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Heart and Soul Paperback – September 6, 2007


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Product Details

  • Paperback: 208 pages
  • Publisher: Studio (September 6, 2007)
  • Language: English
  • ISBN-10: 1920989226
  • ISBN-13: 978-1920989224
  • Product Dimensions: 10.2 x 8.3 x 0.6 inches
  • Shipping Weight: 1.8 pounds (View shipping rates and policies)
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (12 customer reviews)
  • Amazon Best Sellers Rank: #1,275,250 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

Kylie Kwong was born in Sydney to a fourth-generation Australian-Chinese family. She learned the fundamentals of Cantonese cooking at her mother's side, and then went on to hone her skills with several of Australia's most respected chefs. After working at some of Sydney's finest restaurants—Rockpool, Wockpool and Restaurant Manfredi—Kylie realised her dream of pouring her heart and soul into her own restaurant, billy kwong, in Sydney's Surry Hills.

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Customer Reviews

This book is a complement to her weekly show on Discovery Channel.
Y. Roy
This book (I do like her show) has really complicated receipes with ingredients you can't find anywhere I've lived.
Chef D
It's wildly creative, and has great color photos as well as recipes and stories.
Bebina40

Most Helpful Customer Reviews

15 of 20 people found the following review helpful By Robert B. Killian on January 18, 2007
Format: Hardcover
I was first introduced to Kylie Kwong through her cooking show on the Discover Home channel. On her show, she's always cooking these warm, savory soup dishes with lots of veggies, fish and seafood. Her cooking seems very simple, but this cookbook is anything but.

The recipes it contains are complex and filled with exotic ingredients that i doubt I could even find at my local Whole Foods. There wasn't even a simple seafood soup recipe listed. I flipped through the entire book, and made my final decision after flipping to the one of the last recipes in the book, octopus something-or-other. I'm out.

Kylie Kwong seems very nice, and she has a great cooking show, but this book is a complete departure from the food we see her prepare on TV.
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2 of 2 people found the following review helpful By Ms. Anne on August 12, 2007
Format: Hardcover
I love Kylie Kwong and this cookbook is one of my favorites. Her global Asian approach to food preparation has taken my cooking to a whole new level. I have introduced products that were unfamiliar to me like Chinese Red and Black Vinegars, Palm Sugar, Kecap Manis and Chinese Cooking Wine, to my existing recipes which has taken my dishes to a whole new level. I love the direction my food has taken!!!! This is a great book.
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2 of 2 people found the following review helpful By lorax13 on March 1, 2013
Format: Paperback
Granted, some of the recipes contain ingredients which are more common in Australia than in the U.S. However, although I empathize with the reviewers who have commented on the frustration of procuring ingredients, I haven't had trouble finding any of them via decent grocery store and the internet. (I'm not a fan of planning ahead, but it is worth it for these recipes.) I just hosted a six course dinner party, and the unanimous consensus was that Kylie's recipe was the best course -- despite the considerable more effort I made to prepare two French Laundry recipes.

The roasted chicken is the best I have ever had. The veal-stuffed onions are amazing. The ox-tail is unreal. Everyone asks for the quail recipe whenever I make it. My somewhat squeamish boyfriend loves the sashimi, and after making her fried eggs I can't imagine them another way. I haven't made anything from this cookbook that been a disappointment.
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1 of 1 people found the following review helpful By Y. Roy on July 7, 2007
Format: Hardcover Verified Purchase
This book is a complement to her weekly show on Discovery Channel. I have done many of her recipes and I am very please with both the program and her book. The program and her book both has an exotic quality to it. And both are well done. I recommended both hightly.
7/10/10
This is an extra comment. I am making quite often the poached chicken. She called it, Satin chicken and this name really define the texture of the chicken cooked this way. It is so delicious that I find myself ready to eat more than half, so good this is! The white of the bird that is usually stringy and dry, cooked this way is now soft and pure ambrosia. But one has to follow to the letter her direction, if not the results are not quite as good.
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1 of 1 people found the following review helpful By RossHusseye on January 8, 2008
Format: Paperback
i am hooked on kylie's cookbook.i wish she got her own dvds too.i am sure all her fans will really like it.the ingredients she uses in her books are so easy stuff.
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1 of 1 people found the following review helpful By K. Bernauer on July 17, 2008
Format: Paperback Verified Purchase
I love this book. The stories are wonderful, recipes very user friendly.
photography is delightful.........buy it & use it !
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