Recipes from My Home Kitchen: Asian and American Comfort Food from the Winner of MasterChef Season 3 on FOX: ACookbook

Description:

Easy Vietnamese comfort food recipes from the winner of MasterChef Season 3.

In her kitchen, Christine Ha possesses a rare ingredient that most professionally-trained chefs never learn to use: the ability to cook by sense. After tragically losing her sight in her twenties, this remarkable home cook, who specializes in the mouthwatering, wildly popular Vietnamese comfort foods of her childhood, as well as beloved American standards that she came to love growing up in Texas, re-learned how to cook. Using her heightened senses, she turns out dishes that are remarkably delicious, accessible, luscious, and crave-worthy.

Millions of viewers tuned in to watch Christine sweep the thrilling MasterChef Season 3 finale, and here they can find more of her deftly crafted recipes. They'll discover food that speaks to the best of both the Vietnamese diaspora and American classics, personable tips on how to re-create delicious professional recipes in a home kitchen, and an inspirational personal narrative bolstered by Ha's background as a gifted writer. Recipes from My Home Kitchen will braid together Christine's story with her food for a result that is one of the most compelling culinary tales of her generation.

Amazon.com Review

Amazon Q&A for Recipes from My Home Kitchen. Graham Elliot, MasterChef judge, chef and restauranteur interviews Christine Ha, author of Recipes from My Home Kitchen.

Graham Elliot: When you first auditioned for MasterChef did you ever imagine you we'd be talking about your very own cookbook a year later?

Christine Ha: Definitely not. I mean, it was my dream, yes. Out of the trophy/title, monetary winnings, and the cookbook deal, the cookbook was the prize I wanted the most. It only made sense--I am a writer, and by nature, writers want to share themselves with the world through their stories. What better way to marry the two loves of my life--food and word--than with my very own cookbook? But to compete against more than 30,000 home cooks across America? I don't like to get my hopes up, so I tried not to give it much thought. Well, I realize now that nothing is impossible if you set your mind to it and play it smart.

GE: Gordon Ramsay, Joe Bastianich and I were always blown away by your ability to present beautiful, edible creations. How are you able to produce such visually stunning dishes without your sense of sight?

CH: Ah, that seems to be the million dollar question. Well, I've always had an elephant's memory, and this was only perpetuated with my vision loss. Now that I can't depend on my eyes to see what's laid out on the counter, I have to memorize where I put the basil, the knife, the sauté pan full of hot oil. This memory of how foods look--shape, their color, their texture--is what aids me when I plate a dish. I think having to feel your food forces you to become more connected with it; that's the belief of those cultures that eat their meals with their hands--touching your food with your fingers increases awareness. I also believe the fact that I can't see the small imperfections on a plate--say, the microgreens not being set exactly 2.5 inches apart--makes for a more organic and, in my opinion, aesthetically more pleasing plate.

GE: Which aspects of your cooking style do you think will be most popular with the average American home cook?

CH: Oh, Graham, I'm smart, but I'm not psychic! Is there really such a thing as an "average American home cook"? Americans are hardly average at all. Like I said, our country is just so diverse. Plus home cooks are becoming quite sophisticated these days--just look at the range of talent you see on each season of "MasterChef." I will say, however, that with demographics moving more and more towards dual income households, and even in the case of stay-at-home parents who are busy taking care of the kids and the house, people have less time and energy to cook dinner every night. For these reasons, I think many home cooks would appreciate recipes that are flavorful but not fussy. Actually, those are the exact parameters I have in my own kitchen when I cook a weeknight dinner. And for the weekends when there's a little more time for leisure projects, I enjoy more elaborate experiments like pulled pork sandwiches or my mama's eggrolls. Both types of recipes, from the easy to the intricate, can be found right here in this very cookbook.

GE: How has your approach to cooking changed over the years? How has it evolved since you won MasterChef?

