Asian-American : proudly inauthentic recipes from the Philippines to Brooklyn

Asian-American Proudly inauthentic recipes from the Philippines to Brooklyn

Dale Talde, 1978-

Book - 2015

"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-Ame...rican. 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"--

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Location Call Number   Status
2nd Floor 641.595/Talde Checked In
Subjects
Asian American cooking.
Cookbooks.
Genres
Cookbooks
Published
New York : Grand Central Life & Style 2015.
Language
English
Main Author
Dale Talde, 1978- (-)
Other Authors
J. J. Goode (-)
Edition
First Edition
Item Description
Includes index.
Physical Description
223 pages : color illustrations ; 27 cm
ISBN
9781455585267
Contents unavailable.
Review by Library Journal Review

Talde, perhaps best known for his appearances on TV's Top Chef, is the owner of four restaurants in New York City. His first entry into the cookbook field is amusing and irreverent, with discussions of his early life in Chicago and visits to the Philippines, where his parents were born. The "inauthentic" recipes are divided into chapters including Snacks, Breakfast, Rice, -Dumplings and Noodles, Proteins, and Pickles and Other Stuff. The directions for the recipes are easy to understand, although a number of ingredients may require trips to specialty stores-Talde recommends a bodega as a good source-or online ordering. Talde's interpretation of Asian American cuisine includes such dishes as fish with black-bean brown butter; eggplant relish with olives, pistachios, and fish sauce; and grilled kale salad with beets and persimmon. The few dessert recipes feature a calorie-laden potato chip and pretzel square with caramel--chocolate ganache. VERDICT This entertaining cookbook will be equally popular with the author's fans hoping to re-create his dishes at home and anyone interested in cooking delicious Asian food.-Christine E. Bulson, emeritus, Milne Lib., SUNY at Oneonta © Copyright 2016. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

(c) Copyright Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

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