This book tells the story of building a bowl from the bottom up - with seasoning and sauce, crunchy bits and fresh herbs, aromatics and toppings - and offers accessible recipes that use these building blocks to maximise the power of ingredients, texture and flavour. Packed with mouth-watering recipes to make again and again, and chapters on dumplings, noodles, hotpots, rice and even sweet things. All are perfect to try at home for a weekend feast, and for quick and easy weeknight dinners there are handy batch cooking and freezer tips.
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