CH: Like many who first start out cooking, I was very methodical. I learned by following recipes to the T--I used to think the world would end if I accidentally added one teaspoon of salt when the recipe called for three-fourths. But after cooking a dozen meals or so, I started understanding basic cooking methods and techniques. Then after another dozen meals, I began grasping flavor profiles. As with any art, once you know and understand the rules, you can break them and get away with it. Once I got to that point, I ventured off and came up with my own recipes.

Perhaps the most valuable lesson I learned during my time on "MasterChef" is to trust my gut. Food can be very subjective. I can't stand dill or cooked salmon. But hey, if your favorite dish in the world is your grandma's baked salmon with dill weed, I can't argue that. I do think, however, that one should be able to back up their penchant for dill and baked salmon. "I love baked salmon and dill weed because it's good," to me, is not a valid argument. "I love baked salmon and dill weed because I think they complement each other in XYZ ways" is an argument I can respect even if I don't agree. Having said this, however, I wouldn't want everyone in the world to dislike dill and cooked salmon, because then where would their places be in our lives? I had a creamy dill sauce over a crêpe recently, and I thought it was incredibly delicious. And salmon sashimi is on my short list of favorite foods. I trust chefs who are confident in their opinions and can back them up. Diversity is what makes this world great; we should celebrate our differences.

GE: With the veritable treasure trove of recipes you now possess, which one do you feel best represents you and your life's journey?

CH: I'd have to go with the oatmeal chocolate chip cookie. It starts out an inedible mass, but after you put some heat under it, it becomes delectably sweet--that's been my journey in life. It's by no means fancy, but it will always put a smile on your face--that's me. Sinfully scrumptious.

About the Author

Christine Ha is the winner of Season Three of MasterChef. Legally blind, she wants her skill to inspire others with disabilities that anything is possible. She lives in Houston, where she is completing an MFA in creative writing at The University of Houston.

Excerpt. © Reprinted by permission. All rights reserved.

Chapter 1

Snacks and Starters

Appetizers and small plates are often my favorite things to eat. When hunger kicks in, they're the perfect way to whet the appetite without killing it. In fact, the best snacks and starters not only leave room for the main course but set the tone for the entire meal. They need to wow the diner in both appearance and, of course, taste. This doesn't always translate to fancy food. On the contrary, some of the most successful snacks and appetizers I've served are just the opposite. Consider classic tomato bruschetta. It's not new, but it never stops delighting, especially when it's made in season with tomatoes and sweet basil straight from the garden. Kale chips, among the easiest snacks to make, require no plates or utensils to eat but are served in a big communal bowl and eaten by hand. I have also included here a few recipes that are great to serve your mother- in-law, the boss, or anyone you're trying to impress. Salmon Poke, a no- cook preparation of glistening salmon tossed in sesame oil, is easy to put together, but the tiny mound of shiny jewels looks quite special. Sweetbreads, too, are here, a good choice when you're entertaining more formally. As with all my cooking, you'll find a little bit of the West and a little bit of the East in this chapter. In some cases, I've taken an American classic and given it a Southeast Asian twist. Caramelized Chicken Wings, for example, are marinated in garlic and fish sauce (some of my favorite ingredients). Whatever the iteration, pizza or flatbread, candied bacon or seaweed rice rolls, I am lucky to hail from such disparate places when it comes to food; it makes for an interesting way to start a meal.

CLASSIC BRUSCHETTA

When I backpacked through western Europe the summer after I graduated from college, the country I most anticipated visiting was Italy. Growing up on pizzas and spaghetti, my naive 22-year-old self thought as soon as I stepped off the train in Rome, I'd be surrounded by pies and pastas galore. Unfortunately, I came to learn a few vital lessons the hard way: (1) One couldn't get very far on a backpacker's budget of a few lire per day, and (2) every place I could afford served chicken and potatoes only.

Of all the foods I ate in Rome, the most memorable was a simple plate of bruschetta served to me by a gentle waiter at an open-air cafe. I had no idea what bruschetta was at the time, but I ordered it because it was one of the cheaper items on the menu. With ripe, sweet tomatoes and fragrant basil, the bruschetta turned out to be the best thing I ate during my stay. I adored how something so simple could taste so indulgent, especially with a glass of red table wine. Sitting there, I no longer felt like a backpacker on a budget. Nowadays whenever I want to re-create that sweet memory of romantic Rome, I prepare this dish. Buon appetito!

