Lucky Peach Presents 101 Easy Asian Recipes

Lucky Peach Presents 101 Easy Asian Recipes
Author: Peter Meehan,the editors of Lucky Peach
Publsiher: Clarkson Potter
Total Pages: 272
Release: 2015-10-27
ISBN 10: 0804187908
ISBN 13: 9780804187909
Language: EN, FR, DE, ES & NL

Lucky Peach Presents 101 Easy Asian Recipes Book Review:

Beholden to bold flavors and not strict authenticity, the editors of Lucky Peach present a compendium of recipes that hit the sweet spot between craveworthy and stupid simple and are destined to become favorites. Your friends and lovers will marvel as you show off your culinary worldliness, whipping up meals with fish-sauce-splattered panache and all the soy-soaked, ginger-scalliony goodness you could ever want—all for dinner tonight.

Lucky Peach Presents 101 Easy Asian Recipes

Lucky Peach Presents 101 Easy Asian Recipes
Author: Peter Meehan
Publsiher: Clarkson Potter
Total Pages: 272
Release: 2015
ISBN 10: 0804187797
ISBN 13: 9780804187794
Language: EN, FR, DE, ES & NL

Lucky Peach Presents 101 Easy Asian Recipes Book Review:

"For everyone who loves dandan noodles, Japanese fried chicken, and pho but thought they were too hard to make at home, Lucky Peach 101 Easy Asian Recipes is the answer. Here is all the fish sauce-spattered, Sriracha-glazed, ginger-scallion goodness anyone could ever want--all for dinner tonight. Beholden only to bold flavors and not strict authenticity, the editors of Lucky Peach share favorite Asian dishes that occupy the sweet spot of crave-worthy and stupid simple."

The Wurst of Lucky Peach

The Wurst of Lucky Peach
Author: Chris Ying,the editors of Lucky Peach
Publsiher: Clarkson Potter
Total Pages: 240
Release: 2016-04-05
ISBN 10: 0804187789
ISBN 13: 9780804187787
Language: EN, FR, DE, ES & NL

The Wurst of Lucky Peach Book Review:

The best in wurst from around the world, with enough sausage-themed stories and pictures stuffed between these two covers to turn anyone into a forcemeat aficionado. Lucky Peach presents a cookbook as a scrapbook, stuffed with curious local specialties, like cevapi, a caseless sausage that’s traveled all the way from the Balkans to underneath the M tracks in Ridgewood, Queens; a look into the great sausage trails of the world, from Bavaria to Texas Hill Country and beyond; and the ins and outs of making your own sausages, including fresh chorizo.

Lucky Peach Presents Power Vegetables!

Lucky Peach Presents Power Vegetables!
Author: Peter Meehan,the editors of Lucky Peach
Publsiher: Clarkson Potter
Total Pages: 272
Release: 2016-10-18
ISBN 10: 0804187746
ISBN 13: 9780804187749
Language: EN, FR, DE, ES & NL

Lucky Peach Presents Power Vegetables! Book Review:

Mostly vegetarian and infrequently vegan, the recipes in Lucky Peach Presents Power Vegetables! are all indubitably delicious. The editors of Lucky Peach have colluded to bring you a portfolio of meat-free cooking that even carnivores can get behind. Designed to bring BIG-LEAGUE FLAVOR to your WEEKNIGHT COOKING, this collection of recipes, developed by the Lucky Peach test kitchen and chef friends, features trusted strategies for adding oomph to produce with flavors that will muscle meat out of the picture.

The Frankies Spuntino Kitchen Companion & Cooking Manual

The Frankies Spuntino Kitchen Companion & Cooking Manual
Author: Frank Castronovo,Frank Falcinelli,Peter Meehan
Publsiher: Artisan Books
Total Pages: 256
Release: 2010-06-14
ISBN 10: 9781579654498
ISBN 13: 1579654495
Language: EN, FR, DE, ES & NL

The Frankies Spuntino Kitchen Companion & Cooking Manual Book Review:

