In an exploration of her own experience as a first-generation American, Kristina Cho, author of the award-winning baking book Mooncakes and Milk Bread, offers 100 recipes that blend the flavors of traditional Cantonese cooking with California ingredients and a midwestern sensibility.
In Chinese Enough, Cho turns to the savory side of cooking with recipes that are neither entirely Chinese nor entirely American, but Chinese enough. Here is an array of dishes to pair with rice, the cornerstone of Cantonese cuisine, including Triple Pepper Beef, Miso Pork Meatballs, and Seared Egg Tofu with Honey and Soy. Recipes like Smashed Ranch Cucumbers and Saucy Sesame Long Beans honor the Cantonese focus on vegetables. There’s a chapter dedicated to the joy of noodles, with creative takes on traditional dishes, birthed anew in a California kitchen—from San Francisco Garlic Noodles to Creamy Tomato Udon. Plus, a chapter of Banquet-Worthy Dishes teach
