by Hetty Lui McKinnon

Heritage and food have always been linked for Hetty Lui McKinnon. Tenderheart is a loving homage to her father, a Chinese immigrant in Australia, told in flavorful, vegetarian recipes. Growing up as part of a Chinese family in Australia, McKinnon formed a deep appreciation for her bicultural identity, and for her father, who moved to Sydney as a teenager and learned English while selling bananas at a local market. As he brought home crates full of produce after work, McKinnon learned about the beauty and versatility of fruits and vegetables. 

Tenderheart is the happy outcome of McKinnon’s love of vegetables, featuring 22 essential fruits and vegetables that become the basis for over 180 recipes.

Featuring:
Miso Mushroom Ragu with Baked Polenta
Carrot and Vermicelli Buns
Crispy Potato Tacos
Kale, Ginger and Green Onion Noodles
Broccoli Wontons with Umami Crisp
Soy–Butter Bok Choy Pasta