Salt Sugar Msg - by Calvin Eng (Hardcover)

About the Book

"From the chef behind the groundbreaking Brooklyn restaurant Bonnie's comes 100 recipes that showcase his unique style of Chinese home cooking, a mashup of Americana and Cantonese classics, inspired by the flavors of his childhood. As an American-born Cantonese kid, chef Calvin Eng grew up watching his mother Bonnie in the kitchen. Though he he was often embarrassed by aspects of his heritage growing up, he eventually embraced his upbringing-and his mom-as a primary source of inspiration, and even named his restaurant after her. He would go on to define his lauded culinary style through dishes that frequently defy tradition but are rooted in the Cantonese flavors of his childhood, a third-culture perspective now reflected in his debut cookbook. Salt Sugar MSG is an introduction to Cantonese cooking through an American lens, drawing a thread from his mother's cooking to what he cooks for his own family today. Some recipes stick closer to tradition, like Sizzling Steamed Fish with Seasoned Soy Sauce, Charred Cabbage with Shrimp Paste Butter, and Ginger Congee, while others upend expectations, like Salt & Pepper Pork Schnitzel with Chinese Ranch, Crispy Sheet Pan Hong Kong Egg Noodles, and Mini Sweet & Sour Meatloaves. While these dishes may not look especially Cantonese at first glance, they certainly taste like it. Written with his wife, Phoebe Melnick, Salt Sugar MSG is full of personal stories and practical tips and tricks as a loving ode to what it means to cook together as a Cantonese family today"--

Book Synopsis

The chef behind the groundbreaking Brooklyn restaurant Bonnie's shares over 85 recipes that showcase his unique style of Chinese home cooking, a mash-up of Americana and Cantonese classics inspired by the flavors of his childhood.

"Calvin Eng draws on traditional Cantonese techniques and the mixing of Cantonese and American flavors that reflect our own experience. And he does it with a verve and creativity that make us want to run to the kitchen and start cooking!"--Sarah, Kaitlin, Bill, and Judy Leung, New York Times bestselling authors of The Woks of Life

A NEW YORK TIMES BEST COOKBOOK OF THE YEAR

As an American-born Cantonese kid, chef Calvin Eng grew up watching his mother, Bonnie, in the kitchen. Though he shied away from his culture as a kid, he later grew to love and embrace his upbringing, eventually opening Bonnie's, which was praised as a top restaurant of the year by the New York Times and Bon Appétit.

Salt Sugar MSG is an introduction to Cantonese cooking through an American lens, full of easy flavor boosts and practical tricks, drawing a thread from his mother's cooking to what Calvin cooks for his own family today. Some recipes stick closer to tradition, like Sizzling Steamed Fish with Seasoned Soy Sauce, Ham Yue Yook Beng (Steamed Pork Patty with Salted Fish), and Ginger Congee, while others upend expectations, like Salt & Pepper Pork Schnitzel with Chinese Ranch, Fuyu Cacio e Pepe Mein, and BLT Fried Rice. While these dishes may not look especially Cantonese at first glance, they certainly taste like it.

Written with his fiancée, Phoebe Melnick, Salt Sugar MSG is full of personal stories and practical tips and tricks as a loving ode to what it means to cook together as a Cantonese American family today.

Review Quotes

"Calvin Eng draws on traditional Cantonese techniques and the mixing of Cantonese and American flavors that reflect our own experience. And he does it with a verve and creativity that make us want to run to the kitchen and start cooking!"--Sarah, Kaitlin, Bill, and Judy Leung, New York Times bestselling authors of The Woks of Life: Recipes to Know and Love from a Chinese American Family

"Salt Sugar MSG is a triumphant celebration of home and family, showcasing Calvin's inventive approach to cooking that breathes new life into classic Cantonese dishes. Most of all, the book perfectly captures the bold spirit and generosity of Cantonese American cooking."--Hetty Lui McKinnon, food writer and James Beard Award-winning author of five cookbooks

"So much of Chef Eng's book resonates with my own experience as an immigrant from Canton. Thoughtful, personal, and joyful, it's a wonderful read as well as a handy guide in the kitchen."--Chef Martin Yan, host of Yan Can Cook on PBS

"In this debut cookbook, Brooklyn-born chef Calvin Eng delightfully weaves stories of growing up in New York's Chinatown eating and learning to cook his mother's humble Toisan dishes with his culinary path to develop his own distinct style, adding a fresh twist to Cantonese classics. With his inventive fusion of modern and traditional ingredients--what he affectionately calls a 'mishmash of identities'--Eng contributes a vibrant chapter to the ever-evolving narrative of multicultural American cuisine."--Grace Young, James Beard Award-winning author of Stir-Frying to the Sky's Edge

"This book is more than just breaking the misrepresentation of MSG--it's about the delicious places that live in between American and Chinese traditions."--Brandon Jew, executive chef and owner of Mister Jiu's and author of James Beard Award-winning Mister Jiu's in Chinatown

"Everything from the title, the mouthwatering recipes, the stunning photography, and warm writing feels like a homecoming. Salt Sugar MSG is an important cookbook that will add so much inspiration, nostalgia, and flavor to your kitchen."--Kristina Cho, James Beard Award-winning cookbook author of Mooncakes & Milk Bread and Chinese Enough

"Salt Sugar MSG reads like a reflection of my own life experiences as a Chinese American. The writing spoke so genuinely to what life was like for so many of us that it felt like Calvin was at times telling the story as opposed to just his own. The recipes are as effortlessly rooted in identity as they are effortlessly clever and full of a love of eating."--Jon Kung, author of Kung Food

"As a third-culture kid myself, growing up between worlds, I've always felt a recognition and kinship with Calvin and his food. His 'not-traditional-but-personal' mashups and twists on Canto classics are approachable yet revelatory, pushing Chinese cuisine further within our collective culture."--Jing Gao, founder and CEO of Fly By Jing, author of James Beard Award-winning The Book of Sichuan Chili Crisp

About the Author

Calvin Eng is the chef and owner of Bonnie's, a Cantonese American restaurant in Williamsburg. Brooklyn-born and raised in a traditional Chinese family, Eng had been dreaming of opening a restaurant for a decade when he realized how important it was for him to pursue Cantonese food and dive deeper into the dishes of his heritage. Bonnie's has been praised in the New York Times, The New Yorker, New York magazine, Eater, and Bon Appétit. Eng is a James Beard Emerging Chef finalist, Food & Wine Best New Chef, Forbes 30 under 30 recipient, StarChefs Rising Star, and two-time James Beard Best Chef: New York State Semifinalist.

Phoebe Melnick is a video journalist with a deep love of storytelling and food. She has worked for the New York Times, Martha Stewart, Food Network, Thrillist, and Food & Wine, where she first met Calvin on set in 2016. The two have been inseparable ever since.