NATIONALBESTSELLER-Anexcitingandunexpectedcollectionof100recipesthatre-examinesChineseAmericanfood“TherecipesinKungFoodaresovibrantandburstingwithflavorthatyou’llwanttoscrapeyourplatesclean.“--AndyBaraghani,authorofTheCookYouWanttoBeADELISHBESTCOOKBOOKOFTHEYEARJonKunggrewupasa“third-culture“kid:BorninLosAngeles,raisedinHongKongandToronto,andnowlivinginDetroit,Jonlearnedtoembracehisdiasporicidentityinthekitchenafterpivotinghiscareerfromlawschoolgraduatetobeingacook.Whenthepandemicshutdownhisimmenselypopularpopup,heturnedtosocialmedia--notjustasameansofcreativeexpression,butasawaytoteachandinspire.Overtime,Jondiscoveredthatexpressinghimselfthroughfoodnotonlyreflectedhiscomplicatedidentities,itaffirmedthem.Fromdumplingstothemostdecadentcurriedmacandcheese,Joninspiresmillionsthroughhiscreativerecipesandcontent.InKungFood,hebreakstheboundariesofflavorsinchapterssuchas:-SnackySnacks,Bites,andCravings(SesameShrimpToast,VeganFriedChickenSandwich)-Noodles&Dumplings(GingerScallionNoodles,BuffaloChickenRangoon,LambCurryDumplings)-Rice&Congee(“ClayPot“RiceTahdig,MushroomFriedRice)-StirFries(SzechuanPaneer,FaygoOrangeChicken)-KungFooMeans“withEffort“(HongKongChickenandWaffles,DanDanLasagna)Throughstunning,playful,andhigh-energyphotosandJon’switandhumility,hebringsforwardacollectionofrecipesthatblendculturaltraditions,ingredients,andflavorswithhisultimategoalofredefiningwhatChineseAmericanfoodcanbe.
