In this celebration of cultural and culinary inspirations, Kylie Kwong pre- sents her recipes for the fresh and approachable Chinese food served at her Sydney restaurant, billy kwong. Intertwined with the recipes are affectionate portraits of memorable meals – from cooking fried rice for her grand- mother's boisterous mah-jong sessions to the everyday ritual of shopping in Chinatown.

The richness and diversity of Kylie's cooking, and the culture that breathes life into it are reflected in photos from her family album and her travels, as well as of the dishes dishes that mean so much to ter.

For Kylie, food is both a way of life in the present and a link to the past and her Chinese-Australian family heritage. This captivating book is a very personal, intimate Journey in the company of a fascinating family and the food that binds them together.

 

Kylie Kwong was born into a fourth-generation Australian-Chinese family, in Sydney. She learnt the fundamentals of Cantonese cooking at her mother's side, and went on to develop her strong artistic style by working as a graphic designer and cooking at home before stepping into the food world full-time. Kylie then honed her skills with several of Australia's most respected chefs, including Neil Perry and Stefano Manfredi, and worked and worked at some of Sydney's finest restaurants- Rockpool, Wockpool and The Restaurant Manfredi

At billy kwong, in Sydney's Surry Hills, Kylie has realised her dream of pouring her heart and soul into her own restaurant. And it is a resounding success story, constantly bursting at the seams with hungry diners.

After a successful career in the film business, Ian Wallace returned to his first love, photography. His distinctive use of natural light has led Ian to shoot many cookbooks, and to work for some of the world's best food magazines. He is a regular contributor to delicious. Vogue Entertaining and Travel and Inside Out, among others.