"The daughter of immigrants from Hong Kong, King grew up in southern California, learning to cook in her family's kitchen, before going on to the Culinary Institute of America after college. From there, she found her way to San Francisco, working in Michelin-starred kitchens, including as a saucier under Chef Dominique Crenn. She continued to develop her culinary style, finding new ways to, for instance, incorporate her Southern Californian love for Mexican cuisine with her passion for Italian fare following stints at renowned restaurants."
""I want you to feel the pride I feel when I feed my friends and see their faces light up, and the joy of watching them fight for the last bites." From smoky tea eggs to her signature King's Wings, chicken and ginseng bone broth with goji berries to salted egg yolk Basque cheesecake, these recipes blend creative, unexpected flavors from around the world."
Three new cookbooks highlight recipes from California culinary leaders: a 'Top Chef' winner, the keeper of a San Francisco restaurant legacy, and a former Mercury News food editor. San Francisco-based chef Melissa King offers 120 recipes in Cook Like a King: Recipes From my Chinese California Kitchen, drawing on her upbringing as the daughter of Hong Kong immigrants, training at the Culinary Institute of America, and work in Michelin-starred kitchens including under Dominique Crenn. The book aims to empower home cooks to make dishes such as Hainan chicken, lobster wontons, smoky tea eggs, King's Wings, chicken and ginseng bone broth, and salted egg yolk Basque cheesecake.
Read at The Mercury News
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