With Rice (100 Recipes Inspired by My Filipino Roots and Life in the Kitchen [A Cookbook])
List Price:
$38.00
| Expected release date is Apr 20th 2027 |
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Product Details
Author:
Chuck Cruz
Format:
Hardcover
Pages:
272
Publisher:
Clarkson Potter/Ten Speed (April 20, 2027)
Imprint:
Ten Speed Press
Release Date:
April 20, 2027
Language:
English
Audience:
General/trade
ISBN-13:
9780593839010
ISBN-10:
0593839013
Weight:
20oz
Dimensions:
7" x 10"
File:
RandomHouse-PRH_Book_Company_PRH_PRT_Onix_delta_active_D20260730T011042_157336024-20260730.xml
Folder:
RandomHouse
List Price:
$38.00
Country of Origin:
China
Pub Discount:
65
Case Pack:
12
As low as:
$29.26
Publisher Identifier:
P-RH
Discount Code:
A
QuickShip:
Yes
Overview
Chef and recipe developer Chuck Cruz brings inventive Filipino-inspired flavors, streamlined techniques, and a playful spirit to 100 unforgettable recipes that show home cooks how to build big flavor—and have fun doing it.
In his debut cookbook, Chuck distills everything he's learned—from culinary school and restaurants to butcher shops and his Filipino upbringing—into wildly inventive, achievable recipes. Whether you're rushing on a busy weeknight or spending a leisurely afternoon in the kitchen, With Rice empowers you to cook with confidence, curiosity, and bold flavor.
Weeknight favorites include Fried Tofu with Citrus Soy Sauce, Chicken Adobo with Summer Tomatoes, and Corn Rigatoni. When you want to go all out: Steak with Coconut Au Poivre, hands down. When you’re having friends over, turn to Yellow Curry Mac ‘n’ Cheese, Coffee-Crusted Ribs, and Pandan Tres Leches. Chuck takes cues from his Filipino upbringing with Bagoong Carbonara, Pork Belly Sinigang, and Buffalo Chicken Lumpia (also inspired by a brief stint at the Cheesecake Factory…). And he shares his love of punchy condiments, from spicy Hot Honey Vinaigrette to savory Cheddar Furikake to cooling Fish Sauce Ranch, each one impossible to resist.
Alongside lively stories and vibrant photography, With Rice invites readers to try something new in the kitchen, enjoy the act of cooking, and make every meal one worth gathering around.
In his debut cookbook, Chuck distills everything he's learned—from culinary school and restaurants to butcher shops and his Filipino upbringing—into wildly inventive, achievable recipes. Whether you're rushing on a busy weeknight or spending a leisurely afternoon in the kitchen, With Rice empowers you to cook with confidence, curiosity, and bold flavor.
Weeknight favorites include Fried Tofu with Citrus Soy Sauce, Chicken Adobo with Summer Tomatoes, and Corn Rigatoni. When you want to go all out: Steak with Coconut Au Poivre, hands down. When you’re having friends over, turn to Yellow Curry Mac ‘n’ Cheese, Coffee-Crusted Ribs, and Pandan Tres Leches. Chuck takes cues from his Filipino upbringing with Bagoong Carbonara, Pork Belly Sinigang, and Buffalo Chicken Lumpia (also inspired by a brief stint at the Cheesecake Factory…). And he shares his love of punchy condiments, from spicy Hot Honey Vinaigrette to savory Cheddar Furikake to cooling Fish Sauce Ranch, each one impossible to resist.
Alongside lively stories and vibrant photography, With Rice invites readers to try something new in the kitchen, enjoy the act of cooking, and make every meal one worth gathering around.
