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Asian-American: Proudly Inauthentic Recipes from the Philippines to Brooklyn

Talde, Dale

Published by Grand Central Life & Style
ISBN 10: 1455585262 / ISBN 13: 9781455585267
New / Hardcover / Quantity Available: 3
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Bibliographic Details

Title: Asian-American: Proudly Inauthentic Recipes ...

Publisher: Grand Central Life & Style

Binding: Hardcover

Book Condition: New


The eagerly-awaited cookbook from Dale Talde, Top Chef favorite and owner of the acclaimed Brooklyn restaurant Talde. Num Pages: 256 pages, Illustrated throughout. BIC Classification: 1F; 1KBB; WBA; WBN. Category: (G) General (US: Trade). Dimension: 264 x 216 x 22. Weight in Grams: 984. . 2015. Hardcover. . . . . Books ship from the US and Ireland. Bookseller Inventory # V9781455585267

About this title:

Synopsis: 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.

About the Author: Dale Talde is the chef/owner of three Brooklyn restaurants: Talde, Pork Slope, and Thistle Hill Tavern, as well as the recently opened Talde Jersey City. He lives in Brooklyn. JJ Goode has written for the New York Times, Saveur, and Bon Appétit, and has co-authored several cookbooks.

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