Asian-American : proudly inauthentic recipes from the Phillippines to Brooklyn / Dale Talde with JJ Goode.
- 1 of 1 copy available at Evergreen Indiana.
0 current holds with 1 total copy.
|Location||Call Number / Copy Notes||Barcode||Shelving Location||Status||Due Date|
|Waterloo-Grant Twp PL - Waterloo||641.5 TAL (Text)||30090000709662||Non-Fiction||Available||-|
- ISBN: 9781455585267
- ISBN: 1455585262
- Physical Description: 223 pages : color illustrations ; 27 cm
- Edition: First edition.
- Publisher: New York : L & S, 
|Formatted Contents Note:||
Where I'm from -- The new American-Asian cuisine -- Snacks -- Breakfast -- Rice, dumplings, and noodles -- Proteins -- Vegetables and salads -- Desserts -- Sauces and dressings -- Pickles and other stuff.
"The eagerly awaited cookbook from Dale Talde, Top Chef favorite and owner of the acclaimed Brooklyn restaurant Talde. Born in Chicago to Filipino parents, Dale Talde grew up both steeped in his family's culinary heritage and infatuated with American fast food--burgers, chicken nuggets, and Hot Pockets. Today, his dual identity is etched on the menu at Talde, his always-packed Brooklyn restaurant. There he reimagines iconic Asian dishes, imbuing them with Americana while doubling down on the culinary fireworks that made them so popular in the first place. His riff on pad Thai features bacon and oysters. He gives juicy pork dumplings the salty, springy exterior of soft pretzels. His food isn't Asian fusion; it's Asian-American. Now, in his first cookbook, Dale shares the recipes that have made him famous, all told in his inimitable voice. Some chefs cook food meant to transport you to Northern Thailand or Sichuan province, to Vietnam or Tokyo. Dale's food is meant to remind you that you're home"-- Provided by publisher.
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|Subject:||Asian American cooking.
COOKING > Regional & Ethnic > Asian.