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From comforting Sunday noodles to sweet dumplings and spicy crab, the recipes Chui Lee Luk creates - both at home and in her high-end restaurant Claude's - hold some essence of her earliest, and most revered, food memories. In Green Pickled Peaches Chui recollects memorable and influential eating experiences from her childhood in Sabah, Malaysia - and how the sense memory has inspired the food she recreates today. This book is an inspirational reference of sorts - in showing how she connects to food from her past, Chui helps the reader be inspired from their own sense history, she leads us on a sensual journey through chapters arranged by sight, sound, smell, taste and touch with creative recipes that are just as much works of art as they are delicious morsels.
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