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Rodale Books

Recipes from My Home Kitchen: Asian and American Comfort Food from the Winner of MasterChef Season 3 on FOX: A Cookbook

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Easy Vietnamese comfort food recipes from the winner of MasterChef Season 3. In her kitchen, Christine Ha possesses a rare ingredient that most professionally-trained chefs never learn to use: the ability to cook by sense. After tragically losing her sight in her twenties, this remarkable home cook, who specializes in the mouthwatering, wildly popular Vietnamese comfort foods of her childhood, as well as beloved American standards that she came to love growing up in Texas, re-learned how to cook. Using her heightened senses, she turns out dishes that are remarkably delicious, accessible, luscious, and crave-worthy. Millions of viewers tuned in to watch Christine sweep the thrilling MasterChef Season 3 finale, and here they can find more of her deftly crafted recipes. They'll discover food that speaks to the best of both the Vietnamese diaspora and American classics, personable tips on how to re- create delicious professional recipes in a home kitchen, and an inspirational personal narrative bolstered by Ha's background as a gifted writer. Recipes from My Home Kitchen will braid together Christine's story with her food for a result that is one of the most compelling culinary tales of her generation. Read more Read less

Publisher ‏ : ‎ Rodale Books; 45708th edition (May 14, 2013)


Language ‏ : ‎ English


Hardcover ‏ : ‎ 224 pages


ISBN-10 ‏ : ‎ 1623360943


ISBN-13 ‏ : ‎ 48


Item Weight ‏ : ‎ 1.57 pounds


Dimensions ‏ : ‎ 7.76 x 0.74 x 9.39 inches


Best Sellers Rank: #52,722 in Books (See Top 100 in Books) #7 in Vietnamese Cooking, Food & Wine #207 in U.S. Regional Cooking, Food & Wine #355 in Celebrity & TV Show Cookbooks


#7 in Vietnamese Cooking, Food & Wine:


#207 in U.S. Regional Cooking, Food & Wine:


