003cb\u003e (Szechuan Paneer, Faygo Orange Chicken)\u003c\/b\u003e\n\u003cbr\u003e- Kung Foo Means \"with Effort\" \n\u003cb\u003e(Hong Kong Chicken and Waffles\u003c\/b\u003e, \n\u003cb\u003eDan Dan Lasagna)\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003eThrough stunning, playful, and high-energy photos and Jon's wit and humility, he brings forward a collection of recipes that blend cultural traditions, ingredients, and flavors with his ultimate goal of redefining what Chinese American food can be.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eBooklist\u003c\/span\u003e 10\/01\/2023 pg. 21 (EAN 9780593578179, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 10\/01\/2023 pg. 61 (EAN 9780593578179, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Kung, Jon\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Clarkson Potter Publishers\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e October 31, 2023\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Regional \u0026amp; Cultural|Chinese|Cooking|Essays \u0026amp; Narratives\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cooking, Chinese|Cooking|United States|Chinese Americans|Food|Cookbooks\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780593578179\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e B0CMJ691ZYISBN\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780593578179\u003c\/p\u003e","brand":"Clarkson Potter Publishers","offers":[{"title":"Default Title","offer_id":46495232393347,"sku":"SP-9780593578179","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0564\/6830\/8099\/files\/9780593578179_spiral.png?v=1776824817","url":"https:\/\/sebink.com\/products\/kung-food-chinese-american-recipes-from-a-third-culture-kitchen-a-cookbook","provider":"Sebink","version":"1.0","type":"link"}