China Doll Cookbook
| By | Frank Shek |
|---|---|
| Format | Hardback |
| Page Extent | 192 |
| Book Size | 277 x 242 x 25 mm (H x W x D) |
| Imprint | New Holland Publishers |
| Release Date | 1 Oct 2016 |
| Subject Classification | Cookery / food & drink etc / General cookery & recipes |
China Doll, the restaurant, is renowned for its beautiful dishes with irresistible flavors served by friendly wait staff to create a unique dining experience. Head chef, Frank Shek, brings together and shares a collection of recipes for his first cookbook, China Doll. You too can now make these dishes in the comfort of your own home. With over 100 recipes designed for sharing—from simple Asian pickles and bright punchy salads through to slow braised Penang curry and crispy pork belly with chili caramel—you’ll find a wealth of recipes to delight friends and family. China Doll is a celebration of tempting flavors and a tribute to both guests and staff who come together day after day in synergy and harmony.
Frank Shek
Frank Shek was born in Scotland after his parents migrated from Hong Kong in the 1970s. He is the oldest of five siblings and started helping in the family take-away kitchen from a young age. At six, Frank was hooked on chili. By nine, he could turn on the gas mains for the woks to cook up a stir-fry in the mornings A food epiphany came when, after he watched a cult Japanese food movie, he was taken by how something as humble as a bowl of noodles was a work of art, a source of comfort, and a way of life. Food took on an enriched meaning for him. It was a way of nurturing others, a mode of expression and communication, a culmination of skill and knowledge. After graduating with an Economics degree, Frank’s first job was working in the kitchen of a new restaurant, The Dome, in Edinburgh. Working 90 hours a week, Frank lived and breathed the kitchen and its frantic pace. It was while working here that he learnt of exciting things happening in the cooking scene in Australia, which inspired him to travel there. After working in a several restaurants, Frank became a sous chef at China Doll. Soon he was given the opportunity to head the kitchen. He now manages an inspiring team from all over world.