SERVES 6

2 Roma tomatoes, diced and strained
1/4 red onion, diced
6 fresh basil leaves, thinly sliced, plus additional for garnish
Kosher salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
4 teaspoons balsamic vinegar
1 1/2 tablespoons butter, melted
1 French baguette, cut into 3/4-inch-thick slices
1/8 cup (1/2 ounce) grated Parmesan

Preheat the oven to 350°F.

In a medium bowl, combine the tomatoes, onion, 6 fresh basil leaves, salt, and pepper. Add the olive oil and balsamic vinegar and toss to coat thoroughly. Set aside for at least 30 minutes.

Brush the butter onto both sides of each bread slice and place on a baking sheet. Bake until the bread is light golden, 2 to 3 minutes per side. Spoon the tomato mixture on top of each slice and dust with the Parmesan. Garnish with the additional basil leaves and serve.

THE PICK FOR POTLUCKS

Bruschetta is my go-to recipe for potlucks or parties when I'm short on time but want to show up with something that looks like it took a lot of effort to prepare. Just be sure to keep the tomato-basil mixture separate from the slices of toast until it's time to serve, or you'll suffer from soggy bread syndrome--not good.

KALE AND MUSHROOM CHIPS

Who doesn't love a good chip? From the ages of 6 to 11, the only things sustaining me during summer breaks were potato chips. My favorite flavor was sour cream and onion, and I could polish off a family-sized bag over the course of a day. Sick, I know.

Today, I am still obsessed with chips. But now that I'm older (and a tad wiser), I know all those starchy potatoes can't be good for me. Instead, I turn to kale and maitake mushrooms, both of which pack major health benefits. I created this recipe for the finale of MasterChef Season 3 and served it with some pickled shallots as an accompaniment to my Braised Pork Belly with Egg (page 65). But the best way to eat these chips, in my opinion, is straight from the paper towel-lined plate.

SERVES 4

Canola oil
8 ounces maitake, oyster, or shiitake mushrooms, brushed clean and stems removed
2 tablespoons quick-mixing flour such as Wondra
2 large bunches kale, stems removed and coarsely chopped
Fleur de sel or Maldon sea salt

Fill a deep pot with 3 inches of oil and heat over high heat until hot.

Meanwhile, in a large bowl, combine the mushrooms with the flour and toss to coat. Shake to remove excess flour.

Working in batches, deep-fry the mushrooms until golden and crispy, 30 to 45 seconds. Using a slotted spoon, transfer the mushrooms to a paper towel- lined platter to drain.

When the oil returns to high heat, deep-fry the kale in batches until crispy, 10 to 15 seconds. Using a slotted spoon, transfer the kale to a paper towel-lined platter to drain.

In a serving bowl, combine the kale and mushrooms, sprinkle them with the salt, and gently toss. Serve immediately.

YOU GET OUT OF IT WHAT YOU PUT INTO IT

With just five ingredients here, it's essential to use the very best you can find. Using a special salt may seem frivolous, but there's a reason I suggest it: You want the salt to enhance the flavors of the vegetables and quickly melt away on your tongue, an experience you won't get from, say, iodized table salt from a canister. So forgo Starbucks a couple of times and use that money instead to buy a small stash of fancy salt.

PROSCIUTTO AND ARUGULA PIZZA

When I was a child, my parents often used pizza to bribe me. "If you finish all your homework early, we'll order pizza for dinner." Or "If you're a good girl while Mommy shops for 6 hours, you'll get some pizza." Or "If you don't cry in ice-skating class today, you'll get pizza for lunch." Pizza was a constant reward throughout my childhood, so it's no wonder I love it so much. I may as well call it Pavlovian pie.

A good pizza is all about the crust. It should be crispy with a perfect balance of sugar, salt, and yeast. I love a simple pie; toppings shouldn't be overdone to the point where the crust sags when you pick up a slice with your hands.