From Brooklyn's sizzling restaurant scene, the hottest cookbook of the season... From urban singles to families with kids, local residents to the Hollywood set, everyone flocks to Frankies Spuntino—a tin-ceilinged, brick-walled restaurant in Brooklyn's Carroll Gardens—for food that is "completely satisfying" (wrote Frank Bruni in The New York Times). The two Franks, both veterans of gourmet kitchens, created a menu filled with new classics: Italian American comfort food re-imagined with great ingredients and greenmarket sides. This witty cookbook, with its gilded edges and embossed cover, may look old-fashioned, but the recipes are just we want to eat now. The entire Frankies menu is adapted here for the home cook—from small bites including Cremini Mushroom and Truffle Oil Crostini, to such salads as Escarole with Sliced Onion & Walnuts, to hearty main dishes including homemade Cavatelli with Hot Sausage & Browned Butter. With shortcuts and insider tricks gleaned from years in gourmet kitchens, easy tutorials on making fresh pasta or tying braciola, and an amusing discourse on Brooklyn-style Sunday "sauce" (ragu), The Frankies Spuntino Kitchen Companion & Kitchen Manual will seduce both experienced home cooks and a younger audience that is newer to the kitchen.

Lucky Peach, Issue 8

Lucky Peach, Issue 8
Author: David Chang,Chris Ying,Peter Meehan
Publsiher: McSweeneys Books
Total Pages: 155
Release: 2013-09
ISBN 10: 9781938073618
ISBN 13: 1938073614
Language: EN, FR, DE, ES & NL

Lucky Peach, Issue 8 Book Review:

Collects essays about the meat maids of China's Cho Lon market, cooking with flowers, and the lives of Chinese food delivery men, with recipes from Chris Ying, Peter Meehan, and Fuchsia Dunlop.

Downtime

Downtime
Author: Nadine Levy Redzepi
Publsiher: Penguin
Total Pages: 304
Release: 2017-10-24
ISBN 10: 073521607X
ISBN 13: 9780735216075
Language: EN, FR, DE, ES & NL

Downtime Book Review:

Blurring the line between everyday and special occasion cooking, Nadine Levy Redzepi elevates simple comfort food flavors to elegant new heights in Downtime. When you’re married to Noma’s Rene Redzepi you never know who might drop by for dinner…So Nadine Redzepi has developed a stripped-down repertoire of starters, mains, and desserts that can always accommodate a few more at the table, presenting them in a stylish yet relaxed way that makes guests feel like family--and makes family feel special every single day. Gone are the days when the cook is expected to labor alone in the kitchen while family or guests wait for their meal. In the Redzepi home everyone gravitates toward the kitchen to socialize, help, or graze on tasty bites while dinner is prepared, and Nadine wouldn’t have it any other way. Her culinary mantra – pair the very best ingredients with restaurant-inflected techniques that make the most of out their inherent flavors -- puts deliciousness at home well within reach for cooks of all levels. In Nadine’s confident hands, weeknight mainstays like tomato bruschetta, pan-seared pork chops, slow-roasted salmon, or dark, fudgy brownies feel new again. Each recipe is studded with tips to help cooks build confidence and expertise as they cook, as well as restaurant-ready techniques that contribute precision, flavor, and plate appeal to even down-to-earth preparations. With a newfound mastery of essential building blocks like homemade mayonnaise and beurre blanc, a flavorful tomato sauce, or a genius do-it-all cake batter that can be reinvented in a myriad of ways, creating showstoppers like White Asparagus with Truffle Sauce; Rotini with Spicy Chicken Liver Sauce; or a decadent Giant Macaron Cake – just as Nadine does on a daily basis--soon becomes second nature. Downtime is a celebration of the joys of cooking well –and making it look easy while you do it, an aspirational guide for any cook ready to take their home cooking to the next level without sacrificing ease or enjoyment in the process.

