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Ching He Huang

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Ching He Huang
File:CHING HE HUANG.jpg
Ching He Huang
EducationQueen Mary, University of London/Bocconi Business School
Culinary career
Cooking styleChinese cuisine,Taiwanese cuisine,British Chinese
Television show(s)
  • BBC TWO/BBC HD/BBC ONE-Chinese food made easy,Great Food Live-UKTV,Great Food Bites-UKTV,Ching's Kitchen-UKTV/BBC Lifestyle,Taste-Sky One,Saturday Kitchen-BBC ONE/BBC TWO, CBBC Exchange-CBBC,Saturday Cooks-ITV 1,Daily Cooks-ITV 1,Christmas Cooks-ITV 1,Market Kitchen-UKTV,Cooking the book-Channel Five,Grand Designs Live-Channel 4,Ready Steady Cook-BBC TWO
Websitehttp://www.chinghehuang.com

Ching-He Huang (黃瀞億) (born 1978 in Taiwan) is a food writer, food entrepreneur and TV chef who has appeared in a variety of television cooking shows.

Although born in Taiwan, Huang spent most of her early childhood in South Africa before her parents moved to London, England when she was 11 years old[1]. Educated at Queen Mary and Westfield College, University of London and Bocconi Business School in Milan, Huang graduated with a first class economics degree[2] and set up her own food businesses, Fuge Ltd[3]and TZU[4].[5].

Huang is also known for her cookery programmes, her first being Ching's Kitchen, which was first shown on UKTV Food in 2005. Other television appearances followed including Daily Cooks, Saturday Cooks and Great Food Live. Huang has also appeared on BBC Saturday Kitchen with James Martin, UK Food Market Kitchen as well as guest appearances on Ready Steady Cook, Cooking the Books and cooked live for Melanie Sykes on Grand Designs Live. She also appears as a regular guest on Sky Television food show "Taste", hosted by Beverly Turner.

In 2006 she published her first recipe book, China Modern, which contained a variety of Chinese influenced recipes. In China Modern Ching-He Huang explores new influences and challenges conventional perceptions of Chinese food. She looks at how dishes have been reinvented, drawing on inspiration from Japan,Thailand and Vietnam as well as Europe. Modern Chinese food opens up to the West as well as the rest of the East, its culinary traditions have evolved to create a new and exciting cuisine that can best be described as fusion. The book is also published in later international editions in Germany, Holland and Sweden[6][7].

In 2008, she published a second recipe book to accompany a 6-part peak time television series Chinese Food Made Easy[8], commissioned and shown by BBC TWO and BBC HD[9]. Chinese Food Made Easy aired in June 2008 and was an instant success, attracting millions of viewers[10]. Her book, also called 'Chinese Food Made Easy' [11], was published alongside the series and was a number 1 bestseller for six weeks. The recipes from the TV series are included in eight chapters, ranging from Takeaway Favourites, Spicy Sichuan dishes, and Dumplings, Dim Sum and Noodles to Fish and Seafood dishes, Street Food, Celebration Food, Desserts and Drinks and Side dishes. Throughout the book there are cooking tips and basic techniques. Ching shares her passion not only for Chinese food but also for Chinese culture. It went on to sell 124,000 copies, value sales of £1.2m and was the fifth bestselling cookbook of 2008.[12]. The "Chinese Food Made Easy" television series has been licensed into New Zealand, Germany, Iceland, Poland and Australia and has been picked up by BBC’s Lifestyle channel for all its Asian feeds, including China, Hong Kong, Taiwan, Singapore and Korea.[13]Her influence was demonstrated when sales of Shaoxing wine and demand for authentic Chinese ingredients increased in Britain after she had incorporated it into her recipes on the television series.[14] Chinese Food Made Easy won the award for Second Best Chinese cuisine book in the world at the Gourmand World Cookbook Awards 2009.[15]

Huang has also written for several food magazines such as Olive[16], BBC Good Food and Delicious[17].