During a recent trip to San Francisco, I had a Neapolitan pizza topped with fresh mozzarella, prosciutto, and arugula. It was love at first taste. Once home, I found myself dreaming about that pizza so much that I went to work in the kitchen. While my version isn't a true Neapolitan pie (for one, it utilizes a rolling pin, and that's just the beginning), it marries the best of both worlds: the prosciutto, arugula, and mozzarella from the classic, with a crust and sauce similar to those I grew up eating. It has become a household favorite, especially for weekend movie nights. It's so good that you'll be able to bribe everyone into watching that vampire love/Vin Diesel film you've been dying to see. (You know who you are.)

MAKES ONE 10-INCH PIZZA (SERVES 4 TO 6)

1 1/4 cups all-purpose flour plus extra for dusting
1 tablespoon sugar
1 teaspoon active dry yeast
1/2 teaspoon kosher salt
1/4 teaspoon dried basil
1/2 cup flat beer, preferably lager
1 tablespoon butter, softened
1 tablespoon olive oil
2 teaspoons cornmeal
1/2 cup No-Cook Pizza Sauce (page 176)
1/2 cup (2 ounces) fresh mozzarella cheese, thinly sliced
3 slices prosciutto, coarsely chopped
1/2 cup arugula

In the bowl of a stand mixer fitted with a dough hook, combine the flour, sugar, yeast, salt, basil, beer, and butter. Mix on low speed until the dough comes together. Increase the speed to medium and continue mixing until a ball forms around the hook. If the dough is very dry, add a dash of beer; if it is too wet, add a pinch of flour. The dough should be slightly tacky. Once the dough forms a ball, increase the speed to medium-high and knead for 6 minutes.

Coat the inside of a large bowl with 11/2 teaspoons of the olive oil. Transfer the dough to the bowl and cover it with a damp towel. Set aside to rise in a warm, draft-free area until the dough has doubled in size, 1 hour to 1 hour 15 minutes.

Place a pizza stone on a rack in the lower third of the oven. Preheat the oven to 400°F. Dust a clean work surface and a rolling pin with flour. Roll out the pizza dough into a 10-inch circle approximately 1/8 inch thick.

Sprinkle the cornmeal onto the pizza stone. Carefully lift the dough onto a pizza peel and brush it with the remaining 1 1/2 teaspoons olive oil. Bake for 10 minutes. Using the peel, remove the dough from the oven and spread the sauce evenly over it. Arrange the mozzarella on top and bake until the cheese is melted and the crust is light gold and crispy, 10 to 15 minutes. Remove from the oven with the peel and top with the prosciutto and arugula. Cut into wedges and serve immediately.

"KNEAD" TO WORK OUT?

If you're looking to build your triceps, you can forgo the stand mixer and knead the dough with your hands. Combine the ingredients as above and work them with your hands until they come together. Turn the dough out onto a floured work surface and, with lightly floured hands, begin kneading: Using the heels of your hands, press down into the center of the ball of dough; fold the bottom half of the dough up over the center; turn the dough a quarter turn; repeat. Do this for 10 to 15 minutes as quickly as possible. You know you're finished when you have one pretty ball of smooth dough--and two sore arms.

TIME-SAVING TIP

The dough can be made the day before and, in my opinion, tastes even better when it is. After you let it rise, cover and refrigerate it overnight. Remove the dough from the refrigerator and let it sit for about 2 hours to warm up to room temperature before rolling it out. Want to save even more time? Use a good-quality canned pizza sauce instead of making it from scratch.

Review:

5.0 out of 5 stars A recipe book that I can trust to give great taste, a true MasterChef!