Ivan Ramen

Ivan Ramen
Author: Ivan Orkin,Chris Ying
Publsiher: Ten Speed Press
Total Pages: 224
Release: 2013-10-29
ISBN 10: 1607744473
ISBN 13: 9781607744474
Language: EN, FR, DE, ES & NL

Ivan Ramen Book Review:

The end-all-be-all guide to ramen from Ivan Orkin, the iconoclastic New York-born owner of Tokyo's top ramen shop. While scores of people line up outside American ramen powerhouses like Momofuku Noodle Bar, chefs and food writers in the know revere Ivan Orkin's traditional Japanese take on ramen. Ivan Ramenchronicles Orkin's journey from dyed-in-the-wool New Yorker to the chef and owner of one of Japan's most-loved ramen restaurants, Ivan Ramen. His passion for ramen is contagious, his story fascinating, and his recipes to-die-for, including master recipes for the fundamental types of ramen, and variations on each. Likely the only chef in the world with the knowledge and access to convey such a candid look at Japanese cuisine to a Western audience, Orkin is perfectly positioned to author what will be the ultimate English-language overview on ramen and all of its components.

Lucky Peach All About Eggs

Lucky Peach All About Eggs
Author: Rachel Khong,the editors of Lucky Peach
Publsiher: Clarkson Potter
Total Pages: 256
Release: 2017-04-04
ISBN 10: 0804187762
ISBN 13: 9780804187763
Language: EN, FR, DE, ES & NL

Lucky Peach All About Eggs Book Review:

A handbook, a cookbook, an eggbook: this quasi-encyclopedic ovarian overview is the only tome you need to own about the indispensable egg. Eggs: star of the most important meal of the day, and, to hear billions of cooks and chefs tell it, quite possibly the world's most important food. Does that make Lucky Peach's All About Eggs the world's most important book? Probably yes. In essays, anecdotes, how-tos, and foolproof recipes, this egg-centric volume celebrates everything an egg can be and do. Whether illuminating the progress of an egg through a chicken, or teaching you how to poach the perfect egg, All About Eggs bursts with facts to deploy at your next cocktail party—then serves up a killer deviled egg recipe to serve while you’re doing it. All About Eggs is for anyone who has ever delighted in the pleasures of an omelet, marveled at the snowflake patterns on a century egg, or longed to make a sky-high soufflé. From the Hardcover edition.

Canal House Cooks Every Day

Canal House Cooks Every Day
Author: Melissa Hamilton,Christopher Hirsheimer
Publsiher: Andrews McMeel Publishing
Total Pages: 384
Release: 2012-10-30
ISBN 10: 1449421474
ISBN 13: 9781449421472
Language: EN, FR, DE, ES & NL

Canal House Cooks Every Day Book Review:

This magnificent compilation celebrates the everyday practice of simple cooking and the enjoyment of eating, two of the greatest pleasures in life. The Canal House series is a seasonal collection of Christopher and Melissa's favourite recipes-home cooking by home cooks for home cooks. All the recipes are easy to prepare, all completely doable for the novice and experienced cook alike. These two women believe the everyday practice of simple cooking and the enjoyment of eating are two of the greatest pleasures in life.

Koreatown

Koreatown
Author: Deuki Hong,Matt Rodbard
Publsiher: Clarkson Potter
Total Pages: 272
Release: 2016-02-16
ISBN 10: 0804186146
ISBN 13: 9780804186148
Language: EN, FR, DE, ES & NL

Koreatown Book Review:

A New York Times bestseller and one of the most praised Korean cookbooks of all time, you'll explore the foods and flavors of Koreatowns across America through this collection of 100 recipes. This is not your average "journey to Asia" cookbook. Koreatown is a spicy, funky, flavor-packed love affair with the grit and charm of Korean cooking in America. Koreatowns around the country are synonymous with mealtime feasts and late-night chef hangouts, and Deuki Hong and Matt Rodbard show us why through stories, interviews, and over 100 delicious, super-approachable recipes. It's spicy, it's fermented, it's sweet and savory and loaded with umami: Korean cuisine is poised to break out in the U.S., but until now, the cookbooks have been focused on taking readers on an idealized Korean journey. Koreatown, though, is all about what's real and happening right here: the foods of Korean American communities all over our country, from L.A. to New York City, from Atlanta to Chicago. We follow Rodbard and Hong through those communities with stories and recipes for everything from beloved Korean barbecue favorites like bulgogi and kalbi to the lesser-known but deeply satisfying stews, soups, noodles, salads, drinks, and the many kimchis of the Korean American table.

