We love the stunning photos of these interesting and mouthwatering-looking recipes. If you love vegetable and are looking for some inventive inspiration or a gorgeous coffee table book about family and food, this one is for you!
Heritage and food have always been linked for Hetty Lui McKinnon.Tenderheartis a loving homage to her father, a Chinese immigrant in Australia, told in flavorful, vegetarian recipes. Growing up as part of a Chinese family in Australia, McKinnon formed a deep appreciation for her bicultural identity, and for her father, who moved to Sydney as a teenager and learned English while selling bananas at a local market. As he brought home crates full of produce after work, McKinnon learned about the beauty and versatility of fruits and vegetables.
Tenderheartis the happy outcome of McKinnon’s love of vegetables, featuring 22 essential fruits and vegetables that become the basis for over 180 recipes.
Miso Mushroom Ragu with Baked Polenta
Carrot and Vermicelli Buns
Crispy Potato Tacos
Kale, Ginger and Green Onion Noodles
Broccoli Wontons with Umami Crisp
Soy–Butter Bok Choy Pasta
Sweet Potato and Black Sesame Marble Bundt
ONE OF BON APPETIT‘S BEST BOOKS OF THE YEAR!
Hetty Lui McKinnon is a Chinese Australian cook and food writer. A James Beard Foundation finalist, she is the author of four other cookbooks, including the much-loved To Asia, With Love (2021), the award-winning Family: New Vegetarian Comfort Food to Nourish Every Day (2019), Neighbourhood: Hearty Salads and Plant-Based Recipes from Home and Abroad (2017), and Community: Salad Recipes from Arthur Street Kitchen (2014). Hetty is also the editor and publisher of multicultural food journal Peddler and the host of the magazine’s podcast The House Specials. She is a regular recipe contributor to The New York Times, Bon Appetit, Epicurious.com, and ABC Everyday; and her recipes have appeared in Food52, the Guardian, The Washington Post and more. Born and raised in Sydney, she now resides in Brooklyn, New York.