Recipes from My Home Kitchen: Asian and American Comfort Food from the Winner of MasterChef Season 3 on FOX(TM): Asian and American Comfort Food from ... of MasterChef Season 3 on FOX: A Cookbook

My rating is based on two factors:1) The cookbook itself - Most of the recipes in this cookbook are so basic, you might as well google them. She actually wastes paper writing about double fried fries! Sadly, the recipes that are interesting involve ingredients that are extremely hard to source in most indian cities - pork belly, scallops and the like.2) My Amazon experience - Amazon proudly publishes an 'easy returns' policy plastered all over their product pages. Sadly this is NOT true. Whilst I have had no problems returning some cookbooks, the seller demanded I organize and pay for a return on this item. When I contact Amazon's claim they pulled out a deeply buried rule that some items have to be returned by the buyer. I suggested to the Amazon customer services lady that this be clearly mentioned on the pages of the products where returns are not 'easy returns', but was brushed off. I think it is impossible to buy a cookbook without a view inside option, and be sure of one's purchase. Tremendously annoyed with Amazon!

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!

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.

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.

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.

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