The Mission Chinese Food Cookbook

The Mission Chinese Food Cookbook
Author: Danny Bowien,Chris Ying
Publsiher: HarperCollins
Total Pages: 336
Release: 2015-11-10
ISBN 10: 0062243438
ISBN 13: 9780062243430
Language: EN, FR, DE, ES & NL

The Mission Chinese Food Cookbook Book Review:

From rising culinary star Danny Bowien, chef and cofounder of the tremendously popular Mission Chinese Food restaurants, comes an exuberant cookbook that tells the story of an unconventional idea born in San Francisco that spread cross-country, propelled by wildly inventive recipes that have changed what it means to cook Chinese food in America Mission Chinese Food is not exactly a Chinese restaurant. It began its life as a pop-up: a restaurant nested within a divey Americanized Chinese joint in San Francisco’s Mission District. From the beginning, a spirit of resourcefulness and radical inventiveness has infused each and every dish at Mission Chinese Food. Now, hungry diners line up outside both the San Francisco and New York City locations, waiting hours for platters of Sizzling Cumin Lamb, Thrice-Cooked Bacon, Fiery Kung Pao Pastrami, and pungent Salt-Cod Fried Rice. The force behind the phenomenon, chef Danny Bowien is, at only thirty-three, the fastest-rising young chef in the United States. Born in Korea and adopted by parents in Oklahoma, he has a broad spectrum of influences. He’s a veteran of fine-dining kitchens, sushi bars, an international pesto competition, and a grocery-store burger stand. In 2013 Food & Wine named him one of the country’s Best New Chefs and the James Beard Foundation awarded him its illustrious Rising Star Chef Award. In 2011 Bon Appétit named Mission Chinese Food the second-best new restaurant in America, and in 2012 the New York Times hailed the Lower East Side outpost as the Best New Restaurant in New York City. The Mission Chinese Food Cookbook tracks the fascinating, meteoric rise of the restaurant and its chef. Each chapter in the story—from the restaurant’s early days, to an ill-fated trip to China, to the opening of the first Mission Chinese in New York—unfolds as a conversation between Danny and his collaborators, and is accompanied by detailed recipes for the addictive dishes that have earned the restaurant global praise. Mission Chinese’s legions of fans as well as home cooks of all levels will rethink what it means to cook Chinese food, while getting a look into the background and insights of one of the most creative young chefs today.

Lucky Peach Issue 21

Lucky Peach Issue 21
Author: David Chang
Publsiher:
Total Pages: 144
Release: 2016-12-13
ISBN 10: 9781941235126
ISBN 13: 1941235123
Language: EN, FR, DE, ES & NL

Lucky Peach Issue 21 Book Review:

Lucky Peach is a quarterly journal of food and writing. Each issue focuses on a single theme, and explores that theme through essays, art, photography, and recipes. The theme forLucky Peach's 21st issue is Los Angeles.

The Meatball Shop Cookbook

The Meatball Shop Cookbook
Author: Daniel Holzman,Michael Chernow,Lauren Deen
Publsiher: Ballantine Books
Total Pages: 176
Release: 2011-11-01
ISBN 10: 044042318X
ISBN 13: 9780440423188
Language: EN, FR, DE, ES & NL

The Meatball Shop Cookbook Book Review:

“This cookbook, based on Michael and Daniel’s successful Meatball Shop restaurant, is comforting and full of life. Written in an easygoing voice that is fun and inspiring, it reflects America’s love affair with meatballs and now makes them accessible to everyone.”—Scott Conant, chef and owner of Scarpetta restaurants, TV personality The Meatball Shop has quickly grown into a New York City dining destination. Food lovers from around the city and beyond are heading down to Manhattan’s Lower East Side for a taste of this breakout comfort food phenomenon. In this fun and satisfying cookbook, chef Daniel Holzman and general manager Michael “Meatball Mike” Chernow open up their vault of secrets and share nearly 100 recipes—from such tried-and-true favorites as traditional Bolognese Meatballs and Mediterranean Lamb Balls to more adventurous creations like their spicy Mini-Buffalo Chicken Balls and Jambalaya Balls. Accompanying the more than twenty meatball variations are recipes for close to a dozen delectable sauces, offering endless options to mix and match: from Spicy Meat to Parmesan Cream to Mango Raisin Chutney. And what would a meatball meal be without succulent sides and simple salads to round out the menu: Creamy Polenta, Honey Roasted Carrots, and Marinated Grilled Eggplant, just to name a few. You’ll also find helpful tips on everything from choosing the best cuts of meat to creating the perfect breadcrumbs to building the ultimate hero sandwich. There may not be a Meatball Shop near you—yet—but there’s a meatball for everyone (and lots more) in this crowd-pleasing cookbook that will have them lining up outside your kitchen. “Daniel and Michael have built a business that is truly special, and this book is an accurate reflection of the kind of guys they are. Finally a book about balls written by two guys who have a big enough pair to impress even me.”—Andrew Zimmern, chef, author, and host of Travel Channel’s Bizarre Foods

