MARC Record from Library of Congress

LEADER: 02081cam a2200337 i 4500
001 2015021783
003 DLC
005 20151217080103.0
008 150602s2015 nyua 001 0 eng
010 $a 2015021783
020 $a9781455585267 (hardback)
020 $z9781455585250 (ebook)
040 $aDLC$beng$cDLC$erda$dDLC
042 $apcc
050 00 $aTX724.5.A1$bT35 2015
082 00 $a641.59/295073$223
084 $aCKB090000$2bisacsh
100 1 $aTalde, Dale,$d1978-$eauthor.
245 10 $aAsian-American :$bproudly inauthentic recipes from the Phillippines to Brooklyn /$cDale Talde with JJ Goode.
250 $aFirst Edition.
264 1 $aNew York :$bL & S,$c[2015]
300 $a223 pages :$bcolor illustrations ;$c27 cm
336 $atext$2rdacontent
337 $aunmediated$2rdamedia
338 $avolume$2rdacarrier
500 $aIncludes index.
520 $a"The eagerly awaited cookbook from Dale Talde, Top Chef favorite and owner of the acclaimed Brooklyn restaurant Talde. Born in Chicago to Filipino parents, Dale Talde grew up both steeped in his family's culinary heritage and infatuated with American fast food--burgers, chicken nuggets, and Hot Pockets. Today, his dual identity is etched on the menu at Talde, his always-packed Brooklyn restaurant. There he reimagines iconic Asian dishes, imbuing them with Americana while doubling down on the culinary fireworks that made them so popular in the first place. His riff on pad thai features bacon and oysters. He gives juicy pork dumplings the salty, springy exterior of soft pretzels. His food isn't Asian fusion; it's Asian-American. Now, in his first cookbook, Dale shares the recipes that have made him famous, all told in his inimitable voice. Some chefs cook food meant to transport you to Northern Thailand or Sichuan province, to Vietnam or Tokyo. Dale's food is meant to remind you that you're home"--$cProvided by publisher.
650 0 $aAsian American cooking.
650 7 $aCOOKING / Regional & Ethnic / Asian.$2bisacsh
655 7 $aCookbooks.$2lcgft
700 1 $aGoode, J. J.