Authentic Chinese Food is a cookbook that explores the Chinese American diaspora through the fast food they have become notorious for. This “American Chinese food”, such as General Tso's chicken, crab rangoons, and chow mein, has often been dismissed "inauthentic" by the general American public, as well as by Chinese people themselves. However, this book further examines the nuance of the word "authentic" and what this American Chinese fast food really means for Chinese immigrants.

The origin of each dish is distilled into a brief essay at the start of each recipe. Together, the histories of these dishes explore the political and social xenophobia that Chinese immigrants have faced and continue to face in America and how Chinese immigrants cooked and sold these dishes out of necessity to survive in a country that wanted them gone. As a whole, this book asks: is authenticity a quality defined by strict tradition, or is authenticity a living word that describes lived experience, regardless of class or nationality?

From editorial design, to art direction onsite at the photoshoot with Rachel Kim, to copywriting, I had the joy and privilege of leaving my mark on each element of the project. For this project, I was also responsible for production coordination and communication with an independent printer and local Bay Area business, Ken The Book Printer, who helped me bring my vision to life.