Reinventing the Wheel

Reinventing the Wheel
Author: Bronwen Percival,Francis Percival
Publsiher: Univ of California Press
Total Pages: 320
Release: 2017-09-05
ISBN 10: 0520290151
ISBN 13: 9780520290150
Language: EN, FR, DE, ES & NL

Reinventing the Wheel Book Review:

"Reinventing the Wheel is equal parts popular science, history, and muckraking. Over the past hundred and fifty years, dairy farming and cheesemaking have been transformed, and this book explores what has been lost along the way. Today, using cutting-edge technologies like high-throughput DNA sequencing, scientists are beginning to understand the techniques of our great-grandparents. The authors describe how geneticists are helping conservationists rescue rare dairy cow breeds on the brink of extinction, microbiologists are teaching cheesemakers to nurture the naturally occurring microbes in their raw milk rather than destroying them, and communities of cheesemakers are producing "real" cheeses that reunite farming and flavor, rewarding diversity and sustainability at every level."--Provided by publisher.

Lucky Peach, Issue 6

Lucky Peach, Issue 6
Author: Peter Meehan,Chris Ying
Publsiher: Lucky Peach
Total Pages: 175
Release: 2013-02-26
ISBN 10: 9781938073465
ISBN 13: 1938073460
Language: EN, FR, DE, ES & NL

Lucky Peach, Issue 6 Book Review:

A new issue of a popular full-color journal of food writing collects travelogue, essays, art, photography, rants and more from top chefs and other food authorities. Original.

The Can't Cook Book

The Can't Cook Book
Author: Jessica Seinfeld
Publsiher: Simon and Schuster
Total Pages: 240
Release: 2013-10-08
ISBN 10: 1451666322
ISBN 13: 9781451666328
Language: EN, FR, DE, ES & NL

The Can't Cook Book Book Review:

From the #1 New York Times bestselling author of Deceptively Delicious, an essential collection of more than 100 simple recipes that will transform even the most kitchen-phobic “Can’t Cooks” into “Can Cooks.” Are you smart enough to dodge a telemarketer yet clueless as to how to chop a clove of garlic? Are you clever enough to forward an e-mail but don’t know the difference between broiling and baking? Ingenious enough to operate a blow-dryer but not sure how to use your blender? If you are basically competent, then Jessica Seinfeld’s The Can’t Cook Book is for you. If you find cooking scary or stressful or just boring, Jessica has a calm, confidencebuilding approach to cooking, even for those who’ve never followed a recipe or used an oven. Jessica shows you how to prepare deliciously simple food—from Caesar salad, rice pilaf, and roasted asparagus to lemon salmon, roast chicken, and flourless fudge cake. At the beginning of each dish, she explains up front what the challenge will be, and then shows you exactly how to overcome any hurdles in easy-to-follow, step-by-step instructions. Designed to put the nervous cook at ease, The Can’t Cook Book is perfect for anyone who wants to gain confidence in the kitchen—and, who knows, maybe even master a meal or two.