C.J.C. · June 10, 2013

One thing I picked up right away from watching Christine Ha, and rooting for her to win the third Season of MasterChef, I wanted "her" cookbook! I knew from the way the judges reacted, and how she tasted everything at many stages in the preparation process that the food would be great. It had been long enough now after the third season, so I thought I'd check the "Zon", to see if the book was out. Sure enough it was, and wow a stunning achievement for a cook book. Every recipe in the book has a paragraph or two, telling a story about her history with the dish. A list of ingredients is provided, and a very concise, but complete explanation on how to combine the ingredients. There are occasional tips to improve or substitute for the dish. The book also has a running theme called "My Last Meal", where she discusses her favorites in some detail.The book also forms a picture bit by bit of Christine's life, the inspirational food cooked by her late mother whom she lost at age 14, sadly leaving no written record of her recipes. Christine herself is blind, and I didn't learn till I bought the book it happened in her 20's after she'd graduated from college. Further, that she was not a cook who'd learned at her mothers apron strings, which I'd imagined on the show, but had gone off to college with as she tells it, three recipes. "Scrambled eggs with toast, frozen pizza, and instant ramen". It was after college having to make for herself that she started to work with recipes, learned about cooking, found it fun, and then cooked for family gatherings.A crisis in her life, almost convinced her to give up on cooking (an eye condition that caused her blindness), but through training and therapy to function as an unsighted person, she learned to cook all over again. This time, the lack of one sense, gave her an extraordinary means of creating delicious food. Gordon Ramsey, is known to be a big proponent of cooks having a sharp palate, being able to recognize tastes, how different spices and base foods can be blended in a pleasing manner. I think he judged Christine to be quite superior in that regard. It's debatable, whether she'd have become this great, had she not lost her vision, but as they say "when one door closes...."The recipes in the book are varied, some are very simple, yet quite good, and others medium to complex. Everything I've made so far I've liked, and often have been a theme on something I've made before, but her taste adjustments could make it taste better. I made the clam chowder, but substituted canned clams for live, and it was still great. The bacon, which I never would have thought of, did the dish wonders. I learned a new technique in burger making, in the mushroom and onion burger recipe. That is, keeping the mixture loose creates a better, more tender burger, and while this is commonly known, I guess I hadn't read enough of the old boring recipe books I have, to know that!I didn't realize how easy it was to make a good soup, the complete explanation of how to blanch, and peel the tomatoes, and how long to cook everything, helped me make a tomato soup to die for! Some of the recipes called for things like fish sauce, white pepper and Maggi sauce, which I had a hard time finding. I was able to substitute in some cases, to give the recipe my own touch. For instance, the tomatoes soup, I had no fish sauce for the base flavoring, so I used Hondashi, a Japanese base for sushi rice, and miso soup. Sometimes made from Benito flakes, a kind of tuna, I had both the flakes, and the instant. I used the instant, and it worked fine.Some of Christine's stir fry dishes inspired me to make my own rendition of Konkatsu, a Japanese pork cutlet with rice bowl. Christine's heritage is Vietnamese, but there are some similarities in Asian dishes. I make a good recipe for breaded fried chicken breast, that I often top a salad with. Using an all-purpose flour, I add chipotle pepper, cummin seed, curry powder, garlic salt, paprika, and Old Bay seasoning to the flour, and mix it up good. Then I roll a hammer-flattened chicken breast in the mixture to coat, then roll that in a raw beaten egg, and finally in standard breadcrumbs, or in Panko crumbs. Then, I heat some oil to 350 on the stove, and grill both sides turning with tongs; I try and keep it to four turns. Lastly, I put the breaded fried chicken breast on paper towels to soak up the oil. This can be served by itself or on top a salad with your favorite dressing. My brother is my main critic, and he said it could be served in a five-star restaurant, since he complains about every little thing he doesn't like, I can give him some trust here! Back to my own inspiration, I used this technique, and some others in Christine's noodle section, to enhance my Konkatsu, from the blending of two different soy sauces, to my own touch of caramelizing the onions first with sautéed mushrooms, the dish became rich and flavorful. My brother complained the pork was a bit tough, so I'll have to learn better how to tenderize next time, but everything else was great.To Christine, I say thank you for the wonderful and very readable cookbook; I welcomed a chance to enjoy your recipes. I think you are going to sell well, so now that you're not in a hurry to capitalize on your victory, take your time and compile another set of recipes. There are so many theme cookbooks out there, despite comments from other reviewers, don't fall into that trap. I liked the blending of Asian, mid-American, and American Southwest recipes. The theme for your books should be "special tastes", as you use your gift to make great tasting food. Good luck and keep up the good work.

