Top Chef finalist and seasoned restauranteur Shirley Chung brings new energy to traditional Chinese cuisine, transforming familiar staples into exciting, modern dishes. Born in Beijing, Shirley immigrated to California for college before following her passion to culinary school. She then opened successful restaurants such as the award-winning CarneVino for the Batali Group, and Twenty-Eight, where she explored her roots in Chinese cuisine. In her debut cookbook, she showcases the very best of today's Chinese-American cooking, with approachable methods and simple ingredients. These recipes are light and fresh, building flavor from spices and ancient cooking techniques. With Shirley as your guide, fatty and bland takeout Peking duck becomes Five-Spice Seared Duck Breast with Kumquat Mustard and Peas; and beef and broccoli becomes Grilled Skirt Steak with Broccolini and Onion. Each recipe is created with restaurant quality flavours, made easy for the home cook. Whether she's sharing her ultimate comfort food, Steamed Egg Custard with Pork, or a California-inspired dish like Crab Salad with Avocado and Ginger Dressing, Shirley's humor and energetic personality will keep readers entertained while they create winning dishes. Full of spice and sweet-savory flavours, this book comes from the heart of a top-notch chef who understands the depth of authentic Chinese flavours and is right at home in the home kitchen.