Hong Kong Food City

Tan, who runs a cooking school in Melbourne, Australia, takes readers on an immersive and wildly informative food tour of Hong Kong. Tan’s artful selection includes recipes for such street-food staples as curry fish balls; popular restaurant items such as prawn toast, Peking duck, and steamed pork and prawn dumplings; and less-familiar dishes, including a smoky salt-baked chicken. He also presents high-end fare from Michelin-starred restaurants that is suited to more experienced cooks, such as steamed crab claw with egg-white custard, lotus root “Meatballs” with roast tomato sauce, and Lava Bao, a steamed bao bun filled with a savory sweet custard made with duck egg yolks. Photos of everyday life, essays on the Chinese approach to cooking (Chinese cooks were using every part of the animal before “nose to tail” became fashionable, he notes), instructions on making stock, and a crash course in dim sum are just some of the many reasons the book will resonate with armchair travelers and fans of Asian cuisine. Tan’s knowledge, conversational style, and solid recipes makes for a thoroughly enjoyable and educational resource. (Oct.)