{"product_id":"salt-sugar-msg-recipes-and-stories-from-a-cantonese-american-home","title":"Salt Sugar Msg: Recipes and Stories from a Cantonese American Home","description":"\n\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\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"From the chef behind the groundbreaking Brooklyn restaurant Bonnie's comes 100 recipes that showcase his unique style of Chinese home cooking, a mashup of Americana and Cantonese classics, inspired by the flavors of his childhood. As an American-born Cantonese kid, chef Calvin Eng grew up watching his mother Bonnie in the kitchen. Though he he was often embarrassed by aspects of his heritage growing up, he eventually embraced his upbringing-and his mom-as a primary source of inspiration, and even named his restaurant after her. He would go on to define his lauded culinary style through dishes that frequently defy tradition but are rooted in the Cantonese flavors of his childhood, a third-culture perspective now reflected in his debut cookbook. Salt Sugar MSG is an introduction to Cantonese cooking through an American lens, drawing a thread from his mother's cooking to what he cooks for his own family today. Some recipes stick closer to tradition, like Sizzling Steamed Fish with Seasoned Soy Sauce, Charred Cabbage with Shrimp Paste Butter, and Ginger Congee, while others upend expectations, like Salt \u0026amp; Pepper Pork Schnitzel with Chinese Ranch, Crispy Sheet Pan Hong Kong Egg Noodles, and Mini Sweet \u0026amp; Sour Meatloaves. While these dishes may not look especially Cantonese at first glance, they certainly taste like it. Written with his wife, Phoebe Melnick, Salt Sugar MSG is full of personal stories and practical tips and tricks as a loving ode to what it means to cook together as a Cantonese family today\"--\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eCalvin Eng\u003c\/b\u003e is the chef and owner of Bonnie's, a Cantonese American restaurant in Williamsburg. Brooklyn-born and raised in a traditional Chinese family, Eng had been dreaming of opening a restaurant for a decade when he realized how important it was for him to pursue Cantonese food and dive deeper into the dishes of his heritage. Bonnie's has been praised in the \n\u003ci\u003eNew York Times\u003c\/i\u003e, \n\u003ci\u003eThe New Yorker\u003c\/i\u003e, \n\u003ci\u003eNew York\u003c\/i\u003e magazine, \n\u003ci\u003eEater\u003c\/i\u003e, and \n\u003ci\u003eBon Appétit\u003c\/i\u003e. Eng is a James Beard Emerging Chef finalist, \n\u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e Best New Chef, \n\u003ci\u003eForbes\u003c\/i\u003e 30 under 30 recipient, StarChefs Rising Star, and two-time James Beard Best Chef: New York State Semifinalist. \n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003ePhoebe Melnick \u003c\/b\u003eis a video journalist with a deep love of storytelling and food. She has worked for the \n\u003ci\u003eNew York Times\u003c\/i\u003e, Martha Stewart, Food Network, Thrillist, and \n\u003ci\u003eFood \u0026amp; Wine, \u003c\/i\u003e where she first met Calvin on set in 2016. The two have been inseparable ever since.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Calvin Eng draws on traditional Cantonese techniques and the mixing of Cantonese and American flavors that reflect our own experience. And he does it with a verve and creativity that make us want to run to the kitchen and start cooking!\" \n\u003cb\u003e--Sarah, Kaitlin, Bill, and Judy Leung, \u003ci\u003eNew York Times\u003c\/i\u003e bestselling authors of \u003ci\u003eThe Woks of Life: Recipes to Know and Love from a Chinese American Family\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\" \n\u003ci\u003eSalt Sugar MSG\u003c\/i\u003e is a triumphant celebration of home and family, showcasing Calvin's inventive approach to cooking that breathes new life into classic Cantonese dishes. Most of all, the book perfectly captures the bold spirit and generosity of Cantonese American cooking.\" \n\u003cb\u003e--Hetty Lui McKinnon, food writer and James Beard Award-winning author of five cookbooks\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"So much of Chef Eng's book resonates with my own experience as an immigrant from Canton. Thoughtful, personal, and joyful, it's a wonderful read as well as a handy guide in the kitchen.\" \n\u003cb\u003e--Chef Martin Yan, host of \u003ci\u003eYan Can Cook\u003c\/i\u003e on PBS\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"In this debut cookbook, Brooklyn-born chef Calvin Eng delightfully weaves stories of growing up in New York's Chinatown eating and learning to cook his mother's humble Toisan dishes with his culinary path to develop his own distinct style, adding a fresh twist to Cantonese classics. With his inventive fusion of modern and traditional ingredients--what he affectionately calls a 'mishmash of identities'--Eng contributes a vibrant chapter to the ever-evolving narrative of multicultural American cuisine.