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Top Amazon Reviews

    • A recipe book that I can trust to give great taste, a true MasterChef!
One thing I picked up right away from watching Christine Ha, and rooting for her to win the third Season of MasterChef, I wanted "her" cookbook! I knew from the way the judges reacted, and how she tasted everything at many stages in the preparation process that the food would be great. It had been long enough now after the third season, so I thought I'd check the "Zon", to see if the book was out. Sure enough it was, and wow a stunning achievement for a cook book. Every recipe in the book has a paragraph or two, telling a story about her history with the dish. A list of ingredients is provided, and a very concise, but complete explanation on how to combine the ingredients. There are occasional tips to improve or substitute for the dish. The book also has a running theme called "My Last Meal", where she discusses her favorites in some detail. The book also forms a picture bit by bit of Christine's life, the inspirational food cooked by her late mother whom she lost at age 14, sadly leaving no written record of her recipes. Christine herself is blind, and I didn't learn till I bought the book it happened in her 20's after she'd graduated from college. Further, that she was not a cook who'd learned at her mothers apron strings, which I'd imagined on the show, but had gone off to college with as she tells it, three recipes. "Scrambled eggs with toast, frozen pizza, and instant ramen". It was after college having to make for herself that she started to work with recipes, learned about cooking, found it fun, and then cooked for family gatherings. A crisis in her life, almost convinced her to give up on cooking (an eye condition that caused her blindness), but through training and therapy to function as an unsighted person, she learned to cook all over again. This time, the lack of one sense, gave her an extraordinary means of creating delicious food. Gordon Ramsey, is known to be a big proponent of cooks having a sharp palate, being able to recognize tastes, how different spices and base foods can be blended in a pleasing manner. I think he judged Christine to be quite superior in that regard. It's debatable, whether she'd have become this great, had she not lost her vision, but as they say "when one door closes...." The recipes in the book are varied, some are very simple, yet quite good, and others medium to complex. Everything I've made so far I've liked, and often have been a theme on something I've made before, but her taste adjustments could make it taste better. I made the clam chowder, but substituted canned clams for live, and it was still great. The bacon, which I never would have thought of, did the dish wonders. I learned a new technique in burger making, in the mushroom and onion burger recipe. That is, keeping the mixture loose creates a better, more tender burger, and while this is commonly known, I guess I hadn't read enough of the old boring recipe books I have, to know that! I didn't realize how easy it was to make a good soup, the complete explanation of how to blanch, and peel the tomatoes, and how long to cook everything, helped me make a tomato soup to die for! Some of the recipes called for things like fish sauce, white pepper and Maggi sauce, which I had a hard time finding. I was able to substitute in some cases, to give the recipe my own touch. For instance, the tomatoes soup, I had no fish sauce for the base flavoring, so I used Hondashi, a Japanese base for sushi rice, and miso soup. Sometimes made from Benito flakes, a kind of tuna, I had both the flakes, and the instant. I used the instant, and it worked fine. Some of Christine's stir fry dishes inspired me to make my own rendition of Konkatsu, a Japanese pork cutlet with rice bowl. Christine's heritage is Vietnamese, but there are some similarities in Asian dishes. I make a good recipe for breaded fried chicken breast, that I often top a salad with. Using an all-purpose flour, I add chipotle pepper, cummin seed, curry powder, garlic salt, paprika, and Old Bay seasoning to the flour, and mix it up good. Then I roll a hammer-flattened chicken breast in the mixture to coat, then roll that in a raw beaten egg, and finally in standard breadcrumbs, or in Panko crumbs. Then, I heat some oil to 350 on the stove, and grill both sides turning with tongs; I try and keep it to four turns. Lastly, I put the breaded fried chicken breast on paper towels to soak up the oil. This can be served by itself or on top a salad with your favorite dressing. My brother is my main critic, and he said it could be served in a five-star restaurant, since he complains about every little thing he doesn't like, I can give him some trust here! Back to my own inspiration, I used this technique, and some others in Christine's noodle section, to enhance my Konkatsu, from the blending of two different soy sauces, to my own touch of caramelizing the onions first with sautéed mushrooms, the dish became rich and flavorful. My brother complained the pork was a bit tough, so I'll have to learn better how to tenderize next time, but everything else was great. To Christine, I say thank you for the wonderful and very readable cookbook; I welcomed a chance to enjoy your recipes. I think you are going to sell well, so now that you're not in a hurry to capitalize on your victory, take your time and compile another set of recipes. There are so many theme cookbooks out there, despite comments from other reviewers, don't fall into that trap. I liked the blending of Asian, mid-American, and American Southwest recipes. The theme for your books should be "special tastes", as you use your gift to make great tasting food. Good luck and keep up the good work. ... show more
Reviewed in the United States on June 10, 2013 by Courtland J. Carpenter
    • So well written
I love it! I’m a big fan! Thank you Christine!
Reviewed in the United States on February 2, 2024 by Amazon Customer
    • a terrific debut for a deserving young chef
I was one of the ones glued to the TV during Season 3 of "Masterchef" - and mostly because of the intriguing allure of one young contestant, Christine Ha. I was as blown away as everyone else when she came out that first time, aided by a white cane and a helper; and my thoughts were the same as Gordon Ramsay's: what about hot stoves and sharp knives? (Ms Ha unfortunately lost her sight as a young adult.) Was I ever wrong. Ms Ha set about proving to the world that she has what it takes to deliver world-class dishes - in the same amount of time as chefs with the advantage of sight. I watched her as she went about whacking together great food in an unhurried, confident manner, using all her other senses to produce toothsome, wonderful food that the three judges - Gordon Ramsay, Joe Bastianich, and Graham Elliott - almost universally went into raptures over. Ms Ha beat out not only thousands of initial applicants, but the final core group of 50 really good home chefs, to become the winner of Season 3 - a monumental accomplishment for anyone, much less a chef working with what would seem to be a huge disability. As Gordon Ramsay points out, however, it almost seemed as though Ms Ha's lack of sight was an advantage, as she was able to zero in on elements that other chefs obviously missed - taste, temperature, and composition. Her plates were exquisitely composed; she rarely screwed up at all noticeably; and she wowed the judges routinely. I had to wait quite a while for her cookbook to be available, but I received it yesterday, and I can't wait to try some of the recipes. Presented in an easy-to-read format and without a lot of extraneous filler, she gives us delectable-looking dishes like Candied Bacon (easy and oh-so-attractive), Ketchup Fried Rice (sounds pretty basic, but looks yummy), Sour Prawn Soup (my next recipe to try), and Buttermilk Fried Chicken (you want to eat the page). Most recipes that have a likeness to a Vietnamese recipe carry the Vietnamese name for it as well as the American name; there is a glossary of terms, also, at the end of the book. Some mention has been made of why fairly common recipes like some of the Italian ones (Spaghetti and Meatballs) were included, but I think any recipe that received the reaction that came from the three star judges that these did certainly earned a spot in Ms Ha's book; and it is, anyway, a FIRST cookbook. If she is anything like as dynamic a person as she appears to be, I'm betting there will be more, and anyway, she strives for simplicity and for attainable recipes and ingredients that anyone can find and do. Ms Ha attributes her success, mainly, to her mother, whom she lost when Christine was only 14,sadly. Her real success, however, comes from her indomitable spirit in overcoming serious obstacles to shine her star out above the pack. How wonderful it was to see her in action, producing such wonderful food. How great it was to see her win. I hope we continue to see her prove Gordon Ramsay and the others right for years and years to come. ... show more
Reviewed in the United States on May 23, 2013 by Flight Risk (The Gypsy Moth)

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