To Asia, With Love is the homecoming and joyous return to the humble, yet deeply nurturing flavours and meals from the author's childhood as a Chinese girl born in Australia. It is also a celebration of the exciting and delicious possibilities of modern Asian cooking.
Recipes range from the traditional salt and pepper eggplant, red curry laksa, and a perfectly simple egg, pea and ginger fried rice - to Hetty's uniquely modern interpretations, like buttery miso vegemite noodles, and grilled wombok caesar salad with wonton crackers.
Author:In 2011, established cook and food writer Hetty McKinnon, established her local salad-delivery business from her home in Surry Hills, Sydney. And in 2015, Hetty and her family relocated to Brooklyn, New York City, where she continues to cook and write about food.