5.0 out of 5 stars "OVER 75 DELICIOUS ASIAN AND AMERICAN COMFORT FOOD RECIPES WITH PHOTOS AND HELPFUL TIPS!"

A.G.A. · May 14, 2013

Christine HA, the winner of MasterChef, Season 3 on Fox delivers much more than a cookbook. What a delightful surprise to receive yesterday morning, and I enjoyed very much to read this page-turner in preparation for my selections. Chaper 1 are the SNACKS AND STARTERS; Chapter 2 is A BOWL OF COMFORT; Chapter 3 is FROM MY MAMA's KITCHEN; Chapter 4 is WESTERN CLASSICS; Chapter 5 is FOOD FOR CASUAL GATHERINGS; Chapter 6 is ON THE SIDE; Chapter 7 is SOMETHING SWEET; and Chapter 8 is A STOCK, SAUCES, VINAIGRETTES,AND SEASONINGS. Christine HA uses her heightened senses of taste, touch, smell, and sound and is the first-time evercontestant in a cooking competition. After tragically losing her sight in her twenties, she became the extraordinary winner of MasterChef. In this collection, she includes delicious recipes for both Asian and American dishes.One of my selections will be the BUTTERMILK FRIED CHICKEN, but there are several I'm anxious to try. The HUMBLE APPLE PIE is my daughter's next selection, and I can't wait to try the PORK BELLY SLIDERS, and the GINGER-COCONUT TUILES. With this mouth-watering recipe, she also includes a simple syrup recipe for this dessert. Included in this exciting cookbook are colorful photos, not for every recipe, but there are several stunning photos of prepared, cooked recipes. In addition, the author includes inspiring stories about her upbringing, and sharing her mother's recipes. My daughter has already selected the CANDIED BACON, a recipe we never tasted, and easy-to-prepare. Some of her recipes include:PENNE WITH VODKA SAUCE; SPAGHETTI AND MEATBALLS; PERFECT SPAGHETTI SAUCE; BAKED ZITI; CHICKEN POT PIE; PULLED PORK SANDWICHES; MEAT LOAF; MUSHROOM AND ONION BURGERS; and more. Some of the SIDE DISHES include: PROSCIUTTO-WRAPPED ASPARAGUS SPEARS; ROASTED BEET SALAD; COWBOY CORN ON THE COB; and more. For Tonight, I will try the BROCCOLI-RICE CASSEROLE, and will leave Updates with all recipes we make. A Note of interest: There are colorful photos of prepared, cooked recipes almost on every other page. Also, some pages contain more than 1 stunning photo, not including the special pics of Christine. All photos in this book are inviting and inspiring! I can't wait to make the BROWNED BUTTER ICE CREAM, and the PEACH SWEET TEA. My daughter has also selected the COCONUT-LIME SORBET. The desserts look incredible, and the photos of the desserts make your mouth water. Christine HA also defines the names of certain dishes, and explains in detail helpful tips per recipe. Thank you Christine for this inspiring Masterpiece of a cookbook! A great addition to my cookbook collection. Highly recommended!

c.f. · June 9, 2014

consigliato spedizione perfette materiale ottimo venditore perfetto in tutto bravi bravi brvai bravi continuate cosi tornero sicuramente a comprare da voi.

Love it!

O. · February 28, 2024

I bought this as my first cook book because Christine inspires me so much!Many great recipes! I now make the best Teriyaki sauce, easy and better than store premade ones!The shaking beef gotta be my favorite recipes! Soooo good!And who doesn't love asparagus and prosciutto as a starter?Still many recipes to tries but so far I'm loving all of them!

