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Asian-American (Proudly Inauthentic Recipes from the Philippines to Brooklyn)
List Price:
$35.00
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Product Details
Author:
Dale Talde, JJ Goode
Format:
Hardcover
Pages:
224
Publisher:
Grand Central Publishing (September 15, 2015)
Imprint:
Balance
Language:
English
Audience:
General/trade
ISBN-13:
9781455585267
ISBN-10:
1455585262
Weight:
33.28oz
Dimensions:
8.6" x 10.35" x 0.75"
File:
hbgusa-hbgusa_onix30_P10099946_05182026-20260518.xml
Folder:
hbgusa
List Price:
$35.00
Country of Origin:
United States
Pub Discount:
65
Case Pack:
10
As low as:
$26.95
Publisher Identifier:
P-HACH
Discount Code:
A
Overview
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.
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.
