Kung Food

Praise

“From the Dan Dan Lasagna to the Mapo Paneer, the recipes in Kung Food are so vibrant and bursting with flavor that you’ll want to scrape your plates clean—but it’s Jon’s wonderful writing that gives new meaning to what it means to be Chinese American.”—Andy Baraghani, author of The Cook You Want to Be
 
“Kung Food is one of those cookbooks that makes you want to sprint to the kitchen, book tucked tightly under your arm. Much like in his videos, Jon mixes heart, culture, an encyclopedic knowledge of spices, and good freaking food in a way that’ll make you excited to try everything. Also, thanks to this book my wok is properly seasoned for the first time ever. Can’t recommend enough!”—Alexis Nikole Nelson, James Beard Award–winning content creator and food writer
 
“Kung Food flings open the gates to cultural cuisine and invites all of us to a stunning and sumptuous meal of delicious food and powerful storytelling, as well as Jon’s joyous pursuit of home cooking.”—Joanne Lee Molinaro, New York Times bestselling author of The Korean Vegan
 
“Jon has captured the delicious complexities of being a third-culture kid and made me feel proud to consider myself one. His recipes feel at once nostalgic and novel, and at the same time they will teach us how to be a better and more adventurous home cook.”—Kristina Cho, James Beard Award–winning author of Mooncakes and Milk Bread
 
“Jon offers a progressive and deeply creative take on Chinese American cooking while simultaneously inspiring us to pay homage to our collective food histories.”—DeVonn Francis of Yardy World

“Jon will thirst trap you into a sensory journey celebrating the complexity of Chinese and American flavors. The industry cook in me wants to keep reading. Such a stunning and functional book.”—Matt Broussard, creator behind ACookNamedMatt

“With his original recipes and unique voice, Kung has carved out a niche in a crowded market of cookbooks.”—Booklist