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A Gay Guy's Guide to Life Love Food
A Gay Guy's Guide to Life Love Food

A Gay Guy's Guide to Life Love Food

Outrageously Delicious Recipes (Plus Stories and Dating Advice) from a Food-Obsessed Gay


240 Pages, 7.48 x 9.84

Formats: Trade Paper

Trade Paper, $25.95 (US $25.95) (CA $34.95)

Publication Date: June 2021

ISBN 9781760788872

Rights: US & CA

Pan Macmillan Australia (Jun 2021)

Price: $25.95


Join current MasterChef favorite and resident gay guy Khanh Ong as he helps you rediscover how food can make you feel, how it brings friends and family together, and how it helps reconnect. Khanh shares his favorite family recipes, passed down through generations and giving an insight into his family history—Vietnamese classics such as prawn and pork spring rolls or tamarind crab. There are recipes to make for (and with!) your mates—lazy brunches, epic feasts, movie nights—as well as meals to help heal a broken heart, such as spaghetti for one and snickers tart. Khanh also includes the meals he loves to cook to impress a new date, from Vegemite dumplings and sriracha and coconut cauliflower to sticky date pudding. Or if you just feel like being basic and keeping things simple, there are post-gym eggs, 3pm protein balls, and the easiest fried chicken ever. With more than 70 recipes and charming anecdotes about life, love, family, and dating, A Gay Guy's Guide is an explosion of fashion-led fun and influence, delicious food, and Khanh's distinctive tongue-in-cheek humor. As Khanh says, food is more than just sustenance, it's love, it's loss, and it's life.

Author Biography

Khanh Ong has a passion for Asian flavors, and with his infectious smile, cheeky sense of humor, and captivating story, he quickly became a MasterChef season 10 fan favorite. Khanh was born in an Indonesian refugee camp to Vietnamese parents and grew up in the suburbs of Melbourne, and family and heritage have always influenced the way he cooks. Khanh is an accomplished DJ and has studied fashion design and worked as a stylist. He is currently at the George on Collins in Melbourne, where he has revamped the menu and created a space where food is not just eaten, but experienced.