Person und Küche inspirierend

N.H. · April 2, 2019

Amerikanisierte Vietnam-Küche. Viele Rezepte lassen das Wasser im Mund zusammenlaufen. Man muss die Rezepte nicht sklavisch mit Zutaten und Abmesungen nachkochen, es ist Raum für eigene Ideen. Beim Umgang mit dem Buch snd gute Englischkenntnisse und eine Kenntnis der amerikanischen Gewichtseinheiten nützlich. Außer mit den Kochrezepten beeindruckt die Autorin mit ihrer Persönlichkeit. Sie wurde als Erwachsene blind, ergab sich nicht ihrem Schicksal und überzeugte mit ihren Auftritten bei Kochwettbewerben, als Foodbloggerin und als Autorin. Ganz bestimmt ein Vorbild in jeder Hinsicht.

Such an inspirational book

L. · April 18, 2016

After watching Christine win Masterchef and seeing some of the incredible dishes that she produced it was hard to resist buying this cook book.This recipe book has a much different feel to any i have read before - it has a great story that fits in with all of the dishes in the book.Christine is such an inspirational cook due to the fact that she has quite a substantial disability for a chef - not being able to see.For any home cook that is looking to learn some great new recipes and be inspired along the way - this is the book for you.

Great selection of asian receipes!

K.P. · October 25, 2021

I love the great wide range of dishes.

Visit the Rodale Books Store

Recipes from My Home Kitchen: Asian and American Comfort Food from the Winner of MasterChef Season 3 on FOX: ACookbook

Name: Recipes from My Home Kitchen: Asian and American Comfort Food from the Winner of MasterChef Season 3 on FOX: ACookbook
Brand: Rodale Books
SKU: U1623360943
Price: 103.76 AED
Availability: InStock
Rating: 4.7

Product ID: U1623360943

Condition: New

4.7

^AED103⁷⁶

Price includes VAT & Import Duties

Type: Hardcover

Availability: In Stock

Quantity:

Order today to get by

Free delivery on orders over AED 200

Return and refund policies

Imported From: United States

At bolo.ae, we stand behind the authenticity and quality of every product we sell. We guarantee that all items offered on our website are 100% genuine, sourced directly from authorized distributors, trusted partners, or the original brands themselves.

We do not sell counterfeit, replica, or unauthorized goods. Each product undergoes thorough inspection and verification at our consolidation and fulfilment centers to ensure it meets our strict authenticity and quality standards before being shipped and delivered to you.

If you ever have concerns regarding the authenticity of a product purchased from us, please contact Bolo Support . We will review your inquiry promptly and, if necessary, provide documentation verifying authenticity or offer a suitable resolution.

Your trust is our top priority, and we are committed to maintaining transparency and integrity in every transaction.

All product information, including images, descriptions, and reviews, is provided by third-party vendors. bolo.ae is not responsible for any claims, promotions, or representations made within product content or images. For more accurate or detailed product information, please contact the manufacturer directly or reach out to Bolo Support.

Unless otherwise stated during checkout, all prices displayed on the product page include applicable taxes and import duties.

bolo.ae operates in accordance with the laws and regulations of United Arab Emirates. Any items found to be restricted or prohibited for sale within the UAE will be cancelled prior to shipment. We take proactive measures to ensure that only products permitted for sale in United Arab Emirates are listed on our website.

All items are shipped by air, and any products classified as “Dangerous Goods (DG)” under IATA regulations will be removed from the order and cancelled.

All orders are processed manually, and we make every effort to process them promptly once confirmed. Products cancelled due to the above reasons will be permanently removed from listings across the website.

Similar suggestions by Bolo

Similar items from “Vietnamese”

Books

Cookbooks, Food & Wine

Regional & International

Asian

Vietnamese

Visit the Rodale Books Store

Recipes from My Home Kitchen: Asian and American Comfort Food from the Winner of MasterChef Season 3 on FOX: ACookbook

Product ID: U1623360943

Condition: New

4.7

Type: Hardcover

^AED103⁷⁶

Price includes VAT & Import Duties

Availability: In Stock

Quantity:

Order today to get by

Free delivery on orders over AED 200

Return and refund policies

Imported From: United States

Your trust is our top priority, and we are committed to maintaining transparency and integrity in every transaction.

Unless otherwise stated during checkout, all prices displayed on the product page include applicable taxes and import duties.