She often reinvents favourite Chinese dishes, modernizing them with fresh, easy to buy ingredients and offers simple practical tips and techniques[18][19]. Her dynamic,approachable and versatile style appealed to a young cosmopolitan yet urban sophisticated market and her TV shows[20] and books are very successful[21]. Much of the fresh produce she uses in her cookery are grown or made locally in the UK, for example chillies from Chorley[22], Tofu from Melton Mowbray[23], soy sauce from Wales and pak choi from Preston[24].

Ching lives with her partner, actor Jamie Cho, who is half Chinese in Cricklewood, North London[25].

Ching has signed a new deal with Harper Collins and her third book, Ching's Chinese Food in Minutes, was published on September 3rd 2009.[26]. She launched Ching’s Exotic range of Mushrooms for the Tesco supermarket chain in the UK and has signed a deal with Typhoon Cookware [27]to promote a Ching signature branded Woks and a range of Asian Bamboo utensils to help further champion Chinese cooking in Britain.[28].

Ching's Chinese Food in Minutes cookbook is packed with her collection of authentic Chinese recipes of her all-time favourites kitchen classics and new authentic Chinese dishes. While she was writing Chinese Food Made Easy, there were many recipes she wanted to include but couldn't. Ching has collected and compiled them in Ching's Chinese Food in Minutes, nearly always with everyday supermarket ingredients.[29] Ching-He Huang—considered to be one of the leading experts of modern Chinese cuisine—this informative guide showcase's Ching-He's inimitable style and details her radical reinvention of familiar Chinese dishes.Ching will also introduce legends, traditions and mythology, explaining the place of food in Chinese life, the Yin and Yang of menus and the spiritual and medicinal properties of foods. She’s a great enthusiast and ambassador for contemporary Chinese food.[30].

Published Works

China Modern (Kyle Cathie, 2006) ISBN 9781856266734

Chinese Food Made Easy (HarperCollins, 2008) ISBN 9780007264988

Ching's Chinese Food in Minutes (HarperCollins, 2009) ISBN 9780007265008

Ching’s Chinese Food Made Easy -Paperback- (HarperCollins,April 2010) ISBN 978-0-00-726499-5

References

  1. ^ UKTV Food: Chefs: Ching He-Huang
  2. ^ Biography: Ching He Huang's Official Website
  3. ^ Welcome To Fuge Ltd: Fuge Ltd
  4. ^ Official TZU UK Ltd Website
  5. ^ I WOK TO LIVE/mirror.co.uk
  6. ^ Official Kyle Cathie Publishing Website
  7. ^ Radio 86-China Modern
  8. ^ Official Harper Collins UK Website
  9. ^ BBC HD Teaser
  10. ^ Radio86 Interviews:Ching-He Huang
  11. ^ Mostly Food Journal
  12. ^ Authors of the year'08/ thebookseller
  13. ^ Chinese Food Made Easy/Lion Television Production Infomation
  14. ^ Waitrose goes Oriental
  15. ^ Gourmand World Cookbook Awards
  16. ^ Olive-Meal of fortune-iVillage
  17. ^ Ching He Huang at Delicious magazine
  18. ^ Evening Standard-Taste of China
  19. ^ Daily Mail-Health-Wok on!
  20. ^ The Guardian/TV ratings
  21. ^ Facts made easy/The Economist
  22. ^ Chorley Borough Council/Markets To Star On Television
  23. ^ BBC TWO-Chinese food made easy-Tofu making in the UK
  24. ^ The Guardian-Table Talk
  25. ^ Be a wok star/ Manchester Evening News
  26. ^ Official Harper Collins UK Website
  27. ^ Ching He Huang by Typhoon
  28. ^ PFD-Ching He Huang
  29. ^ Food: Rock the wok!/Mail Online
  30. ^ Lisa Tse/Ching He Huang
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