Cookbooks

I’ve been fortunate to work with some great publishers, editors, and collaborators on these four cookbooks, not to mention a great agency—I am represented by the David Black Literary Agency.

Cover of a cookbook titled 'The New Soul + East: A Chinese American Cookbook' with a photograph of fried chicken being topped with honey from a honey dipper.

  • Chinese American chef Ron Hsu shares original recipes exploring innovative Asian-influenced dishes via the rich larder of the American South in his debut cookbook, Down South + East, co-authored by chef and author Hugh Amano.

    The delicious results include recipes like cornbread made with deeply flavored lap cheong (Chinese sausage) standing in for pork cracklins and char siu style pork lacquered with a sorghum syrup-bourbon glaze. Laced with ginger, the potlikker of gently braised watercress can throw down with that of any collard greens, and a soy sauce and shiitake mushroom gravy enhances traditional meatloaf. A deep section on the Southern and Chinese pantry sets the stage for the recipes to come, exploring the ingredients most common in both cuisines—from pork, rice, peanuts, okra, cabbage, and peaches to sorghum, ketchup, soy sauce, and five spice—and redefining what is considered Southern food.

Colorful illustration of various Asian dumplings and dipping sauces on a table, with the text "Let's Make Dumplings! A Comic Book Cookbook" at the top.

  • Chef Hugh Amano invites you to explore the big little world of Asian dumplings! Ideal for both newbies and seasoned cooks, this comic book cookbook takes a fun approach to a classic treat that is imbued with history across countless regions. From wontons to potstickers, buuz to momos, Amano’s expert guidance paired with Becan’s colorful and detailed artwork prove that intricate folding styles and flavorful fillings are achievable in the home kitchen.

    Let’s Make Dumplings! includes dumpling lore; a master folding guide that familiarizes readers with popular styles, like the pleated crescent of a potsticker or the 4-pointed star of a crab rangoon; and a series of cooking directions to choose from, such as steaming or pan-frying. The recipes range from savory Gyoza to sweet Cambodian Num Kom; from classic Baozi to riffs such as Sesame Chicken Dumplings.

    Whether it is the family-style eating experience of stacked steamer baskets filled with succulent shumai and plump xiaolongbao or the interactive process of working together to fold hundreds of jiaozi for a celebration, Let’s Make Dumplings! captures the deep level of connection that dumplings bring to any gathering and shows you how to re-create it in your own home.

Colorful illustration of a ramen bowl with eggs, sliced pork, green onions, and noodles, with chopsticks above and the text 'Let's Make Ramen!' on the cover of a comic book cookbook.

  • Playful and instructive, this hybrid cookbook/graphic novel introduces the history of ramen and provides more than 40 recipes for everything you need to make the perfect bowl at home including tares, broths, noodles, and toppings. Chef Hugh Amano and artist Sarah Becan present colorful, humorous, and easy-to-follow comics that fully illustrate the necessary steps and ingredients for delicious homemade ramen. Along the way, they share preparation shortcuts that make weeknight ramen a reality; provide meaty tidbits on Japanese culinary traditions; and feature words of wisdom, personal anecdotes, and cultural insights from eminent ramen figures such as chef Ivan Orkin and Ramen Adventures’ Brian MacDuckston. Recipes include broths like Shio, Shoyu, Miso, and Tonkotsu, components such as Onsen Eggs, Chashu, and Menma, and offshoots like Mazemen, Tsukemen, and Yakisoba. Ideal for beginners, seasoned cooks, and armchair chefs alike, this comic book cookbook is an accessible, fun, and inviting introduction to one of Japan’s most popular and iconic dishes.

Book cover illustration titled "The Adventures of Fat Rice" featuring a green, anthropomorphic octopus wearing a hat, with orange flames coming out of its mouth, riding a wave near a beach with buildings in the background. A small black chicken with a red comb stands on the sand. The authors' names are Abraham Conlon, Adrienne Lo, Hugh Amon.

  • An hour’s ferry ride from Hong Kong, on the banks of the Pearl River in China, lies Macau—a modern, cosmopolitan city with an unexpected history. For centuries, Macau was one of the world’s greatest trading ports: a Portuguese outpost and crossroads along the spice route, where travelers from Europe, Southeast Asia, South Asia, and mainland China traded resources, culture, and food. The Adventures of Fat Rice is the story of how two Chicago chefs discovered and fell in love with this fascinating and, at least until now, unheralded cuisine. With dishes like Minchi (a classic Macanese meat hash), Po Kok Gai (a Portuguese-influenced chicken curry with chouriço and olives), and Arroz Gordo (if paella and fried rice had a baby), now you, too, can bring the eclectic and wonderfully unique—yet enticingly familiar—flavors of Macau into your own kitchen.