Chin Chin: The Book Recipes
Collector's Edition Reference Young Adult Non-Fiction Cookbook Food Photography Celebrity Chef Asian Fusion Melbourne Food Culture
Chin Chin: The Book Recipes is the collectible, chef-signed hardcover that Melbourne food-cult followers hunt for first. Benjamin Cooper—lauded for his fiery Asian-fusion restaurants—distills the irreverent energy of his kitchens into 254 pages of color-rich, step-by-step photography showing exactly how to plate his legendary roast-chili barramundi, pandan soft-serve and the namesake “Chin Chin” kingfish sashimi. Published in 2014 by boutique press Copygirl and already out of print, this copy carries Cooper’s authentic ink signature on the fly-leaf, making it a trophy for cookbook collectors and fans of the celebrity chef scene.
Inside, young-adult and adult cooks get reference-level detail: a pantry map of hard-to-find Asian staples, substitution charts, and timing notes that keep complex dishes achievable on a weeknight. The layout is graphic-novel bold—mirroring the graffiti-splashed walls of the original Chin Chin restaurant—so the book doubles as a coffee-table art piece while still lying flat for practical kitchen use. Every recipe is cross-referenced with its menu history, letting home chefs trace how street-food inspirations evolved into award-winning plates.
This particular hardcover rates “very good,” with only light cover scuffing and a clean, unmarked interior that preserves the vibrant illustrations. As signed copies rarely surface on the secondary market, owning one secures both a functional cooking manual and an appreciating piece of Melbourne culinary history.
Refer to our eBay listing for a full condition report and many more high-quality pictures of this item.
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