Download Asian-American: Proudly Inauthentic Recipes from the Philippines to Brooklyn
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Asian-American: Proudly Inauthentic Recipes from the Philippines to Brooklyn
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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 App?tit, and has co-authored several cookbooks.
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Product details
Hardcover: 224 pages
Publisher: Grand Central Life & Style; unabridged edition (September 15, 2015)
Language: English
ISBN-10: 9781455585267
ISBN-13: 978-1455585267
ASIN: 1455585262
Product Dimensions:
8.2 x 0.8 x 10.2 inches
Shipping Weight: 2.2 pounds (View shipping rates and policies)
Average Customer Review:
4.1 out of 5 stars
23 customer reviews
Amazon Best Sellers Rank:
#540,964 in Books (See Top 100 in Books)
We were big fans of Dale Talde when he was on Top Chef and then even bigger fans after having eaten at his restaurant, Talde in Brooklyn. I originally bought the cookbook as a gift for my foodie sister-in-law, but after flipping through the table of contents, I bought a copy to keep. The short ribs kare-kare recipe alone was worth it.
Talde's book has a fun engaging writing voice and gives many tips to simplify the food preparation process. The recipes​ are rooted in tradition but with practical second generation takes on making it easier to prepare (for example, the kare-kare takes an afternoon rather than 3 days!) and some cross-cultural but not quite 'fusion' twists on flavor.
Love this cookbook! Recipes are creative, delicious, and well-written.
Fun stories from chef Dale Talde, fun photos, and great recipes. A unique approach to the cookbook.
Great mash up of cuisines......A very fun cookbook with very doable recipes.
So much fun to read, and Amazon is a great source for ingredients.
Good food.
This is a super-fun book of recipes and (Dale's) tales, ranging from the fancy to the trashy (but tasty). I picked it up after visiting Dale's flagship NYC restaurant, Talde, and being blown away by dishes like the short rib kare kare, and kung pao chicken wings, both of which are included in this book. The photography in the book is often whimsical to borderline hilarious, making it just as entertaining to read as it is informative. There's a lot of personality in here, and such a great wide range of dishes.
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