All items are shipped by air, and any products classified as “Dangerous Goods (DG)” under IATA regulations will be removed from the order and cancelled.

Description:

Amazon.com Review

Amazon Q&A for Recipes from My Home Kitchen. Graham Elliot, MasterChef judge, chef and restauranteur interviews Christine Ha, author of Recipes from My Home Kitchen.

Graham Elliot: When you first auditioned for MasterChef did you ever imagine you we'd be talking about your very own cookbook a year later?

GE: Which aspects of your cooking style do you think will be most popular with the average American home cook?

GE: How has your approach to cooking changed over the years? How has it evolved since you won MasterChef?

GE: With the veritable treasure trove of recipes you now possess, which one do you feel best represents you and your life's journey?

About the Author

Review:

5.0 out of 5 stars A recipe book that I can trust to give great taste, a true MasterChef!

C.J.C. · June 10, 2013

5.0 out of 5 stars "OVER 75 DELICIOUS ASIAN AND AMERICAN COMFORT FOOD RECIPES WITH PHOTOS AND HELPFUL TIPS!"

A.G.A. · May 14, 2013

c.f. · June 9, 2014

consigliato spedizione perfette materiale ottimo venditore perfetto in tutto bravi bravi brvai bravi continuate cosi tornero sicuramente a comprare da voi.

Love it!

O. · February 28, 2024

Person und Küche inspirierend

N.H. · April 2, 2019

Such an inspirational book

L. · April 18, 2016

Great selection of asian receipes!

K.P. · October 25, 2021

I love the great wide range of dishes.

Similar suggestions by Bolo

Similar items from “Vietnamese”

Books

Cookbooks, Food & Wine

Regional & International

Asian

Vietnamese

United Arab Emirates

Description:

Editorial Reviews

Amazon.com Review

Amazon Q&A for Recipes from My Home Kitchen. Graham Elliot, MasterChef judge, chef and restauranteur interviews Christine Ha, author of Recipes from My Home Kitchen.

About the Author

Excerpt. © Reprinted by permission. All rights reserved.

Review:

Recipes from My Home Kitchen: Asian and American Comfort Food from the Winner of MasterChef Season 3 on FOX: ACookbook

Similar suggestions by Bolo

More from this brand

Similar items from “Vietnamese”

Recipes from My Home Kitchen: Asian and American Comfort Food from the Winner of MasterChef Season 3 on FOX: ACookbook

Description:

Editorial Reviews

Amazon.com Review

Amazon Q&A for Recipes from My Home Kitchen. Graham Elliot, MasterChef judge, chef and restauranteur interviews Christine Ha, author of Recipes from My Home Kitchen.

About the Author

Excerpt. © Reprinted by permission. All rights reserved.

Review:

Similar suggestions by Bolo

More from this brand

Similar items from “Vietnamese”

Description:

Editorial Reviews

Amazon.com Review

Amazon Q&A for Recipes from My Home Kitchen. Graham Elliot, MasterChef judge, chef and restauranteur interviews Christine Ha, author of Recipes from My Home Kitchen.

About the Author

Excerpt. © Reprinted by permission. All rights reserved.

Review:

Recipes from My Home Kitchen: Asian and American Comfort Food from the Winner of MasterChef Season 3 on FOX: ACookbook

Shipping Policies

Authenticity Guarantee

Product Disclaimer

Similar suggestions by Bolo

More from this brand

Similar items from “Vietnamese”

Recipes from My Home Kitchen: Asian and American Comfort Food from the Winner of MasterChef Season 3 on FOX: ACookbook

Shipping Policies

Authenticity Guarantee

Product Disclaimer

Description:

Editorial Reviews

Amazon.com Review

Amazon Q&A for Recipes from My Home Kitchen. Graham Elliot, MasterChef judge, chef and restauranteur interviews Christine Ha, author of Recipes from My Home Kitchen.

About the Author

Excerpt. © Reprinted by permission. All rights reserved.

Review:

Similar suggestions by Bolo

More from this brand

Similar items from “Vietnamese”