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πŸ“•πŸ“—πŸ“˜πŸ“•πŸ“—πŸ“™BRAND NEW πŸ“•πŸ“—πŸ“˜πŸ“™ πŸ“šπŸ“šADAM LIAW πŸ“šπŸ“šπŸ“šHARD BACK COOKBOOK. THIS IS ADAM LIAW's LATEST BOOK. My life has been filled with beautiful memories of food: hawker noodle dishes eaten as a child in Malaysia, late-night suppers near my apartment in Tokyo, the best grilled chicken from a Thai street market, and my grandmother's famous Hainanese Chicken Rice. These dishes all sit fondly in my memory, but they also tell their own stories of rich tradition and culture. They are stories that are centuries old, but which have not yet ended. With each new dish we make we add our own experiences and tastes. 'There is a Confucian proverb that translates roughly to "Consider old things to understand new things". This is the essence of the Two Asian Kitchens. The Old Kitchen represents the traditional dishes of my history, while The New Kitchen tells the next chapter in the story of the food I love.' Adam Liaw.

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Manly, Australia

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