Gjelina

Gjelina
Author: Travis Lett
Publsiher: Chronicle Books
Total Pages: 288
Release: 2015-10-27
ISBN 10: 1452133441
ISBN 13: 9781452133447
Language: EN, FR, DE, ES & NL

Gjelina Book Review:

Gjelina — The new way to cook Travis Lett’s new American cuisine: Gjelina in Venice Beach is Los Angeles's most talked-about restaurant, lauded by critics from London to New York to San Francisco and beloved by stars, locals, and out-of-towners alike for its seductive simplicity and eclectic Cal-Med menu created by talented chef Travis Lett. Gjelina: Cooking from Venice, California is a standout cookbook featuring 125 of the rustic and utterly delicious salads, toasts, pizzas, vegetable and grain dishes, pastas, fish and meat mains, and desserts that have had fans clamoring for a table at Gjelina since the restaurant burst onto the scene in 2008. Gjelina evokes the Southern California lifestyle: More than 150 color photographs from acclaimed photographer Michael Graydon and stylist Nikole Herriott, plus a tactile, artisanal package, evoke the vibe of Venice Beach and the Gjelina (the G's silent) aesthetic, and showcase the beautiful plated food of Lett's ingredient-based, vegetable-centric cooking. Much like Jerusalem Cookbook, Plenty Cookbook, and the Ottolenghi Cookbook, Gjelina is the cookbook for the way we want to eat now.

The Adventures of Fat Rice

The Adventures of Fat Rice
Author: Abraham Conlon,Adrienne Lo,Hugh Amano
Publsiher:
Total Pages: 304
Release: 2016
ISBN 10: 1607748959
ISBN 13: 9781607748953
Language: EN, FR, DE, ES & NL

The Adventures of Fat Rice Book Review:

Located just an hour away from Hong Kong on the banks of the Pearl River in China, Macau is one of the wealthiest cities in the world-the so-called oLas Vegas of the East,o and the only place in China where gambling is legal. However, Macau's modern-day glitz belies its rich, centuries-old history as one of the greatest trading ports in the world. Ruled by Portugal from the 1600s until 1999, Macau was a crossroads along the spice route, and a place where travelers from Europe, Southeast Asia, South Asia, and mainland China traded resources, culture, and food-making Macanese cuisine one of the most eclectic and deliciously unique food traditions in the world. Abraham Conlon and Adrienne Lo are the chefs and owners of the wildly popular and critically-lauded Chicago restaurant Fat Rice, where they serve their own unique take on the food of Macau. The Adventures of Fat Riceis a fun and whimsical tear through modern-day Macau-and the minds of two wildly creative chefs. Dishes like Hong Kong French Toast (Macau's version of dim sum), Po Kok Gai (a Portuguese chicken curry), and the titular Arroz Gordo (if Spanish paella and Chinese fried rice had a baby) are enticingly exotic yet accessible and even playful. Featuring a mish-mash of classic and interpretative dishes, plus comic book-style illustrations and edgy location photography, The Adventures of Fat Ricewill be the first book to bring the eclectic, richly satisfying, and previously unheralded food of Macau to the mainstream.

The Gaijin Cookbook

The Gaijin Cookbook
Author: Ivan Orkin,Chris Ying
Publsiher: Houghton Mifflin Harcourt
Total Pages: 256
Release: 2019-09-24
ISBN 10: 1328954404
ISBN 13: 9781328954404
Language: EN, FR, DE, ES & NL

The Gaijin Cookbook Book Review:

Ivan Orkin is a self-described gaijin (guy-jin), a Japanese term that means “outsider.” He has been hopelessly in love with the food of Japan since he was a teenager on Long Island. Even after living in Tokyo for decades and running two ramen shops that earned him international renown, he remained a gaijin. Fortunately, being a lifelong outsider has made Orkin a more curious, open, and studious chef. In The Gaijin Cookbook, he condenses his experiences into approachable recipes for every occasion, including weeknights with picky kids, boozy weekends, and celebrations. Everyday dishes like Pork and Miso-Ginger Stew, Stir-Fried Udon, and Japanese Spaghetti with Tomato Sauce are what keep the Orkin family connected to Japan. For more festive dinners, he suggests a Temaki Party, where guests assemble their own sushi from cooked and fresh fillings. And recipes for Bagels with Shiso Gravlax and Tofu Coney Island (fried tofu with mushroom chili) reveal the eclectic spirit of Ivan’s cooking.