Sissi Chen lives in Berlin, develops culinary concepts and events, works as a food stylist and writes as a freelance author for ZEITmagazin. She commissioned food photographer Claudia GÖDKE c/o STILLSTARS for her latest book 'Einfach chinesisch'. It was published by DuMont Verlag.
With her recipes, Sissi Chen shows that Chinese food is not only aromatic and delicious, but can also be simple, especially the home cooking that is enjoyed every day in China. Many of the ingredients are readily available in local supermarkets. And if not, Sissi recommends: if you can't get Asian wheat noodles, just use spaghetti ! Sissi's dishes are inspired by her childhood with her grandparents in Beijing and the pragmatism of her mother, with whom she emigrated to Vienna at the age of seven. She now lives in Berlin.
In China, meals are not cooked according to a recipe; the children are always involved in the preparation of the meals, so Sissi often watched and tasted dishes before cooking them herself years later. Her specialties are dumplings, noodle, tofu and vegetable dishes. China's culinary diversity is overwhelming: a single dish can taste completely different depending on the region, tradition, historical influences and access to different ingredients. Sissi allows readers to share in this abundance and takes away any fear of China's unique cuisine.
Her book was awarded the German Cookbook Prize in Silver twice in 2024, in the Newcomer and East Asia categories.
GoSee : dumont-buchverlag.de
