From Zakary Pelaccio, founder and owner of Fatty Crab and Fatty 'Cue, comes a gorgeous, groundbreaking cookbook of Southeast Asiana??inspired, Frencha?? and Italiana??inflected food that celebrates getting your hands dirty ina??and out ofa??the kitchen. Eat with Your Hands takes readers on a tour of the outrageously flavorful and wholly original food that has made Pelaccio a star, in a cookbook that's as irreverent, high-spirited, and deeply iconoclastic as the chef himself. Combining a punk rock ethos with a commitment to producing exquisitely imagined and executed food, Eat with Your Hands brings together Pelaccio's eclectic influences in wildly inventive recipes that showcase his innovative blending of Asian flavors, sustainable local ingredients, and American gusto. Full of highly opinionated suggestions for both what to drink and what to listen to in the kitchen, paeans to the joys of the mortar and pestle and fermented condiments, charming sidebars on kitchen techniques,...
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To eat at Fatty Crew s new restaurant is to experience the very essence of nowness. No one else is cooking like this anywhere. Sam Sifton, New York Times
Iconoclast chef Zak Pelaccio has been hailed as a mini Mario (Batali) and the next Jean-Georges (Vongerichten). The ingenious culinary innovator behind the acclaimed Fatty Crab and Fatty Cue restaurants, Palaccio entreats food-lovers to Eat With Your Hands with this groundbreaking and gorgeous cookbook of Southeast-Asian inspired, French-Italian inflected cuisine. A gastronome s delight, Eat With Your Hands celebrates the unique joys of getting your hands greasy in and out of the kitchen with more than 125 unique, extraordinarily savory recipes aimed at both the professional and the home cook alike. This is haute cuisine with a punk rock flair, presented with a refreshing irreverence that would do Anthony Bourdain proud."About the Author:
Zakary Pelaccio is an owner and founder of the restaurants Fatty Crab and Fatty 'Cue, an award winning chef, a father, a part-time writer, amateur gardener, occasional teacher, and devout student of flavor. He lives in Brooklyn, New York.
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