\" \n\u003cb\u003e--Grace Young, James Beard Award-winning author of \u003ci\u003eStir-Frying to the Sky's Edge\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"This book is more than just breaking the misrepresentation of MSG--it's about the delicious places that live in between American and Chinese traditions.\" \n\u003cb\u003e--Brandon Jew, executive chef and owner of Mister Jiu's and author of James Beard Award-winning \u003ci\u003eMister Jiu's in Chinatown\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\n\u003cbr\u003e\"Everything from the title, the mouthwatering recipes, the stunning photography, and warm writing feels like a homecoming. \n\u003ci\u003eSalt Sugar MSG\u003c\/i\u003e is an important cookbook that will add so much inspiration, nostalgia, and flavor to your kitchen.\" \n\u003cb\u003e--Kristina Cho, James Beard Award-winning cookbook author of \u003ci\u003eMooncakes \u0026amp; Milk Bread\u003c\/i\u003e and \u003ci\u003eChinese Enough\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\" \n\u003ci\u003eSalt Sugar MSG \u003c\/i\u003ereads like a reflection of my own life experiences as a Chinese American. The writing spoke so genuinely to what life was like for so many of us that it felt like Calvin was at times telling \n\u003ci\u003ethe\u003c\/i\u003e story as opposed to just his own. The recipes are as effortlessly rooted in identity as they are effortlessly clever and full of a love of eating.\" \n\u003cb\u003e--Jon Kung, author of \u003ci\u003eKung Food\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"As a third-culture kid myself, growing up between worlds, I've always felt a recognition and kinship with Calvin and his food. His 'not-traditional-but-personal' mashups and twists on Canto classics are approachable yet revelatory, pushing Chinese cuisine further within our collective culture.\" \n\u003cb\u003e--Jing Gao, founder and CEO of Fly By Jing, author of James Beard Award-winning \u003ci\u003eThe Book of Sichuan Chili Crisp\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eThe chef behind the groundbreaking Brooklyn restaurant \u003cb\u003eBonnie's shares over 85 recipes that showcase his unique style of Chinese home cooking, a mash-up of Americana and Cantonese classics inspired by the flavors of his childhood.\u003c\/b\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003e\"Calvin Eng draws on traditional Cantonese techniques and the mixing of Cantonese and American flavors that reflect our own experience. And he does it with a verve and creativity that make us want to run to the kitchen and start cooking!\"--Sarah, Kaitlin, Bill, and Judy Leung, \u003ci\u003eNew York Times\u003c\/i\u003e bestselling authors of \u003ci\u003eThe Woks of Life\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eA \u003ci\u003eNEW YORK TIMES\u003c\/i\u003e BEST COOKBOOK OF THE YEAR\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003eAs an American-born Cantonese kid, chef Calvin Eng grew up watching his mother, Bonnie, in the kitchen. Though he shied away from his culture as a kid, he later grew to love and embrace his upbringing, eventually opening Bonnie's, which was praised as a top restaurant of the year by the \n\u003ci\u003eNew York Times \u003c\/i\u003eand \n\u003ci\u003eBon Appétit.\u003cbr\u003e\u003c\/i\u003e\n\u003cbr\u003e\n\u003ci\u003eSalt Sugar MSG\u003c\/i\u003e is an introduction to Cantonese cooking through an American lens, full of easy flavor boosts and practical tricks, drawing a thread from his mother's cooking to what Calvin cooks for his own family today. Some recipes stick closer to tradition, like \n\u003cb\u003eSizzling Steamed Fish with Seasoned Soy Sauce, Ham Yue Yook Beng (Steamed Pork Patty with Salted Fish), \u003c\/b\u003e and \n\u003cb\u003eGinger Congee, \u003c\/b\u003e while others upend expectations, like \n\u003cb\u003eSalt \u0026amp; Pepper Pork Schnitzel with Chinese Ranch, Fuyu Cacio e Pepe Mein, \u003c\/b\u003e and \n\u003cb\u003eBLT Fried Rice.\u003c\/b\u003e While these dishes may not look especially Cantonese at first glance, they certainly taste like it. \n\u003cp\u003e\u003c\/p\u003eWritten with his fiancée, Phoebe Melnick, \n\u003ci\u003eSalt Sugar MSG\u003c\/i\u003e is full of personal stories and practical tips and tricks as a loving ode to what it means to cook together as a Cantonese American family today.\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\"\u003eLibrary Journal\u003c\/span\u003e 01\/17\/2025 pg. 1 (EAN 9780593582084, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 02\/17\/2025 (EAN 9780593582084, 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\n","brand":"Clarkson Potter Publishers","offers":[{"title":"Default Title","offer_id":51086048493846,"sku":"SPTM-9780593582084","price":47.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9780593582084_spiral.png?v=1774950386","url":"https:\/\/lusper.myshopify.com\/products\/salt-sugar-msg-recipes-and-stories-from-a-cantonese-american-home","provider":"Lusperbooks","version":"1.0","type":"link"}